Gazette Ceases Publication: Donates Archives to LHS


In 2010, the Larchmont Gazette ceased publication. In 2011 the publishers donated all contents to the Larchmont Historical Society, which will continue to make the Gazette archives available online.



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Apple-Scented, Curried Butternut Squash Soup

Savory, with just the perfect hint of sweetness from the apples, and crunch from the toasted pumpkin seeds, this soothing soup is one destined to sway even the most devout curry-haters. The easiest way to remove the skins from squash is with a strong vegetable peeler.  If you have some leftover cooked basmati rice in the fridge, reheat it in the microwave (add one tablespoon of water for every cup of rice) and place a generous spoonful in the bowl, just before ladling the piping hot soup on top. For a heartier soup, you can add poached chicken.

Butternut Squash Soup

 

 

 

 

Special Equipment                                                                                                         Yield: about 6 quarts of soup

  • 10-quart, heavy-bottomed saucepan with a lid
  • Sturdy vegetable peeler

For the soup:

  • 1 stick (1/2 cup) unsalted butter
  • 1 large yellow onion, chopped
  • 4 large leeks, cleaned and thinly sliced to measure 6 generous cups (use the whites and light green)
  • 4 large cloves garlic, minced
  • Kosher or sea salt and freshly ground black pepper, to taste
  • 3 large jalapeno peppers, seeded and minced (if desired, leave in some seeds for extra heat)
  • 2 large butternut squash (about 5 pounds), peeled, seeded and cut into cubes
  • 2 medium-large Golden Delicious apples, peeled, seeded and diced
  • 2 Idaho potatoes, peeled and diced
  • 2 generous tablespoons curry powder (preferably Madras)
  • 3 1/2 quarts (14 cups) Chicken Stock or doctored, best-quality, low-sodium canned broth
  • 3 tablespoons extra-virgin olive oil
  • 2 1/2 pounds button mushrooms, wiped clean and sliced
  • 1 cup (8 ounces) thick crème fraiche
  • 10 ounces frozen peas, thawed

For the toasted pepitas garnish:

  • 2 tablespoons unsalted butter
  • 1 cup raw hulled pepitas (pumpkin seeds, available at Trader Joe’s or health food stores)
  • Salt, to taste

 

1) To start the soup base: Melt the butter in a 10-quart, heavy-bottomed saucepan over medium heat and brush one side of a sheet of wax paper with some of the butter. Stir the onions, leeks and garlic into the butter and lay the greased side of the paper directly on top of the vegetables. Reduce the heat to low and sweat the vegetables, until softened and somewhat reduced, 10 to 15 minutes. Remove and discard the paper. Season the vegetables with salt and black pepper to taste, then stir in the jalapenos, squash, apples, potatoes and the curry. When well combined, add 3 1/2 quarts of chicken stock and bring it to a boil. Turn the heat down to low and simmer the vegetables, covered, until very tender, 35 to 45 minutes.

2) Meanwhile, sauté the mushrooms: Heat a large 12 to 14-inch deep-sided skillet over medium-high heat and, when hot, add the olive oil. When the oil is hot, add the mushrooms and cook them, stirring occasionally, until all their released juices evaporate and they turn golden around the edges. Season the mushrooms with salt and pepper then remove the skillet from the heat.

3) To strain and puree the solids: When the simmering vegetables are perfectly tender, uncover the saucepan and season the mixture with salt and pepper. Working in batches, ladle the soup into a large wire sieve, positioned over a large bowl and puree the solids with some of the liquid in a food processor, fitted with the steel blade, or in a heavy-duty blender. (If using a blender, it’s not safe to fill the container more than half-full with a hot substance, so do this in several small batches.) When smooth, empty each batch of puree into another bowl and continue until you’ve finished processing all of the solids. (You’ll end up with one large bowl of puree and another of stock.)

 

Meanwhile, wipe out the pot used to simmer the soup and pour in the pureed vegetables. Add enough of the stock to reach the desired consistency and divide any excess stock into 1-or 2- cup increments and freeze, to use as a cooling liquid for rice (labeled “curried chicken stock”). Stir the peas,  sautéed mushrooms and crème fraiche into the soup and adjust the seasoning, adding more salt and pepper.

4) To toast the pumpkin seeds: Line a plate with a doubled sheet of paper towels and set it aside. Melt 2 tablespoons butter in a 12-inch heavy-bottomed skillet over medium heat, and when hot and bubbling, add the pumpkin seeds. Raise the heat to medium-high and toast the seeds, stirring constantly, until nicely colored, about 4 minutes. If the seeds start jumping or coloring too fast, reduce the heat and keep stirring, to prevent overexposure to heat in any one spot. When satisfied with their color, immediately pour the seeds onto the paper towels. Shimmy the plate, to help remove any excess butter, then transfer the seeds to a bowl and sprinkle them with some fine salt, to taste. Stir the seeds to disperse the salt. Keep the seeds at room temperature, until serving. (To keep leftovers tasting fresh, store them in a sealed container in the refrigerator and warm them briefly, in a low oven or in the microwave.)

5) To serve: Reheat the soup gently until piping hot, and serve ladled into warmed soup bowls, garnished with some toasted pepitas. Pass extra toasted seeds at the table.

Timing is Everything:

  • The soup can be fully assembled two days ahead and kept refrigerated, securely covered. The soup can also be frozen, for several months, when stored in labeled heavy-duty freezer containers.

SHOPPING LIST

At-a-Glance Reminder of Ingredients

For the soup:

  • 1 stick (1/2 cup) unsalted butter
  • 1 large yellow onion, chopped
  • 4 large leeks, cleaned and thinly sliced to measure 6 generous cups (use the whites and light green)
  • 4 large cloves garlic, minced
  • Kosher or sea salt and freshly ground black pepper, to taste
  • 3 large jalapeno peppers, seeded and minced (if desired, leave in some seeds for extra heat)
  • 2 large butternut squash (about 5 pounds), peeled, seeded and cut into cubes
  • 2 medium-large Golden Delicious apples, peeled, seeded and diced
  • 2 Idaho potatoes, peeled and diced
  • 2 generous tablespoons curry powder (preferably Madras)
  • 3 1/2 quarts (14 cups) Chicken Stock or doctored, best-quality, low-sodium canned broth
  • 3 tablespoons extra-virgin olive oil
  • 2 1/2 pounds button mushrooms, wiped clean and sliced
  • 1 cup (8 ounces) thick crème fraiche
  • 10 ounces frozen peas, thawed

For the toasted pumpkin seed garnish:

  • 2 tablespoons unsalted butter
  • 1 cup raw hulled pumpkin seeds (pepitas)
  • Salt, to taste

From the produce section:

  • 1 large yellow onion (if poaching chicken you’ll need 2)
  • 4 large leeks
  • 1 head garlic
  • 3 large jalapeno peppers
  • 2 large butternut squash (about 5 pounds)
  • 2 medium-large Golden Delicious apples
  • 2 Idaho potatoes
  • 2 ½ pounds button mushrooms

From the supermarket shelf:

  • Whole black peppercorns
  • 3 ½ quarts best-quality, low-sodium chicken broth (homemade stock is always preferable)
  • Extra-virgin olive oil
  • Curry powder (Madras is the brand I use)
  • Raw hulled pumpkin seeds

From the dairy case:

  • Unsalted butter
  • Crème fraiche

From the frozen section:

  • Green peas (10 ounce box)
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