07 October 2012

butternut squash soup

 This is one of the best butternut soups that I have ever made — one each butternut squash, red onion, yellow onion, in chunks. Toss with chicken fat (this worked really well, but unless you have rendered chicken fat lately, use olive oil or another fat) in a dutch oven with salt, whole cloves of garlic, two bay leaves and four or five good-sized dried cayenne peppers, and roast until everything is taking on color. Add six cups of good chicken stock (this was a rich 8-hour stock) and put back in the oven until the vegatables are soft and ready to be puréed (an hour or two). I have found that the best way to purée is to pass the soup once through the medium or coarse plate of a food mill and to then mill the soup again on a finer setting (this creates a smoother consistency than a blender, and doesn't separate when chilled). The roasting-and-braising creates a beautiful, rich color with a wonderful texture. Garnish with cilantro or whatever strikes your fancy:

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