Butternut Squash Soup - Randy Evans
Yield: 8-12 servings
- 2 medium butternut squash (about 4 1/2 pounds)
- Nonstick vegetable oil spray
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 3 tablespoons olive oil
- 1/4 cup Bourbon
- 7 cups vegetable stock or water
- 1/2 teaspoon ginger powder
- 1 tablespoon olive oil
- 1 canning pear, diced
- 1/2 cup diced 1015 onion
- 1/4 cup golden raisins
- Salt, pepper, cider vinegar, and honey to taste
- 1 package goat cheese
Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until tender. Set aside to cool. When the squash has cooled, scoop the meat from the skin.
While the squash is baking, cook the pear, 1015 onion and raisins in the oil in a saucepan, over medium heat, for 15 minutes or until the pear and onion are tender. Add seasonings and reserve. (Optionally you can smoke the relish.)
Meanwhile, cook the onion and celery in the oil in a saucepan, over medium heat, for 5 minutes or until the onion is softened, add the Bourbon, squash pulp and the stock and simmer the mixture for 10 minutes, covered. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Adjust desired consistency with water; add salt, pepper, and honey to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot.
Garnish each portion with pear relish and a warm slice of goat cheese.