Chef:
Kevin Weeks |
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Food Mood:
Light and Healthy |
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Cuisine:
Regional American |
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Servings: 4 |
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Ingredients |
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1 ea buttercup squash -- 2 1/2 - 3 lb (butternut can be substituted) 1 ea leek -- cleaned and cut into strips 2 tbsp butter 3/4 c buttermilk 3/4 cup chicken stock 2 tbsp maple syrup 4 tsp prepared horseradish 1/2 tsp ground cardamom 1/8 tsp ground cloves 1 pinch ground nutmeg salt to taste |
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Method |
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| Cut squash in half across equator, clean out seeds, and place cut side down in a baking dish. Add about 1 inch of water to baking dish and cook in a 400F oven until tender -- 45 minutes to 1 hour. Scrape flesh out of squash into a 2 qt bowl -- do not mash -- and refrigerate overnight. Drain accumulated liquid. Melt butter in a 2 qt sauce pan over medium low heat and then sweat leeks until translucent. Add 1/2 cup of butter milk, 1/2 cup of chicken stock, and all remaining ingredients. Bring to a simmer and heat thoroughly. Puree squash mixture and return to sauce pan. Soup should be thick, but still then enough to require a bowl and spoon to eat. Add additional buttermilk and chicken stock to achieve desired consistency. Taste and adjust seasonings -- in particular you may need a bit more maple syrup depending on the sweetness level of the squash. |
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Notes |
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| This is much better if soup is allowed to meld overnight in the refrigerator and then gently reheated before serving. |
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