8:00 AM AKST, November 18, 2012
This week's Culinary SOS request comes from Lynn Whitehouse in San Diego:
"On our anniversary we had dinner at Flavor del Mar in San Diego County. I had an amazing butternut squash soup. I asked our waiter what the spices were. He said the chef did not give out information and recipes. I am wondering whether you can get me the recipe. I have tried various ones and cannot duplicate the flavors. My mouth waters just thinking about the soup."
A perfect fall dish, roasted butternut squash is combined with onion and garlic and finished with rich cream in this soup, a touch of fragrant nutmeg and cinnamon rounding out the flavors.
Thanks, Lynn! You can find the recipe below.
Flavor del Mar's butternut squash soup
Total time: 1 hour, 20 minutes, plus roasting time for the squash
Servings: 8 to 10
Note: Adapted from Flavor del Mar in Del Mar.
5 pounds butternut squash (about 2 medium)
2 tablespoons oil
Salt and pepper
3/4 pound onions (1 large or 2 medium onions), coarsely chopped
4 cloves garlic
4 1/4 cups milk
2 tablespoons sugar
1/4 cup (½ stick) plus 2 tablespoons butter
2 cups chicken broth
3/8 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 cup heavy cream
1. Heat the oven to 400 degrees. Halve the squash lengthwise, scooping out and discarding the seeds. Place the squash on a large cookie sheet, brushing the top of each half with the oil. Sprinkle one-half teaspoon each salt and pepper over the halves. Roast the halves until golden-brown and a knife easily pierces the flesh, 45 minutes to an hour, depending on the thickness of the squash. Remove and set aside until cool enough to handle, then scoop out the roasted flesh, discarding the shells.
2. In a 4-quart pot, combine the roasted butternut squash flesh with the onion, garlic, milk, sugar, butter, broth, nutmeg and cinnamon. Season with one-half teaspoon salt and one-fourth teaspoon pepper, or to taste. Bring the mixture to a gentle simmer, stirring occasionally, and cook for about 45 minutes to marry the flavors.
3. Blend the soup, in batches if necessary, then strain into a clean pot. Stir in the cream and heat until the soup is warmed. Taste and adjust the seasoning if desired. This makes about 2½ quarts soup, which will keep, covered and refrigerated, up to five days.