American Elephants


The sky is dark, there blows a storm, the soup is hot, the fire is warm. by The Elephant's Child
November 24, 2008, 5:45 pm
Filed under: Domestic Policy, Entertainment, Health Care | Tags: , ,

Thanksgiving week, and the mind turns to menus and food preparation.  A soup added to a turkey dinner might be too much for many appetites, but I offer it up as accompaniment for the leftovers.

Butternut Squash Soup

2 1/2 lbs. butternut squash, peeled, seeded and cut into cubes

5 Cups chicken stock (1 large can+ 1 can condensed)

1 Cup chopped onions

3/4 Cup white part of scallions or chopped shallots

2 Cups light cream (half & half)

salt and pepper to taste (use white pepper)

In a large kettle combine squash, chicken stock, onion and scallion or shallots.  Simmer until squash is tender.  Pureé mixture in small batches in a blender.  Add cream, reheat but do not boil.  Thicken slightly with cornstarch dissolved in water. Serve, garnished with finely chopped green part of scallions or with chopped chives.


2 Comments so far
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I thought white pepper was just a code name for salt!!
I would consider this as it does sound good, but between my wifes green bean casserole, and my mother’s sweet potato casserole (literally the only satisfactory recipe to come from many years of “New Recipe Friday”, and of course the turkey and pumpkin pie, along with the mashed taters and gravy, and dinner rolls, I’ll be overstuffed as it is. My stomach can’t handle 3 and 4 plates of stuff like it did when I was still living with the folks!
Save me a bowl, and get it to me about a week later could ya?

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Comment by mike lovell

On a cold winter’s night, not to bad here in Calif., my wife makes corn chowder. Great for, just two, on a cold rainy night.

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Comment by Mervi




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