Two sisters chronicling the things that inspire and bond them from their urban and rural lives.
Saturday, November 12, 2011
There's a crispness in the air and what better way to cozy up to the new colder weather than with a hot bowl of soup. Here's one I adapted from an old Williams Sonoma Thanksgiving cookbook:
Butternut Squash Chowder
1 yellow onion, diced
1 tsp. chopped fresh sage, plus small sage leaves for garnish
3 tsp. kosher salt, plus more, to taste
1/2 tsp. freshly ground pepper, plus more, to taste
2 russet potatoes, cut into 1/2-inch cubes
1/4 cup white wine
3 cups vegetable broth
32 oz. pureed butternut squash
1/2 cup skim milk
In a large Dutch oven over medium heat, cook the onion, chopped sage, salt and pepper, stirring occasionally, just until the onions are soft, 5 to 6 minutes. Stir in the potatoes, cover and cook, stirring occasionally, for 3 minutes.
Add the wine and simmer, stirring to scrape up the browned bits, for 1 to 2 minutes. Add the broth and bring just to a boil. Reduce the heat to low and gently simmer until the potatoes are tender, about 12 minutes.
Add the butternut squash puree and simmer for 5 minutes. Stir in the milk and adjust the seasonings with salt and pepper.
Ladle the chowder into warmed bowls and garnish with sage leaves. Serve immediately. Serves 6 to 8.