Winter Squash Soup With Porcini Cream Recipe

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Ingredients:

Serving

1/2 cup dried porcini mushrooms (1/2 oz)
1 cup boiling water
12 sweet dumpling squash (1 to 1 1/4-lb each)
salt & freshly ground black pepper
12 cups rich chicken broth, preferably homemade
5 1/4 lbs winter squash , such as butternut or 5 1/4 lbs pumpkin, peeled seeded and cut into 1-inch dice
8 sprigs flat leaf parsley , plus
2 tbsp chopped flat leaf parsley
4 small sage sprigs, plus more for garnish
1/2 cup heavy cream

Directions:

Soak dried porcini in the boiling water until softened, about 20 minutes.
Preheat the oven to 350°.
Using a sharp paring knife carefully cut a ring (about 2 ) around the stem of each dumpling squash. Set tops aside and scoop out the seeds from inside squash and those clinging to the tops and disguard. Season each squash with salt and pepper and replace the lids (squash tops).
Place squash on a baking sheet and bake for 30 minutes, or until JUST tender. Let cool slightly. Using a teaspoon, very carefully scoop the flesh from each squash, leaving about a 1/3 thick shell. Replace the lids and reserve the flesh. Leave the oven on.
In a large saucepan, combine stock with butternut squash, parsley and sage sprigs. Bring to a boil, then simmer over low heat until the squash is tender, about 20 minutes. Discard the parsley and sage sprigs. Using a food processor or blender, puree squash with about 1/2 cup of the stock, working in batches. Return the puree to the sauce-pan, add the reserved sweet dumpling squash flesh and stir to combine. Season with salt and pepper. Keep warm.
Rub porcini to loosen any grit, discard tough stems and transfer mushrooms to a blender. Let the soaking liquid stand for 5 minutes, then slowly add 1/2 cup to the blender and puree. Scrape the puree into a bowl and season with salt and pepper.
In a medium mixing bowl, whip cream until firm. Fold in mushroom puree and season with salt and pepper.
Reheat the squash shells in the oven, then transfer to plates and set the lids beside the squash.
Stir chopped parsley into soup and ladle into heated squash shells. Spoon a dollop of porcini cream into the center of each soup. Garnish with sage and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	148.12 Kcal (620 kJ)
Calories from fat	22.84 Kcal
		% Daily Value*
Total Fat	2.54g	4%
Cholesterol	6.85mg	2%
Sodium	869.08mg	36%
Potassium	887.42mg	19%
Total Carbs	26.83g	9%
Sugars	1.68g	7%
Dietary Fiber	4.9g	20%
Protein	3.86g	8%
Vitamin C	46.2mg	77%
Vitamin A	0.6mg	19%
Iron	2.1mg	11%
Calcium	97.7mg	10%

Amount Per 100 g
Calories	29.16 Kcal (122 kJ)
Calories from fat	4.5 Kcal
		% Daily Value*
Total Fat	0.5g	4%
Cholesterol	1.35mg	2%
Sodium	171.12mg	36%
Potassium	174.73mg	19%
Total Carbs	5.28g	9%
Sugars	0.33g	7%
Dietary Fiber	0.96g	20%
Protein	0.76g	8%
Vitamin C	9.1mg	77%
Vitamin A	0.1mg	19%
Iron	0.4mg	11%
Calcium	19.2mg	10%

* 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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