Sopa de Calabaza – Katie Button

October 5, 2013

Bridge of Sighs, Recipes

Butternut Squash Soup
1 pint Heavy Cream
1 pint 4oz Half and Half
3-4 pounds Butternut squash
2 T Butter
1 3” cinnamon stick
2 cup carrots, rough chopped
1 ½ cups onions, rough chopped
½ – 1 tsp (to taste) hot smoked pimento powder
½ – 1 tsp (to taste) sweet pimento powder
Kosher salt to taste

Cut squash in half lengthwise and place cut side down on a parchment lined sheet pan (rub a little oil on parchment paper) and roast at 425 degrees for 1.5 to 2 hours.

While squash is roasting, add chopped onions and carrots to large stock pot with butter, cinnamon stick, and 1 pinch of salt. Sweat on low with a lid covering the pot until juices from vegetables appear and they are extremely soft. Remove lid and reduce the juices in the pot until almost dry.

When the squash in the oven is caramelized and soft, peel from the skin and add the meat to the carrot and onions and mix well. Next add all the cream (except ½ cup of the heavy cream) and bring to a simmer over low heat, being careful not to scorch the bottom of the pot. Simmer on low for 30 minutes, then take off heat and puree in batches adding some pimenton to each batch until consistency of soup is a fine silky smooth texture. Use the reserved heavy cream if necessary when you get to the last batch of puree to blend. If necessary, adjust consistency by adding a small amount of water. Season entire batch with salt and adjust smoked and sweet pimenton to taste. You may wish to add a pinch of sugar to slightly sweeten.

Garnish with:
Fried Pumpkin Seeds

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