Chief
10-27-2006, 11:38 AM
Mise en place:
1 Meduim butternut squash, quartered, peeled, seeded, and large dice; about 1/2" thick pieces
2 ripe Bartlet Pears, peeled, quartered, seeded, and medium diced
1 medium onion, medium dice
1 large shallot, small dice
a splash of canola oil
1 large can, 49 1/2 oz. Swanson's Fat-Free Chicken Broth
Kosher Salt
Fresh cracked sharp black pepper
dash of cinnamon, or sharp cassia
dash of fresh grated nutmeg
Heat the oil in the bottom of a large stewing or stock pot over medium high heat, Add the onion and shallot and allow to saute briskly until nearly translucent. Don't burn or brown the onions...
Deglaze the pan with a generous amount of white wine, and stir well. Allow to re-heat, and add the chicken broth. Bring to a low boil.
Add the squash and the pear. stir well, and bring to a low simmer. Reduce heat, and allow the pear and squash to cook until tender, about 15 minutes.
Test the squash for doneness, and when tender, remove the pan from the heat, and using a hand-held electric mixer, (your boat-motor) puree the soup until it is pefectly smooth. It should have a bright yellow-orange color with a mild squash aroma.
Season the soup with a little salt, to your taste. If you are on a low sodium diet, by all means, omit the salt and enjoy the soup as it is. I also choose to brighten my soup up with a generous couple of twists of sharp cracked black pepper, and a dash of sharp cinnamon and a swipe on the grinder of a nutmeng. Stir it in, and taste. Adjust as you like. The spices help accent the mild pear flavor, and blend it very nicely with the squash.
Serve with a loaf of freshly baked rye bread and a glass of Chardonnay...
My wife and our daughter will eat well this weekend...as will any guests that drop by...
;D
1 Meduim butternut squash, quartered, peeled, seeded, and large dice; about 1/2" thick pieces
2 ripe Bartlet Pears, peeled, quartered, seeded, and medium diced
1 medium onion, medium dice
1 large shallot, small dice
a splash of canola oil
1 large can, 49 1/2 oz. Swanson's Fat-Free Chicken Broth
Kosher Salt
Fresh cracked sharp black pepper
dash of cinnamon, or sharp cassia
dash of fresh grated nutmeg
Heat the oil in the bottom of a large stewing or stock pot over medium high heat, Add the onion and shallot and allow to saute briskly until nearly translucent. Don't burn or brown the onions...
Deglaze the pan with a generous amount of white wine, and stir well. Allow to re-heat, and add the chicken broth. Bring to a low boil.
Add the squash and the pear. stir well, and bring to a low simmer. Reduce heat, and allow the pear and squash to cook until tender, about 15 minutes.
Test the squash for doneness, and when tender, remove the pan from the heat, and using a hand-held electric mixer, (your boat-motor) puree the soup until it is pefectly smooth. It should have a bright yellow-orange color with a mild squash aroma.
Season the soup with a little salt, to your taste. If you are on a low sodium diet, by all means, omit the salt and enjoy the soup as it is. I also choose to brighten my soup up with a generous couple of twists of sharp cracked black pepper, and a dash of sharp cinnamon and a swipe on the grinder of a nutmeng. Stir it in, and taste. Adjust as you like. The spices help accent the mild pear flavor, and blend it very nicely with the squash.
Serve with a loaf of freshly baked rye bread and a glass of Chardonnay...
My wife and our daughter will eat well this weekend...as will any guests that drop by...
;D