By Gwen Ashley Walters
Herbed Butternut Squash Soup
Topnotch at Stowe, Resort and Spa
90 calories, 1 gram of fat/serving
3 cups (about 2 pounds) butternut squash,
peeled, seeds removed and chopped
1-1/4 cups green apple, peeled, cored
and chopped (about 1-1/2 small apples)
1 cup chopped onion
2-1/2 cups chicken stock
1 sachet bag (see Note)
3/4 teaspoon kosher salt
1/2 teaspoon ground white pepper
3 tablespoons sliced scallions or chopped parsley
1. Combine all ingredients in a 3-quart saucepan over medium high heat. Bring to a boil and reduce heat to a simmer. Simmer until squash is tender, about 25 minutes.
2. Remove sachet bag and discard.
3. purée mixture in a blender until smooth, working in batches if necessary. (Caution! Hot liquids expand rapidly so never fill the blender more than half full. Cover the lid tightly, applying pressure when turning on the blender.)
4. Thin with a little chicken stock if necessary. Serve in heated bowls and garnish each bowl, if desired, with a teaspoon of sliced scallions or chopped parsley.
Place 1 bay leaf, 1 spring fresh rosemary, 2 springs fresh thyme and 1 crushed clove of garlic in a cheesecloth square, gather up into a purse-like packet, and tie with kitchen twine. Leave a long string to tie to the handle for easy retrieval after cooking.
Copyright © 2001, Gwen Ashley Walters. All rights reserved.
Gwen Ashley Walters is cookbook author, cooking teacher, food writer and Certified Culinary Professional with a degree in Culinary Arts. Gwen's travel guide/cookbooks, The Great Ranch Cookbook, (1998) and The Cool Mountain Cookbook, (2001) were published by Pen & Fork Communications.
This page created December 2001