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Monday, December 1, 2008

Miso Butternut Squash Soup ~ Nov's Recipe to Rival

Dear Recipe to Rival Peeps ~
i was very thankful this month that the challenge was a soup. perfect for the weather and for turkey dinner. so thank you to Meg of Joy Through Cooking and Lori of Lipsmacking Goodness for hosting. i reduced the recipe drastically to feed just 3 people. i hosted turkey dinner this year, with jab, my roommate and her sister. i knew jab was not going to touch the soup and i definitely did not want a huge container of leftover soup in my fridge.

i made the broth a few days in advance. there's no science to it. i threw in a bunch of vegetables i picked up at the farmer's market, a few herbs (rosemary, thyme and bay leaf), some salt and then i ignored it for about 1.5 hours. i also made chicken stock afterwards. call it a stock kick.

i'd never made mirepoix before but i was totally game to it. it added such a depth of flavor to the soup! and the miso was a nice touch to it all. i did not use Creme Fraich. i used sour cream instead.

overall, the dish came out lovely. i don't know if i'd go thru the whole mirepoix thing again. it made the soup taste great, yes, but sometimes this psuedo-cook just does not need that added step or pan to wash. just saying. i served the soup with Turkey Dinner. it was a hit. i made some bread to go along with it, had i thought about it, i should've made a bread bowl and served the soup that way. next time ...

i look forward to the next challenge. i bought a kitchen aid mixer during Black Friday (elbows were not thrown but i was prepared to use them) and i hope to make use of it.

till next time, take care,
Angry Asian

019 (2)


Squash Soup with Vanilla Crème Fraiche
Prep Time: one hour and 30 minutes
Serves: more than 8
Spike & Andrew's recipe:

Mirepoix:
3 sliced leek bottoms (rinsed)
4 carrots (peeled and sliced)
10 shallots (peeled and sliced)
1 clove garlic
1/2 lb butter
1/2 cup honey
1/2 cup miso stir
Salt and pepper

Squash:
5 acorn
5 butternut
Oil for rubbing
Salt and pepper

Vegetable Stock:
4 quarts water
2 white onions
4 carrots, peeled
2 leeks
6-8 button mushrooms
Bouquet garnish (parsley, bay leaves, peppercorns)

Vanilla Creme Fraiche:
Creme fraiche
2 vanilla beans

Additional Ingredients:
Salt to taste
Cayenne to taste

DIRECTIONS:
Mirepoix:
Sweat all of the vegetables with butter. Sweat down and deglaze with honey. Stir and add miso. Season with salt and pepper.

Squash:
Cut squash in half, scoop out seeds and reserve one butternut head for garnish. Rub squash with oil and season with salt and pepper. Place one piece of sage under every piece of squash. Place squash face down on a sheet tray and roast at 350 degrees until done. Scoop flesh out and pass through a ricer.
Vegetable Stock:
In a pot, boil all ingredients together with the exception of the bouquet garnishes. (NOTE: allow to simmer for at least 1 hour)

Vanilla Creme Fraiche:
Whip creme fraiche and scrape vanilla beans and fold in.

Soup:
Combine squash and vegetable stock to desired consistency. Add mirepoix and cook. Blend with a vita prep and strain through a chinois. Season with salt and cayenne.
To Plate:
Add 6 ounces of soup in bowl and spoon in creme fraiche. Garnish with bouquet garnishes.

*** Note: as stated before, i reduced the recipe quite a bit, but there was no science to the reduction. i used whatever was available and whatever tasted good to me.

023


for more butternut soup goodness...


13 comments:

  1. I love the presentation of the soup, with the swirl of sour cream in the middle. And yes, the mirepoix takes a certain amount of effort, but what I like to do is make a huge batch of it at once, and freeze it in sandwich bags. Of course, cutting that amount of onions is stressful on the eyes.
    Anyway, I am seriously impressed with the amount of soup you made! That is one giant batch of soup! I have yet to use more than 2 squashes of any sort in one batch of soup.

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  2. I agree with you - my husband loved this, I didn't, and I didn't think all the work made that much of a difference to the flavor. Yours looks great!

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  3. What a perfect fall recipe, it looks so hearty too! Congrats on your new mixer. Can't wait to see what fun that will lead to!

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  4. I am jealous of your kitchen aid. great job with the presentation, I love the square bowl!

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  5. In my opinion, butternut squash soup and turkey go fabulous together. Your rolls also look great.

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  6. Having the soup in a bread bowl sounds like a great idea!

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  7. Heya,
    Thanks for the welcome to R2R...
    I'm digging how everyone's soups looks different. Those rolls look darn good with it!

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  8. great job--I now wished I had done a bread bowl...and I agree, don't know if I will do this one again. I mean how much pot cleaning should one do for soup?

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  9. The first day I had this soup I used sour cream and it was delicious! This soup in a bread bowl sounds delicious! Great job and I love your pics!

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  10. Those dinner rolls look delicious!

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  11. Your soup looks great! I love your bread too. You will not regret your Kitchen Aid purchase!

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  12. Your soup looks great! I love your bread too. You will not regret your Kitchen Aid purchase!

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  13. Having the soup in a bread bowl sounds like a great idea!

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