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ACORN SQUASH SOUP WITH CREME FRAICHE

Caramelized winter squash and curry-scented onions pureed topped with dollops of creme fraiche

  • 3 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 1 teaspoon curry powder
  • 3 medium-size acorn squash
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup maple syrup
  • 7 cups chicken stock
  • 2 to 3 sprigs fresh thyme
  • Pinch cayenne pepper
  • 1 cup heavy cream or milk
  • 1/8 teaspoon fresh grated nutmeg
  • Salt and pepper to taste

Heat 3 tablespoons butter in a saucepan. Add onion, curry powder and a pinch of salt, and saute over medium heat until translucent, about 5 minutes. Set aside.

Slice the squash in half, remove seeds and place, cut side down, on a lightly oiled baking pan. Bake the squash in a preheated 375-degree oven for 30 to 40 minutes, or until a knife easily inserts into the flesh through the skin. Scoop out the flesh and roughly dice it. Gently toss the squash cubes with the melted butter, maple syrup and a bit of salt and pepper.

Raise the heat in the oven to 400 degrees. Place the seasoned squash back on the baking pan, and return it to the oven for 12 to15 minutes or until it is a bit caramelized and dried out.

Place the squash in a large saucepan, add the chicken stock, thyme and cayenne, and simmer for 15 to 20 minutes. Remove the thyme. Puree the mixture in the blender and strain into a large saucepan. Return to the heat and add the cream or milk and nutmeg. Salt and pepper to taste.

Serve in demitasse cups topped with a small dollop of creme fraiche. Makes 12 small servings, or 6 larger servings.

Food Glorious Food


Thursday, February 06, 2003

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