Butternut Squash Soup
Ralph Tingle,
Bistro Ralph
Serves 6-8 as
a first course
2
Butternut squash
Olive oil
2 Carrots, rough dice
2 sticks of Celery, rough dice
1/2 Onion, rough dice
1 Cinnamon stick
1 Bay Leaf
6 Allspice Seeds
1 Orange, quartered
4 Qt. Water
Seasoning: 1 tsp. butter, cayenne
pepper, salt, pepper, paprika, other spices to taste
Garnish:
Créme Fraiche
or balsamic reduction, toasted pumpkin
or sesame seeds
Preheat
oven to 350 degrees. Cut squash in half lengthwise, brush olive oil on
cut sides, and place cut sides down on a sheet pan. Bake for 1 hour or
until the squash is soft. After it has cooled enough to handle, scoop
flesh of squash into a food processor and puree until just smooth.
Put remaining ingredients (except
garnish) in a stock pot and simmer over medium heat for at
30 minutes. Strain and set aside. Can be done ahead and
chilled until needed.
Put pureed squash in a pot over
low heat. Add stock to thin as desired. Season with a dash
cayenne, salt, pepper, paprika other spices to taste plus
butter. Pour into individual soup bowls and dollop Créme Fraiche or
balsamic reduction, then sprinkle toasted pumpkin or
sesame seeds. Serve immediately
