Squash Guts Soup
By Recipe courtesy of Scraps
Images
Serves
Ingredients
- Stock:
- 1 medium butternut squash
- 1 large turnip, quartered
- 1 medium onion, quartered
- 2 celery stalks, cut in half
- 1 carrot, cut in half
- Handful parsley, stems and al l
- Handful sage and thyme, stems and all
- 10 cups water
- Soup:
- 8 tablespoons (1 stick) unsalted butter, divided
- 2 medium yellow onions (about 3 cups chopped)
- Handful fresh thyme leaves
- ¼ cup heavy cream
- Handful fresh sage leaves
- ¼ cup pepitas
- Apple cider syrup, for garnish (optional)
- Sea salt and ground white pepper
Procedure
Roast the squash: Heat oven to 425°F. Cut the squash in half (don’t remove seeds) and put cut side down on a rimmed baking sheet. Pour ½ cup water into pan. Roast for about 40 minutes until squash is tender and starting to caramelize.
Make the stock: Scoop the squash seeds out and remove the skin; put seeds and skin in a large pot. Set aside the cooked squash flesh. Add turnip, onion, celery, carrot, parsley, sage and thyme. Cover with about 8 cups water. Bring to boil, then reduce heat and simmer for about 30 minutes. Strain (compost the scraps!)
Make the soup: Melt 2 tablespoons butter in a large Dutch oven or pot. Add the onions and thyme. Season with salt and pepper. Sauté for about 10 minutes until soft and translucent (don’t brown!) Add the squash flesh and cover with stock (enough to cover the vegetables, you may have some stock leftover). Simmer for about 20 minutes partially covered. Stir in cream.
Blend soup: Transfer soup to your KitchenAid® Pro Line Series Blender. Blend on speed 1, increasing speed to 4 until smooth. Season with more salt and pepper.
Make the sage brown butter: In a small skillet, heat the remaining 6 tablespoons butter. Cook, stirring occasionally, until foaming subsides and butter starts to brown. Immediately add the sage and pepitas.
Serve: Ladle soup into bowls. Drizzle with sage brown butter and apple cider syrup, if using.
Notes:
Apple cider syrup can be found seasonally near the maple syrup in some parts of the country. Alternately, boil apple cider until it’s thick.
Sally loves playing around with garnishes for this soup. Some of her favorites are walnut oil, spicy chipotle oil, sherry, melted cheese, brown butter pecans or walnuts.
Make the stock: Scoop the squash seeds out and remove the skin; put seeds and skin in a large pot. Set aside the cooked squash flesh. Add turnip, onion, celery, carrot, parsley, sage and thyme. Cover with about 8 cups water. Bring to boil, then reduce heat and simmer for about 30 minutes. Strain (compost the scraps!)
Make the soup: Melt 2 tablespoons butter in a large Dutch oven or pot. Add the onions and thyme. Season with salt and pepper. Sauté for about 10 minutes until soft and translucent (don’t brown!) Add the squash flesh and cover with stock (enough to cover the vegetables, you may have some stock leftover). Simmer for about 20 minutes partially covered. Stir in cream.
Blend soup: Transfer soup to your KitchenAid® Pro Line Series Blender. Blend on speed 1, increasing speed to 4 until smooth. Season with more salt and pepper.
Make the sage brown butter: In a small skillet, heat the remaining 6 tablespoons butter. Cook, stirring occasionally, until foaming subsides and butter starts to brown. Immediately add the sage and pepitas.
Serve: Ladle soup into bowls. Drizzle with sage brown butter and apple cider syrup, if using.
Notes:
Apple cider syrup can be found seasonally near the maple syrup in some parts of the country. Alternately, boil apple cider until it’s thick.
Sally loves playing around with garnishes for this soup. Some of her favorites are walnut oil, spicy chipotle oil, sherry, melted cheese, brown butter pecans or walnuts.
Squash Guts Soup
By Recipe courtesy of Scraps
Serves
Ingredients
- Stock:
- 1 medium butternut squash
- 1 large turnip, quartered
- 1 medium onion, quartered
- 2 celery stalks, cut in half
- 1 carrot, cut in half
- Handful parsley, stems and al l
- Handful sage and thyme, stems and all
- 10 cups water
- Soup:
- 8 tablespoons (1 stick) unsalted butter, divided
- 2 medium yellow onions (about 3 cups chopped)
- Handful fresh thyme leaves
- ¼ cup heavy cream
- Handful fresh sage leaves
- ¼ cup pepitas
- Apple cider syrup, for garnish (optional)
- Sea salt and ground white pepper
Procedure
Roast the squash: Heat oven to 425°F. Cut the squash in half (don’t remove seeds) and put cut side down on a rimmed baking sheet. Pour ½ cup water into pan. Roast for about 40 minutes until squash is tender and starting to caramelize.
Make the stock: Scoop the squash seeds out and remove the skin; put seeds and skin in a large pot. Set aside the cooked squash flesh. Add turnip, onion, celery, carrot, parsley, sage and thyme. Cover with about 8 cups water. Bring to boil, then reduce heat and simmer for about 30 minutes. Strain (compost the scraps!)
Make the soup: Melt 2 tablespoons butter in a large Dutch oven or pot. Add the onions and thyme. Season with salt and pepper. Sauté for about 10 minutes until soft and translucent (don’t brown!) Add the squash flesh and cover with stock (enough to cover the vegetables, you may have some stock leftover). Simmer for about 20 minutes partially covered. Stir in cream.
Blend soup: Transfer soup to your KitchenAid® Pro Line Series Blender. Blend on speed 1, increasing speed to 4 until smooth. Season with more salt and pepper.
Make the sage brown butter: In a small skillet, heat the remaining 6 tablespoons butter. Cook, stirring occasionally, until foaming subsides and butter starts to brown. Immediately add the sage and pepitas.
Serve: Ladle soup into bowls. Drizzle with sage brown butter and apple cider syrup, if using.
Notes:
Apple cider syrup can be found seasonally near the maple syrup in some parts of the country. Alternately, boil apple cider until it’s thick.
Sally loves playing around with garnishes for this soup. Some of her favorites are walnut oil, spicy chipotle oil, sherry, melted cheese, brown butter pecans or walnuts.
Make the stock: Scoop the squash seeds out and remove the skin; put seeds and skin in a large pot. Set aside the cooked squash flesh. Add turnip, onion, celery, carrot, parsley, sage and thyme. Cover with about 8 cups water. Bring to boil, then reduce heat and simmer for about 30 minutes. Strain (compost the scraps!)
Make the soup: Melt 2 tablespoons butter in a large Dutch oven or pot. Add the onions and thyme. Season with salt and pepper. Sauté for about 10 minutes until soft and translucent (don’t brown!) Add the squash flesh and cover with stock (enough to cover the vegetables, you may have some stock leftover). Simmer for about 20 minutes partially covered. Stir in cream.
Blend soup: Transfer soup to your KitchenAid® Pro Line Series Blender. Blend on speed 1, increasing speed to 4 until smooth. Season with more salt and pepper.
Make the sage brown butter: In a small skillet, heat the remaining 6 tablespoons butter. Cook, stirring occasionally, until foaming subsides and butter starts to brown. Immediately add the sage and pepitas.
Serve: Ladle soup into bowls. Drizzle with sage brown butter and apple cider syrup, if using.
Notes:
Apple cider syrup can be found seasonally near the maple syrup in some parts of the country. Alternately, boil apple cider until it’s thick.
Sally loves playing around with garnishes for this soup. Some of her favorites are walnut oil, spicy chipotle oil, sherry, melted cheese, brown butter pecans or walnuts.