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Bin 555's Autumn Squash Chowder
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Brief Description
Butternut squash soup from Restaurant Bin 555 - "out of this world"
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Main Ingredient
Squashes; pumpkin
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Category: Soups
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
NOTES: 1. You'll have half the roasted pumpkin left. Continue roasting for an addl. 20 min. or so until tender, then scoop out and puree the cooked pumpkin in a food processor pass it through a food mill. Refrigerate up to three days or freeze up to six months. You can use it in pumpkin bread or muffins, pie or flan. 2. You can also roast the seeds. Remove them from the inner cavity, wipe off any excess pulp. Heat oven to 170 and spread the seeds on a baking sheet in a single layer. Season to taste w/ salt and bake for 15-20 min. Eat them out of hand or use them to garnish vegetable dishes, salads and soups.
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Posted By: mamakjking
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Posted On: Feb 01, 2013
Number of Servings:
Ingredients:
- 1 whole - Butternut squash
- 1 whole - Acorn squash
- 1 whole - Pie pumpkin (also called market or sugar pie pumpkin*) See note below
- 1 whole - Large yellow onion
- 1/2 bunches - Celery
- 1 whole - Fennel bulb
- tablespoons - 2-3 T oil For sweating the vegetables
- 2 cups - Chicken stock
- 3 quarts - Heavy cream
- 1/2 cups - Honey
- 1/2 tablespoons - Grated nutmeg Freshly grated is best
- - Salt, to taste
- - Pepper, to taste
- - Fresh sage leaves Washed, dried and fried in hot butter until crisp, for garnish
Directions:
1. Heat oven to 450. With a sharp knife, cut the butternut squash and acorn squash in half. Scoop out the seeds and discard, then lay the squashes cut side up on a baking sheet.
2. Cut the pumpkin in half across its middle, then slice off the stem. Scoop out the seeds and stringy fiver using a grapefuit spoon or large spoon. (if desired, you can dry and roast the seeds; see note below.) Lay the two sides of the pumpkin cut side up on a second baking sheet.
3. Roast the three squashes in the oven for 25 min., until they are about half cooked. Remove from oven and set butternut squash an acorn squash aside to cool along with one of the pumpkin halves. (See note below about second pumpkin half.)
4. Dice the onion, celery and fennel bulb into small cubes. Add them along with the oil to a large pot, cover and set over moderate heat. Cook or "sweat" the vegetables until translucent, about 12-15 min. Do not allow the vegetables to brown.
5. Add chicken stock, cream, honey and nutmeg and begin simmering the soup.
6. Peel the squashes and half pumpkin and dice small; add to the pot and let the soup simmer for 1 1/2 hours, stirring occasionally. Add salt and pepper, and more nutmeg, too, if needed.
7. To serve: Ladle the hot soup into warm bowls and garnish w/ fried sage leaves or a shower of freshly grated nutmeg.
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