Elegant Butternut Squash Soup

Recipe Ingredients

2		Butternut squash - (abt 2 lbs ea)
2		Chicken broth
2 tablespoons	30ml	Unsalted butter
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - chopped (medium)
1/2 teaspoon	2.5ml	Ground mace
1/2 teaspoon	2.5ml	Ground ginger
1 tablespoon	15ml	Light-brown sugar
		Salt - to taste
		Freshly-ground black pepper - to taste
		Truffle oil - for garnish
1/3 cup	48g / 1.7oz	Freshly-grated Parmesan cheese - more or less

Recipe Instructions

Halve the squash lengthwise; peel, seed and cut into chunks. Place in a soup pot with the broth. Simmer, partially covered, until tender, 20 to 25 minutes. Transfer the squash to a bowl with a slotted spoon; reserve broth.

Melt the butter in the oil in a nonstick skillet over very low heat. Add the onion and cook, stirring, until wilted, about 15 minutes. Sprinkle with the mace and ginger and cook, stirring, for 1 minute more. Add the cooked onion mixture and the brown sugar to the squash and stir well. Season with salt and pepper.

Puree the squash mixture, in batches if necessary, in a food processor or blender, gradually adding the reserved broth. Return the soup to the pot and adjust the seasonings if necessary. Heat through over low heat.

Serve small portions of the soup in shallow bowls. Drizzle a small swirl of truffle oil over each portion, then scatter with a generous pinch of grated Parmesan cheese in the center of the swirl.

This recipe yields 8 servings.

Per serving: 180 calories, 25g carbohydrate, 9g protein, 6g fat, 10mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 12-14-2003

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