Farmhouse Butternut Squash Soup

Gourmet is gone, which makes me sad even though I've only recently begun reading old copies. Checking out random issues from the library, along with issues of Bon Apetit. To be honest I find the writing and recipes in Gourmet so much more inviting and fun to read. As for Bon Apetit, I don't really care for the format and, especially, the food photography. But what can you do?











I had been sort of browsing blogs and cookbooks for a Butternut Squash soup recipe to try when I came across this recipe in the February 2009 Gourmet. It appealed to me because of the simplicity of ingredients and uncomplicated steps. I cut the amount of caraway seeds in half, using just 1/2 a teaspoon. I think it adds just enough enough nutty, anisey flavor without overpowering the soup.








The original recipe calls for pureeing only a portion of the soup (4 cups), but I went ahead and blended the whole pot. I used a mini-food processor which didn't get it totally smooth but did a pretty good job. The butternut squash got super creamy, but the carrots didn't get quite as smooth, leaving tiny bits that added some texture to the soup. I think I need a stick blender for Christmas... The granny smith apple makes the soup a bit sweet and the cider vinegar adds a nice brightness to the dish that I really liked. I also added some cream to the soup because I felt it needed a little additional richness.

You definitely need some bread for dunking in the soup. I'm sure any crusty baguette would be delicious. But all I had was some stale wheat sandwich bread, which actually turned out surprisingly tasty toasted up with some butter.

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Farmhouse Butternut Squash Soup

by Aubrey Dunnuck January 03, 2010

A warming squash soup with a bit of bright apple and touch of rich cream. Adapted from Gourmet Magazine.

Ingredients

4 Bacon slices4 Garlic cloves, minced2 lbs Butternut Squash, peeled, seeded, chopped1/2 lb Carrots, chopped1 Granny Smith Apple, peeled, cored, chopped1/2 teaspoon Caraway seeds3 Thyme sprigs2 Bay leaves3 1/2 cups Chicken Broth, reduced sodium1/2 teaspoon Apple Cider Vinegar1/2 cup Heavy Cream

Instructions

Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.

Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.

Purée soup in a blender, in batches, until smooth (use caution when blending hot liquids). Return to pot, stir in heavy cream, and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.

Details

Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Yield: 6 servings