RE: [CH] butternut squash happy dish
T. Matthew Evans (matt.evans@ce.gatech.edu)
Wed, 5 Dec 2001 13:21:11 -0500
A chef I used to work for often made a roasted acorn squash soup -- the
squash were halved and roasted in the oven cut-side down. Start a pot with
butter, celery, and onions, and sauté until softened. Add peeled roasted
squash, chicken stock, brown sugar, and spices (cinnamon, allspice, nutmeg,
cloves, or whatever you like) -- be very careful here as you don't want the
soup to taste like pumpkin pie. Simmer a little while, then puree and add
cream to the desired richness.
When you serve the soup, take a squirt bottle filled with a puree of pickled
jalapenos (acid from the vinegar), cilantro, sour cream, and cream cheese
and ziggle it on the soup.
My brother (also a restaurant cook) makes a similar soup from pumpkins (he
adds cayenne powder) that he garnishes with fresh lump crabmeat.
Matt
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T. Matthew Evans
Graduate Research Assistant
Geosystems Group, School of Civil and Environmental Engineering
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w
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Anyone have a favorite recipe along these lines they would care to
share? Altho the combo is *new* to me, I am sure many others have
discovered it long before me.