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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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One of my favorite winter soups. Hokkaido is a hard deep-orange squash with a sweet flavor. Can be served as a first course or as a light main dish with crusty bread and salad. Ingredients:
1 medium-sized hokkaido squash |
2 smallish yellow onions |
1/4 cup unsalted butter |
1 tsp. (or more to taste) freshly ground black pepper |
1/2 tsp. freshly grated nutmeg |
1/4 tsp. ground coriander |
chicken broth to cover (about 4 cups) |
1/4 cup heavy cream |
Directions:
1. Wash the squash, scoop out seeds and cut into 1 chunks. (this is not easy as Hokkiado is a very hard squash- use a good knife!)
2. Dice the onions coarsely.
3. Sauté in butter over high heat until onions start to wilt.
4. Turn heat to medium and keep cooking, stirring occasionally, until squash begins to break up.
5. Add seasonings and stir well.
6. Pour in chicken broth to cover, stir well, bring to a boil and let simmer for another 10 minutes or so.
7. Pureé the soup with a hand mixer or in the blender.
8. Return to pot, stir in cream until well blended and serve hot!
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