Butternut Squash and Pumpkin Ginger Soup
4 SERVINGS:
Ingredients:
3 cups Butternut squash
3 cups Pumpkin
1 tablespoon Vegetable oil
2 tablespoons Ginger, minced
1 1/2 cups Maui Sweet onions, 1/4 inch (.6 cm) dice
1 tablespoon Garlic, minced
1 cup Carrots, 1/4 inch (.6 cm) dice
1 cup Celery, 1/4 inch (.6 cm) dice
1/2 teaspoon Fennel seeds
1 teaspoon Cumin seeds
1/2 teaspoon Hot pepper flakes
1 Bay leaf
1 Star anise
2 tablespoons Basil, chopped
1 teaspoon Salt
1/2 cup Dry white wine
2 cups Chicken stock
2 slices Ginger
1 Kaffir lime leaf or regular lime leaf
1 cup Heavy cream
1 cup Enoki mushrooms
2 tablespoons Parsley, chopped
Method:
If using small squash or pumpkins, cut in half, remove seeds, and roast at 375°F (190°C) until the meat is soft, about 1 hour. Or peel, seed, and cut the squash and pumpkin into large cubes, then bake, covered, in oven until soft.
Heat the oil and sauté the ginger, onions, garlic, carrots, and celery until soft, 3 to 5 minutes.
Add the fennel seeds, cumin seeds, hot pepper flakes, bay leaf, star anise, basil, and salt. Cook 1 minute.
Add the wine and cook 1 minute.
Add the squash and pumpkin. Add the stock and simmer 30 minutes. After 15 minutes, add lime leaf and ginger slices.
Remove lime leaf and ginger slices. Puree the soup.
Add the cream. Bring almost to a boil and correct seasoning.
Heat the mushrooms and use as garnish. Serve sprinkled with parsley.
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