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Brown Butter-Delicata Squash Soup With Sherry Gastrique Recipe

Brown Butter-Delicata Squash Soup With Sherry Gastrique Recipe

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Brown Butter-Delicata Squash Soup With Sherry Gastrique

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Ingredients:

Serving

2 delicata squash , about 1 . 5-2 lb each
1/2 cup unsalted butter
2 1/2 cups water
1/2 cup pumpkin seeds
1 tsp vegetable oil
1/4 minced fresh thyme
1 tbsp olive oil
1 onion, diced small
2 garlic cloves, sliced
1 apple, peeled, cored and diced small
1 fennel bulb, diced small
1/2 cup white wine
4 -6 cups chicken broth (use veget able broth for a vegetarian version)
1 cup apple cider
salt and pepper
1 cup sherry wine vinegar
1/3 cup sugar
1 sprig fresh thyme
1 tsp black peppercorns

Directions:

FOR SQUASH:.
1. Preheat the oven to 375 and set two oven racks evenly apart. Cut each squash in half lengthwise and scoop out and discard the seeds and stringy pulp. Place 1 1/2 teaspoons of butter inside each squash half and season with salt and pepper. Place the squash halves cut-side down in a baking dish large enough to hold all four (divide them among two baking dishes if they do not fit in one). Add enough water to go 1/2 inch up each squash half. Bake the squash until the skins start to brown and the flesh is tender, about 45 minutes. Remove from the oven (leaving the oven on), flip over so the flesh is exposed, and set aside to cool. When the squash halves are cool enough to handle, scoop out the flesh and discard the skins, reserving the flesh and baking liquid.
2. Toss the pumpkin seeds with the vegetable oil, 1/4 teaspoon salt, and the thyme, then spread them out on a baking sheet. Bake until just lightly browned, 8 to 10 minutes. Remove and let cool.
3. Set a large soup pot over medium-low heat and add the olive oil. Add the onion and garlic and sweat by cooking them until the onions are translucent, about 5 minutes. Add the apple and fennel, season with salt and pepper, and sweat until the fennel is translucent, about 15 minutes more.
4. Add the wine and simmer to reduce almost all of the liquid. Add the broth, cider, reserved squash liquid, and the squash flesh. Bring them to a boil, then reduce the heat and simmer until the squash is very tender, about 1 1/2 hours.
5. Meanwhile, slowly melt the remaining 1/4 cup butter in a heavy-bottomed pot over medium heat. Continue heating until the milk solids begin to fall to the bottom of the pot and start to brown. Take care not to let the solids blacken, removing the butter from the heat when it is dark after 10 to 15 minutes. Strain the brown butter through a fine-mesh sleeve and discard the solids.
6. Working with a blender, puree the soup until smooth. Add the brown butter slowly, stopping to loosen the ingredients with a wooden spoon if necessary. Add additional broth to thin the soup if it's too thick. Adjust the seasoning with salt and pepper.
7. Ladle the soup into bowls, drizzle with sherry gastrique (recipe below), and sprinkle with the toasted pumpkin seeds.
FOR SHERRY GASTRIQUE:
1. Combine the vinegar, sugar, thyme, and peppercorns in a small heavy-bottomed nonreactive pot. Bring to a boil, then reduce the heat to medium-low. Summer the liquid to reduce until syrupy, 8 to 10 minutes.
2. Cool the liquid and strain out the thyme and peppercorns. You can store in a tightly sealed container (no need to refrigerate) for up to 1 month.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	285.6 Kcal (1196 kJ)
Calories from fat	171.52 Kcal
		% Daily Value*
Total Fat	19.06g	29%
Cholesterol	54.23mg	18%
Sodium	1607.29mg	67%
Potassium	501.52mg	11%
Total Carbs	22.2g	7%
Sugars	13.98g	56%
Dietary Fiber	1.92g	8%
Protein	4.51g	9%
Vitamin C	21.4mg	36%
Vitamin A	0.2mg	6%
Iron	0.6mg	3%
Calcium	73mg	7%

Amount Per 100 g
Calories	51.18 Kcal (214 kJ)
Calories from fat	30.74 Kcal
		% Daily Value*
Total Fat	3.42g	29%
Cholesterol	9.72mg	18%
Sodium	288.04mg	67%
Potassium	89.88mg	11%
Total Carbs	3.98g	7%
Sugars	2.5g	56%
Dietary Fiber	0.34g	8%
Protein	0.81g	9%
Vitamin C	3.8mg	36%
Iron	0.1mg	3%
Calcium	13.1mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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