Post by Cootie on Jan 17, 2021 3:15:38 GMT
I added cooked turkey breast that I had leftover and it worked well!
2 pounds delicata squash or butternut squash, cut in half lengthwise and seeded
2 firm but ripe Anjou or Bartlett USA Pears, cut in half lengthwise and cored (I used canned pears - fresh would be much better!)
2 tablespoons olive oil
4 cups canned low-sodium chicken broth
½ cup heavy whipping cream (I used about 1/4 cup of half and half)
¼ teaspoon freshly grated nutmeg
1 tablespoon sugar
Salt and freshly ground pepper
Parmesan Croutons (I didn't make these but they would taste great with this soup)
2 cups ½-inch cubes of French or rustic white bread, crusts removed
1 tablespoon olive oil
Use a spoon to scrape out the flesh of the squash and pears, and put in the work bowl of a food processor fitted with a metal blade. Discard the skins. Puree until smooth. Add 1 to 2 cups of the chicken broth and continue processing until smooth. Put this mixture in a 3 ½- to 4-quart saucepan, add the remaining chicken broth, cream, nutmeg, and sugar. Bring to a boil, and then reduce to a simmer and cook for 10 minutes. Add salt and pepper to taste.
For croutons: Place the bread cubes in a large mixing bowl. Drizzle the olive oil over, add Parmesan, and toss the bread cubes until thoroughly coated. Spread in an even layer on a rimmed baking sheet and bake until toasty brown, about 10 to 12 minutes. Set aside until ready to serve.
When ready to serve, ladle the soup into a warmed soup tureen or individual soup bowls, garnish with the croutons, and serve immediately.
yield: Serves 6
2 firm but ripe Anjou or Bartlett USA Pears, cut in half lengthwise and cored (I used canned pears - fresh would be much better!)
2 tablespoons olive oil
4 cups canned low-sodium chicken broth
½ cup heavy whipping cream (I used about 1/4 cup of half and half)
¼ teaspoon freshly grated nutmeg
1 tablespoon sugar
Salt and freshly ground pepper
Parmesan Croutons (I didn't make these but they would taste great with this soup)
2 cups ½-inch cubes of French or rustic white bread, crusts removed
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
For soup: Preheat the oven to 350 degrees. Brush the flesh of the squash and pears with olive oil and place, cut side down, on a rimmed baking sheet. Roast until tender when pierced with a fork, about 30 to 35 minutes.
Use a spoon to scrape out the flesh of the squash and pears, and put in the work bowl of a food processor fitted with a metal blade. Discard the skins. Puree until smooth. Add 1 to 2 cups of the chicken broth and continue processing until smooth. Put this mixture in a 3 ½- to 4-quart saucepan, add the remaining chicken broth, cream, nutmeg, and sugar. Bring to a boil, and then reduce to a simmer and cook for 10 minutes. Add salt and pepper to taste.
For croutons: Place the bread cubes in a large mixing bowl. Drizzle the olive oil over, add Parmesan, and toss the bread cubes until thoroughly coated. Spread in an even layer on a rimmed baking sheet and bake until toasty brown, about 10 to 12 minutes. Set aside until ready to serve.
When ready to serve, ladle the soup into a warmed soup tureen or individual soup bowls, garnish with the croutons, and serve immediately.
yield: Serves 6
