Soup de jour
Winter in Colorado cries for soup. In the fall, knowing what is to come, I purchase the wonderful winter squash that becomes plentiful that time of year. A little seasonal effort provides the base for one of my favorite hearty soups when the snow covers the fall leaves and a winter chill fills the air.
To prepare the squash, peel, removed the seeds and cut into 1- to 2-inch chucks. Place in a roasting pan, coat with a small amount of oil and roast for 1 hour in a 375° oven. Remove and run through a food mill to puree. I freeze the pureed squash in 9.5-ounce freezer containers and label. Then when the snow flies, I pull out of container of squash and make this wonderful soup. Generally I can make two meals out of a batch served alongside a salad.
1 Tablespoon canola oil
1 Small onion, chopped
1 Small carrot, peeled and chopped
1 Stalk of celery, chopped
1/3 Cup white wine
1 14.25-Ounce can low-sodium chicken broth
2 Sprigs flat-leaf parsley
1 Sprig fresh thyme
1 Teaspoon whole peppercorns
1 Small bay leaf
1 9.5-Ounce container of frozen butternut or Kabocha squash puree, thawed
Yogurt or sour cream and croutons for garnish (optional)
1. Heat oil in 2-quart saucepan over medium heat.
2. Add onion and sauté 1-2 minutes.
3. Add carrot and celery and sauté 1-2 minutes longer.
4. Add wine, broth, peppercorns and herbs to pan and bring to boil, lower heat and simmer 25-30 minutes.
5. Add thawed squash and continue simmering another 30-40 minutes over low heat. Make sure soup does not scorch.
6. Serve with croutons and yogurt or sour cream
Ingredient note: If you do not freeze your own squash, most stores carry frozen butternut squash in 10-ounce packages. If you don’t have fresh herbs, dry does work.