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Butternut Squash Stock And Soup

Ingredients

For the stock:

  • Grapeseed oil spray
  • 2 3 1/2- to 4-pound butternut squash, scrubbed
  • 2 medium onions, diced
  • 3 large shallots, thinly sliced
  • 1 large leek, white and light green parts only, well washed and sliced into rounds
  • 1 head garlic, unpeeled, sliced vertically
  • ½ rib celery, diced
  • 1 small carrot, diced
  • 1 bay leaf
  • 1 teaspoon fine sea salt
  • 1 teaspoon cracked black peppercorns
  • ½ bunch Italian parsley
  • 2 ounces stemmed kale
  • 3 scallions, sliced

For the soup:

  • 2 pounds peeled, diced butternut squash (6 heaping cups)
  • 1 ½ to 2 cups heavy cream
  • Salt
  • Cayenne pepper
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      325 calories; 13 grams fat; 8 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 52 grams carbohydrates; 9 grams dietary fiber; 12 grams sugars; 5 grams protein; 47 milligrams cholesterol; 716 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 5 cups stock, 6 cups soup

Preparation

  1. Dry the squash: Heat oven to 150 degrees. Line a 12-by-15-inch rimmed sheet pan with aluminum foil and spray lightly with grapeseed oil. Slice squash in two at the point where the neck and bulb meet; reserve neck for another use. Cut bulbs in two lengthwise. Slice each piece into 3/4-inch half-rounds, leaving seeds and webs intact. Arrange slices on sheetpan. Bake until moisture has evaporated, about 10 hours. Cool. If baked in advance, place in plastic zipperlock bags and freeze.
  2. In a heavy 5- or 6-quart stockpot, toss onions, shallots, leeks, garlic, celery and carrot together and spray with grapeseed oil 10 seconds to coat. Stir well. Cover pot, and cook vegetables over very low heat, stirring occasionally, until they are soft, fragrant and beginning to color, about 30 minutes. Increase heat to medium-high, add 10 cups water, 4 ounces of the dried squash (freeze remaining for another time), bay leaf, salt and peppercorns. Simmer, uncovered, over very low heat for 30 minutes. Add parsley and kale, and simmer 5 minutes. Add scallions, remove from heat and steep 5 minutes. Strain. At this point stock may be used as a base for any soup or sauce or frozen until needed.
  3. To make soup, bring strained stock to a simmer in stockpot. Add diced squash, and cook over low heat, covered, until squash is extremely tender. Purée in blender in batches until perfectly smooth. Add heavy cream and salt and cayenne to taste. Serve.

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