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Sep 14, 2008 at 03:59PM vs Sep 14, 2008 at 04:00PM
Squash Soup
* 2 tbsp unsalted butter * 1 tbsp extra virgin olive oil* 5 x thyme sprigs, tied in a bundle with kitchen string * 1 x small white onion, thinly sliced
* 1 stalks celery, thinly sliced
* 1 x bay leaf
* 1 tbsp extra virgin olive oil
* 5 x thyme sprigs, tied in a bundle with kitchen string
* 1 x small white onion, thinly sliced
* 1 stalks celery, thinly sliced
* 1 x bay leaf
* 2 x garlic cloves, thinly sliced
* 4 cups vegetable stock
* 1 x small sweet pumpkin, peel and seeds removed, cut into small chunks (about 4 cups)
* 1/3 cups dry white wine
1. In a large pot heat butter and olive oil on high. Add the onion, celery, garlic, thyme and bay leaf and cook for 2 to 3 minutes until soft. Add pumpkin and allow it to sweat until it just begins to light σly brown. Add the stock and white wine. Bring to a boil and simmer for 20 minutes or until pumpkin is very tender. # Remove and discard thyme bundle and bay leaf. Process cooked pumpkin in a blender to make puree. Pass purée through a fine-mesh sieve. Return to puree to a pot and heat over medium heat, seasoning with salt and freshly ground white pepper. If soup is too thick, thin it with more stock. Reduce heat to low and keep warm. 2. Remove and discard thyme bundle and bay leaf. Process cooked pumpkin in a blender to make puree. Pass purée through a fine-mesh sieve.
3. Return to puree to a pot and heat over medium heat, seasoning with salt and freshly ground white pepper. If soup is too thick, thin it with more stock. Reduce heat to low and keep warm.