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Category: Ethnic/Southwest
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Butternut Squash Soup With Chestnut "Croutons
Ingredients:
6 Servings
Method of Preparation:
A dash of orange juice and pieces of velvety chestnut add vibrant contrasts to the sweet flavors and bright, clear color brought out by cooking this soup in clay. This easy method uses no fat at all. 1 small butternut squash, halved, peeled, seeded and cut into 1-inch pieces 1 medium onion, chopped 1 large Cortland or Rome Beauty apple, peeled, cored and sliced 4 cups chicken broth 2 sprigs fresh thyme 1 bay leaf 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 pound chestnuts 1/3 cup orange juice Combine squash, onion, apple and 1 cup broth in soaked 3-quart clay pot. Cover pot and place in cold oven. Bake at 450 degrees 30 minutes or until mixture is soft. Add remaining 3 cups broth, thyme, bay leaf, salt and pepper. Cover and cook 30 minutes more. Meanwhile, with small sharp knife, cut "X in rounded side of each chestnut, being sure to pierce papery inner covering. Cook chestnuts in large pan of boiling water about 20 minutes or until soft. Cool chestnuts just enough to be able to handle them. Peel and break each into 3 or 4 pieces. Remove thyme and bay leaf from soup. Puree soup in blender (using food processor wont give as smooth a result). Stir in orange juice and adjust seasonings, if necessary. Serve garnished with chestnuts. Makes 6 servings. |
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