Butternut Squash Soup

This winter soup with a toasted-pine-nut garnish is the perfect first course for a holiday meal.

Related

Parve
Serves 6

3¾ pound butternut squash, (2 medium squash)
2 tablespoon olive oil
5 cup or more chicken bouillon or vegetable stock
1½ teaspoons minced jalapeno chili peppers, or ½ teaspoon cayenne pepper, optional
Salt to taste
A dash of sugar
Pinch of saffron threads
2 tablespoons toasted pine nuts

1) Peel, halve, seed and cut squash into thin slices for 1 cup. Cut remaining squash into 1½-inch cubes. Heat oil in a 4-quart heavy stockpot over medium heat. Add slices, cook and turn until lightly browned, about 8 minutes. Add remaining squash, stock and jalapeno or cayenne to pot, bring to a simmer and cook until is very tender, about 25 minutes. Puree squash in batches in blender or processor. Return to pot. Season to taste with salt and a dash of sugar. Can be prepared to this point one day ahead.

2) Bring soup to a simmer, thin with more stock if needed. Mix in saffron threads and simmer 2 minutes. Top with toasted pine nuts.

Note: Freeze 2 cups soup in a 1 qt. zip-lock bag. Press out air bubbles; lay flat in the freezer to stack several together.

Joan Kekst lives and cooks in Cleveland.

Butternut Squash Soup

Tagged as:

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. All readers can browse the comments, and all Forward subscribers can add to the conversation. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters or repeat offenders will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

Butternut Squash Soup

Thank you!

This article has been sent!

Close
Close