Recipes for the Web

Barrington Software Incorporated

Buttercup Squash & Leek Soup with Herb Butter

Yields 12 cups.

For the herb butter:

1 shallot, finely chopped (about 2 Tbs.)

1/2 cup dry sherry

1/2 lb. (16 Tbs.) unsalted butter, at room temperature

2 Tbs. chopped fresh chives

1 tsp. salt

1/2 tsp. white pepper

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 Tbs. salt

1 Tbs. white pepper

Chopped fresh chives for garnish

Up to two 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 Tbs., about 8

min. 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 8x6 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; freeze the remainder separately for the turkey.

Make the soup -- Put the leeks in a heavy-based nonaluminum, 8-qt. 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 min. Let cool 15 min. 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 serving:

Defrost 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.

From FineCooking

www.cooken.com

www.barringtonsoftware.com