[Update my dinner status], I'm making this tonight.
7 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 45 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
- 3 oz (6 Tbsp) unsalted butter
- 1 1/4 lbs butternut squash peeled, seeded and diced
- 4 oz peeled and sliced onions
- 1.5 oz peeled and chopped fresh ginger (original recipe c but we thought it was too gingery)
- 3 1/2 cups water
- 1 coarse salt
- 1 white pepper
- 1 pepitas currants, chopped almonds, chives, and/or creme fraiche for gar
Preparation
In a sauce pan, melt the butter over medium heat. Saute onions until translucent. Add the squash and ginger, season with salt and pepper. Cook for 15-20 minutes, stirring occasionally, until nicely caramelized but still firm.
Add the water and raise the heat to high and bring to a boil. Reduce heat and simmer for 20-25 minutes or until squash is tender.
Transfer the soup to a blender or food processor and puree until smooth.
Correct the seasoning and ladle into bowls.
We like to garnish with pepitas and currants in the bowl and top with creme fraiche, finely chopped almonds, and chives. At the restaurant, the creme fraiche had almond taste.
We ate this at Noe in the Omni Hotel in Houston for our 15th wedding anniversary.
