Just for Badger
1 Tbs. unsalted butter
2 yellow onions, thinly sliced
4 cups pureed roast butternut squash
2 cups chicken stock
2 small bay leaves
3 tsp. sea salt, plus more, to taste
1/2 cup crème fraîche (thin some sour cream with yogurt or buttermilk, as a cheat)
1/4 tsp. ground coriander (optional)
1/4 tsp. curry powder (optional)
1/4 tsp. cayenne pepper (optional)
1/4 tsp. grated peeled fresh ginger (optional)
8 baguette slices, each 1/2 inch thick, lightly brushed with buttah and toasted until golden
Freshly ground black pepper, to taste
Preheat oven to 350F (Start slicing and chopping things in the meantime) and then place the halved squash cut side UP to roast, rast until tender and slightly caramelized. Puree.
In a soup pot over medium heat, melt the butter. Add the onion and cook until soft, about 10 minutes. Stir in the coriander and/or ginger and/or cayenne/etc. Add the squash puree, stock, bay leaves and the 3 tsp. salt and stir to combine. Cover and cook for 2 hours. Remove the bay leaves and discard. Add the crème fraîche. Using a stick blender, puree the soup directly in the pot until smooth.
Ladle the soup into warmed soup bowls, garnish each with a toasted baguette slice, and season the slices with salt and pepper.
Serve immediately. Serves 8. DRINK the wine and bake the apple into a tart.
-J., servant of humanity.
2 yellow onions, thinly sliced
4 cups pureed roast butternut squash
2 cups chicken stock
2 small bay leaves
3 tsp. sea salt, plus more, to taste
1/2 cup crème fraîche (thin some sour cream with yogurt or buttermilk, as a cheat)
1/4 tsp. ground coriander (optional)
1/4 tsp. curry powder (optional)
1/4 tsp. cayenne pepper (optional)
1/4 tsp. grated peeled fresh ginger (optional)
8 baguette slices, each 1/2 inch thick, lightly brushed with buttah and toasted until golden
Freshly ground black pepper, to taste
Preheat oven to 350F (Start slicing and chopping things in the meantime) and then place the halved squash cut side UP to roast, rast until tender and slightly caramelized. Puree.
In a soup pot over medium heat, melt the butter. Add the onion and cook until soft, about 10 minutes. Stir in the coriander and/or ginger and/or cayenne/etc. Add the squash puree, stock, bay leaves and the 3 tsp. salt and stir to combine. Cover and cook for 2 hours. Remove the bay leaves and discard. Add the crème fraîche. Using a stick blender, puree the soup directly in the pot until smooth.
Ladle the soup into warmed soup bowls, garnish each with a toasted baguette slice, and season the slices with salt and pepper.
Serve immediately. Serves 8. DRINK the wine and bake the apple into a tart.
-J., servant of humanity.
Comments
It's "Spill the wine; dig that girl."
Duh!
--P.
I ASK AGAIN?!
how effin cute are you?
Oops! I fixed that. If you use veggie broth you have to make sure it is at double- or triple-strength. Without a stick blender, you can (obviously) use a blender, but you'll run things a bit more slowly, is all.
-J.