Winter Squash Soup With Pumpkin Seed Oil |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Tasty comfort food from The Float Away Cafe in Atlanta. Ingredients:
8 lbs winter squash, peeled, seeded and cubed into 2 inch cubes |
2 quarts chicken stock |
1/2 cup heavy cream |
2 tablespoons unsalted butter |
1/4 teaspoon freshly grated nutmeg |
2 tablespoons maple syrup |
1 teaspoon salt (to taste) |
1 teaspoon pepper (to taste) |
1 teaspoon pumpkin seed oil (optional) |
2 whole chickens, rinsed |
2 celery ribs, cut in two inch pieces |
2 carrots, cut in two inch pieces |
1 whole garlic, cut in half |
1 spanish onion, quartered |
2 sprigs fresh thyme |
1 bay leaf |
2 sprigs fresh parsley |
2 teaspoons kosher salt |
Directions:
1. Winter Squash Soup With Pumpkin Seed Oil:.
2. Bring chicken stock to a boil & add squash.
3. Bring back to a boil then reduce heat to a simmer.
4. Cook until squash is tender and cooked.
5. Puree in food processor or with a wand blender.
6. Strain through fine sieve, the consistency should be smooth and silky.
7. Blend in the cream maple syrup & whole butter.
8. Season with salt, pepper & nutmeg.
9. Garnish with a drizzle of pumpkin seed oil.
10. Chicken Stock:
11. In large stock pot - 8 quarts - place chickens and fill with cold water to cover chickens.
12. Add salt and place over high heat.
13. As soon as the liquid comes to a boil reduce heat to a simmer and skim off the foam on top.
14. Add all vegetables, bay leaf & herb stems and simmer on low heat for 3 to 4 hours.
15. Strain through fine sieve.
16. Reserve the chicken meat for soup or salads.
17. Allow the stock to cool overnight in refrigerator.
18. Skim fat off the top and reduce stock by one quarter.
19. It is now ready to reserve or freeze for later use.
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