potd_2010_10_15.jpg

"What's for Dinner Honey?"  Butternut Squash Soup

This Saturday the chefs from Burtons Grill will be at the Hingham Farmers Market with samples of this delicious fall concoction. We can't remember life before Butternut Squash soup. Corduroy, football, leaf peeping and this soup- quintessential autumn.

Butternut Squash Soup: from Burtons Grill

4 lbs butternut squash
4 T butter
1/4 C minced shallots
2 T brown sugar
1/2 t kosher salt
2 qts vegetable stock
extra virgin olive oil
fresh thyme
chives chopped
1 C cream reduction
rum buttercream

Cut the butternut squash in half lengthwise, scoop out seeds and toss in a baking dish cavity side up.  Drizzle with olive oil, salt and pepper. Roast at 350 degrees for 45 minutes to 1 hour. Scoop out flesh and set aside.

To make the cream reduction, simmer 1 C heavy cream in a sauté pan until it's thickened, the consistency of heavy syrup. Set aside.

Melt butter in a soup pot and add shallots. Sauté until translucent. Add squash and sauté 1-2 minutes. Add stock, sugar and salt and cook until the squash becomes a puree. Add cream reduction and bring to a boil.  Take off heat, add a pinch of thyme, blend soup until smooth.

Serve in bowls garnished with a little rum butter and chopped chives.

Rum Buttercream

1 C heavy cream
1 T Myers dark rum

Beat cream and rum together for about 10 minutes until it becomes a light, smooth butter.

This silky smooth soup sounds deliciously indulgent, doesn't it?  Bring it on- cold weather is coming and Betty needs some elegant comfort food. Serve with a lovely white Vouvray