Hellloooo, I am finally finished with tax season and back in the kitchen! So what to do with my squash. I have a glut of it as I have not been cooking. First up the butterkin! "Butterkins" are a somewhat new variety of butternut squash. They have a dark orange interior that is deliciously sweet and smooth in texture. They make an excellent substitute for any dish that calls for butternut squash or cooking pumpkins. My picture does not do the color justice.
Ingredients:
Directions:
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Recipe courtesy of Alton Brown, 2003
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| My finished soup! |
Ingredients:
- 3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered (I used my butterkin squash)
- Unsalted butter, melted, for brushing
- 1 tablespoon kosher salt, plus 1 teaspoon
- 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
- 3 cups chicken or vegetable broth (I used the whole box 32 oz. as I had more squash than the recipe called for)
- 1/4 cup honey (if you like a sweeter soup add a bit more)
- 1 teaspoon minced fresh ginger (used the ginger from the share)
- 1/2 cup heavy cream
- 1/4 teaspoon freshly grated nutmeg
Note: I did not use the last two ingredients as my soup was lovely and thick and I don't really care for nutmeg in my savory foods.
Directions:
- Heat the oven to 400 degrees F.
- Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
- Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Recipe courtesy of Alton Brown, 2003
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