Buttercup Squash and Leek Soup with Herb Butter
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FROM - Michael Brisson I love the earthy flavor of buttercup squash, but you can substitute butternut.
INGREDIENTS
FOR THE HERB BUTTER
1 shallot, finely chopped (about 2 tablespoons)
1/2 cup dry sherry
1/2 pound (16 tablespoons) unsalted butter, at room temperature
2 tablespoons chopped fresh chives
1 teaspoon salt
1/4 teaspoon white pepper (more can be added to taste)FOR THE SOUP
4 cups chopped, well-washed leeks, white part only (about 3 large)
8 cups peeled, seeded, and diced (1-inch cubes) buttercup squash (about 3 medium)
1/2 cup dry white wine
6 cups homemade or low-salt canned chicken stock
2-1/2 tablespoons salt
1 teaspoon to 1 tablespoon white pepper (start with the lesser amount)
Chopped fresh chives for garnishUP TO 2 WEEKS AHEAD
Make the herb butter - Heat a small nonstick sauté pan over medium heat. When hot, add the shallots and heat to release their aroma and lightly toast them, about 30 seconds. Remove from the heat and add the sherry. Set the pan back on the heat and reduce the liquid to 2 tablespoons, about 8 minutes. Let cool.
In a small mixing bowl, blend the butter, chives, sherry-shallot mixture, salt, and pepper. Line a baking sheet with parchment or waxed paper and spread the butter 1/4 inch thick to cover about 8 x 6-inches. Cover and chill. With a small cookie cutter (I use a star) or a knife, cut out 12 small shapes. Wrap in plastic and freeze, if using later.
MAKE THE SOUP - Put the leeks in a heavy-based nonaluminum, 8-quart stockpot. Put the squash over the leeks; add the wine and stock. Cover and bring to a boil. Reduce to a simmer; cook until the squash is fork-tender, about 25 minutes. Let cool 15 minutes. Add the salt and pepper; purée in a blender (or food processor). Cover and freeze (or refrigerate up to 3 days).
ON THE DAY OF SERVINGDefrost the butter shapes. Reheat the soup over low to medium heat, stirring frequently (or in a microwave). To serve, ladle the hot soup into shallow bowls and garnish with herb butter and fresh chives.