12/15/07 - Here's the perfect starter to serve this holiday season... Marc Blackwell's Butternut Squash Soup recently featured on CA Living: For Six Servings Gather: Three large Butternut Squash 1/2 Pint roasted or boiled chestnuts 3 cups organic chicken stock (can be made with vegetable stock and you can add more or less to achieve desired consistency.) Revised 12/26/07 2 cups water 4 Tablespoons sweet salted organic butter 1/4 cup cold pressed olive oil 4 tablespoons chopped fresh lemon-thyme 1 tablespoon sea salt; 1 tablespoon fresh ground pepper 6 tablespoons maple syrup
Preheat oven to 375 Cut butternut squash in half lengthwise, remove seeds and place on well oiled cookie sheet face down. Bake in oven for 45 minutes. Cut into pieces and puree in food processor, place in large pot. Puree chestnuts in food processor, add to squash Add olive oil, *chicken stock, water, and salt to pot, bring to a boil and then simmer for 15 minutes Stir in thyme and butter, cut the heat, cover and let sit for 30 minutes, stirring occasionally. Place in individual bowls adding maple syrup (one tablespoon per serving) and ground pepper on top. Float thyme sprig on top of each bowl. This recipe can be made ahead and is best served slightly warm ...ENJOY!!! *Cooking TIP: The squash has a high starch factor similar to that of a potato, so the smoothness of your soup will depend on the right balance of broth/water to squash. Depending on the size of the squash you select - you will want to add more liquid to thin out your squash puree or else it’ll taste like you’re eating mashed potatoes. You can thin your soup by adding more broth or, for an even creamier texture, some crème fraiche or heavy cream." For more great recipes visit CA Living Recipes For information on Marc Blackwell visit www.MarcBlackwell.com For a great selection of wines to serve at your next event visit RosemountEstastes.com Aprilanne may be contacted at info@insidelooktv.com
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