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| Winter Squash Soup |
| This elegant soup comes from the Lyon region of France, where pumpkin and other squashes are used in a variety of dishes, from gratins to pies. Serve with crusty bread. You can substitute squash for pumpkin. For a truly impressive presentation, serve soup in individual hollowed out and cleaned small pumpkins. |
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| Base SKU: |
914 |
| Cuisine: |
French |
| Prep Time: |
30 Minutes |
| Cooking Time: |
25 Minutes |
| Yield: |
6 Servings |
| Source: |
EthnicGrocer |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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5 pound(s) |
Small pumpkin or winter squash |
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1/2 cup(s) |
Heavy cream |
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to taste |
White pepper, freshly ground |
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1/4 cup(s) |
Sour cream |
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1 1/2 cup(s) |
Toasted croutons |
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| Instructions: |
| 1. |
Slice off the top of the squash evenly, and scoop out and discard the seeds and stringy fiber. Scoop out the squash flesh. |
| 2. |
Cut the squash flesh into cubes. Place in a steamer basket over simmering water and steam for about 20 minutes, or until fork tender. |
| 3. |
Heat the chicken stock in a small saucepan over medium heat. Transfer the steamed pumpkin to the bowl of a food processor and process to a puree, adding the hot stock little by little. |
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Turn the mixture into a medium saucepan, stir in the heavy cream and mix thoroughly. Season to taste with the spices. |
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Bring to a simmer over medium heat and let cook gently for a few minutes. |
| 6. |
Pour a small amount of hot soup into the sour cream. Mix well. Add this back to the soup and mix well. |
| 7. |
Sprinkle with the croutons and serve. |
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