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Butternut Squash Soup

Butternut Squash soup
Cy Musiker for NPR /
/

This recipe invites improvisation. Use other squashes, such as acorn or kabochka, try vegetable stock or water instead of chicken stock, and some versions call for the addition of cream and browned butter to enrich the soup. I like this one because it tastes rich without being too high in fat, a welcome introduction to a big Thanksgiving meal.

Makes 4 to 6 servings

1 medium onion, coarsely chopped

2 tablespoons oil (canola or olive)

2 tablespoons chopped fresh sage

1 medium garlic clove, peeled and crushed

1 large butternut squash, chopped into 1-inch cubes, about 3 1/2 cups

3 cups chicken stock

6 tablespoons mascarpone, or crumbled blue cheese

6 tablespoons toasted walnuts, broken into small pieces

Salt and pepper to taste

Saute the onion in a large, deep saute pan or heavy-bottomed pot over low heat for 5 minutes. Add the garlic and a dash of salt, and give it another 5 minutes, until the onions are translucent. Stir occasionally, but don't let them brown.

Add the squash and the chicken stock, cover and cook 15 minutes, until the squash is tender.

While the soup is simmering, toast the walnuts lightly in a pan.

Now process the squash mixture in a food processor or blender until smooth. Adjust seasonings.

The soup should be very thick and rich tasting. If you want it thinner, add more chicken stock, and put it back on the stove to simmer until the flavors marry.

You can make the soup ahead of time, and just heat it up again before serving.

Ladle into small cups or bowls, spoon in the mascarpone and toasted walnuts, and serve.

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