Puree Cream of Squash Soup
By: Harry Haff
Posted: Nov. 27, 2012

Harry's Pairing Note: If you like it a little spicy, chose an Alsatian Gewürtztraminer: a little peppery tingle on the tongue with flavors of apricots and peaches that blend well with the squash. Alternatively, a lightly oaked Australian chardonnay or a dry finish Amontillado sherry, lightly chilled.

Serves four.

1 pound of your favorite squash, peeled and cubed in 1-2” cubes

2 T. whole butter

2 shallots, peeled

12 oz. chicken broth

8-12 oz. heavy cream, to taste

Make the soup:

1. Cut up the squash. This can be done a day or two ahead of time. Keep covered in the fridge.

2. Melt the butter in a heavy-bottom, 3-quart non-aluminum pot over medium-high heat. Finely chop the shallots and add to the pot when the butter is melted. Cook briefly until the shallots soften, 2-3 minutes.

3. Add the squash to the pot, stir and cover. Cook 3-4 minutes. Check once or twice to make sure the squash does not stick to the pot.

4. Add the broth, bring to a simmer and cook about 30 minutes until the squash is completely soft.

5. When the squash is soft, puree in a blender or use a wand blender. Season with salt and white pepper.

6. Heat the cream in a separate pan and when hot, add to the pureed soup. Do not boil the cream.

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