Butternut Squash Soup
courtesy of Jason Bond, chef and owner of Bondir in Cambridge, recently named one of the ten best new restaurants in America by Bon Appetit.
Ingredients
1 large, whole, butternut squash
1 cup good EV olive oil, plus 2 cups for the puree
2 tablespoons maple sugar or syrup
1 tablespoon mixed whole spices ( I use white pepper, clove, mace, cinnamon, cumin, turmeric, star anise, dried chili, nutmeg)
1 leek,chopped and washed
1 onion, peeled and diced
1 celery branch, washed and chopped
1 carrot, peeled and diced
1 fresh chili, not too hot, split and seeded
1 bouquet of fresh herbs ( I change these each time, but generally thyme, marjoram, lovage, cilantro, could be included), tied with twine
1/2 gallon vegetable broth
salt to taste
Directions
Preheat oven to 400 degrees
Wash your hands. Wash the squash and cut it in half the long way. Leave the skin on, as it will protect the squash while it roasts. Either remove the seeds and toast them with salt and olive oil and use as a garnish, or leave them in the squash to roast - they will improve the flavor. Roast the squash on a baking sheet, cut side down until the skin browns and the flesh is tender.
Meanwhile, add one cup of olive oil to a pot large enough to hold a gallon of soup. Add the maple sugar and cook to a light caramel. Add the spices and toast in the caramel until they are fragrant, about one or two minutes. Before the spices burn, add the vegetables and herbs. Salt well at this point. Put the lid on the pot and allow to simmer over a very low fire for 30 minutes to an hour. The longer the better. Unless you burn it. At some point the squash will be ready. The skin should separate and peel off of the roasted squash easily. If during the roasting, the color is getting too dark before the squash is cooked, just add a cup of water to the baking pan. You can use the squash stock that results to flavor your soup too.
Once the squash is roasted and tender, and the vegetables are super mushy and aromatic, add the squash to the pot. Then add enough vegetable broth to allow the squash pieces to float freely. Simmer to combine the flavors. Taste and adjust the seasonings. Puree in batches, along with the reserved 2 cups olive oil, in a blender and pass through a fine sieve or chinois. You could also tie the spices in a spice bag and remove before you blend, but the flavor won't be quite the same. Better to just let them be free, blend them up and stain to a fine textured soup.
To serve, warm the soup with another drizzle of your best olive oil. Sprinkle over toasted squash seeds and fresh herbs. I wouldn't brag about this to the football players, but this soup is vegan, so it's good for company.
November 2010- Allandale Farm Sugar Pumpkin Risotto from 51 Lincoln Restaurant in Newton
December 2010- Pretzel Crusted Crab Cake from Stephanie's on Newbury in Boston
January 2011- Chocolate Mousse from Boston Showcase Company
February 2011- Butternut Squash Gnocchi with a Sage and Walnut Pesto from Tomasso Trattoria in Southboro
March 2011- White Gazpacho from Cuchi Cuchi in Cambridge
April 2011- Lemon Chicken from Fiorella's in Newton
May 2011 - North Atlantic Halibut with Shaved Fennel, Grapefruit, Grilled Red Onion and Green Olive from the University Club of Boston
June 2011 - Betty's Iced Tea with a Twist from Boston Showcase Company
July 2011- Pan Seared Salmon Milanese from Cafe Rossetti's in Winthrop
August 2011 - Clams Casino from Porthole Restaurant in Lynn
October 2011 - Seared Sea Scallops from Marc Zimmerman, Account Executive at Boston Showcase Company.
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