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Winter
Squash Soup
From
Chef Kirk Avondiglio adapted by StarChefs
Ingredients:
- 1
lg onion
- 2
1/4lb winter squash or pumkin (gross wt.)
- 1
sweet potato or yam
- 2
tbsp olive oil
- 1
cup milk
- salt+pepper
to taste
- 2
tsp sugar
- 4
tsp butter
- 1/4
cup heavy cream
- 4
thick slices of toasted bread
- 1
cup of water
Method:
Peel and chop the onion, potato, and squash removing the seeds
from the squash. In a heavy sauce pan, brown the onion in
the olive oil and then add the potato and squash.
Cook over low heat for 5 minutes, stirring frequently to avoid
sticking. Add water, milk, sugar, salt, and pepper so that
the liquid covers the vegetables. Cook for 30 minutes on low
heat. Then puree in a blender and return to the heat. Add
the cream and whisk in the butter. Bring to a boil for 30
seconds and serve immediately garnishing the soup with the
slices of bread.
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