Serve up a taste of the season—and get rid
of your col weather shivers!—with a soup that’ll warm ya from the inside, out.
Its bright color and creamy goodness will appeal to everyone. Get ready to
1⁄4 cup unsalted butter
1 butternut squash, peeled and cut into 1-inch cubes
1 clove garlic, minced
1 cup finely
1 tsp salt
1⁄2 tsp ground
1⁄2 tsp dried
ground black pepper
5 cups chicken
or vegetable stock
1⁄2 cup orange juice
1⁄2 cup whipping cream
Soft baby sage leaves (optional)
1⁄2 cup cold whipping cream
1⁄4 tsp freshly
1. In a large pot, melt butter over
medium-high heat. Add squash, garlic and onion; sauté for 3 minutes. Reduce
heat to medium and add salt, coriander, thyme and black pepper; sauté for 5
minutes. Add stock and orange juice; bring to a boil. Cover, reduce heat to low
and simmer gently until squash is tender, about 30 minutes.
2. Using an immersion blender, or in a food
processor or blender in batches, purée soup until smooth. Return to the pot, if
necessary. Stir in cream, nutmeg and cayenne to taste; reheat over medium heat,
stirring often, until steaming. Do not let boil. Taste and adjust seasoning
with salt and black pepper, if necessary.
3. Prepare the nutmeg cream: In a bowl,
using an electric mixer, whip cream until soft peaks form. Add nutmeg and whip
until well blended.
4. Ladle soup into heated bowls and top
each with a dollop of nutmeg cream. Garnish with sage leaves, if desired.
Excerpted from 300 Sensational
Soups by Carla Snyder and Meredith Deeds © 2012 Robert Rose Inc. www.robertrose.ca All rights reserved: May not
be reprinted without publisher permission.
BY GL ON 11/10/2012 3:23:00 PM
POSTED IN vegetable, lunch, dinner, healthy recipes, fall recipes, winter holiday recipes, soup, gluten-free recipes