|Tall adult woman dwarfed by squash|
Gingered Butternut-Maple Soup:
7 lb. (3 kg) butternut squash
6 c. vegetable or chicken stock
⅓ c. maple syrup
2 tbsp. light brown sugar
1 tsp. powdered ginger
¾ tsp. salt
¾ tsp. ground nutmeg
1 tsp. freshly ground black pepper
⅛ tsp. cayenne pepper, or to taste
1 c. whipping cream½ c. sour cream, as garnish
½ c. coarsely chopped pecans, toasted (see Index for How to Toast Nuts), as garnish
|Food scientist (with advanced degree) bisects squash.|
|Sliced squash assumes “bottoms up” position. |
Children under 18 should read no further.
|Food scientist (with advanced degree) peels hot squash |
wearing silicone glove. Nothing else - only silicone glove.
To stock, add maple syrup, sugar, ginger, salt, nutmeg, black pepper, and cayenne. Heat in large saucepan just until warmed through. Working in batches, place some of the cooked squash in blender goblet with some of stock mixture. Purée and transfer to large saucepan over medium-high heat. Repeat until all of squash has been puréed in stock mixture and has been added to saucepan.
|Purée peeled squash with stock mixture in blender goblet.|
Bring soup just to the boil. Remove from heat, stirring in whipping cream. Taste, adjusting seasoning. Serve garnished with dollop of sour cream and small flurry of chopped nuts. Serves 10 as an elegant first course at the dinner table. Serves 20 as sippers in small cups, shortly before guests move to the dinner table.
|Gingered Butternut-Maple Soup: Serve it in a bowl ...|
|Or serve it in a cup. Popular with anyone tall - or small.|