Essex Street Market shoppers, Ramon and Gaddiel find that singing while preparing this creamy squash soup yields the best results.
Serves 6 | Cook Time 1 hour
4 Tablespoons of Butter
4 Tablespoons of Chopped Onions
3 Pounds of Butternut Squash (about 1 large), unpeeled, squash halved lengthwise, seeds and stringy fibers scraped with spoon and reserve (about ¼ cup), and each half cut into quarters
6 Cups of Chicken Stock
½ cup heavy cream
1. In a Dutch oven/heavy pot over medium heat, melt the butter. Add onions and sauté for several minutes. Add reserved squash fibers and seeds and saute about 4 minutes. Pour water into Dutch oven, add 1 ½ teaspoons salt, and place steamer basket over water. Place squash halves in steamer basket, cover pot, bring water to boil, and steam squash for 30 minutes, or until very soft.
2. Remove squash to a rimmed baking sheet to cool. Strain steaming liquid, pressing on solids to remove all liquid. Discard solids.
3. Scrape cooled squash from skin into a bowl. Working in two batches, blend steaming liquid and squash together until smooth. Pour puree back into Dutch oven, and stir in cream. Salt to taste. Heat soup to desired serving temperature.
This soup can be made the day before in order to make your holiday or event less chaotic.