Soupe au Pistou

January 22, 2012

From Sunset 1998, made after Thanksgiving. 12-14 servings, use a BIG stainless pot.

Cut into 1/2 inch cubes first four (4) items

  1. 1 lb butternut squash
  2. 2 carrots (6 ounces)
  3. 1 red potato (5 oz)
  4. 3 stalks celery
  5. 1 onion (8 oz) chopped
  6. 3 cloves garlic, minced
  7. 14 Cups chicken broth

Boil broth, and above ingredients, for 10 minutes.

  • 1/2 lb zucchini cut into 1/2 inch cubes
  • 1 red pepper cut into 1/2 inch cubes
  • 2 TBs fresh chopped Basil
  • 5 cans (15 oz) Cannellini beans, drained, rinsed.

Add above ingredients to broth, cover, simmer 20 minutes.

  • 1/4 cup pistou (pesto)

Stir pistou into finished soup.

PISTOU

  • 5 cloves garlic
  • 2 1/2 C fresh basil leaves
  • 2/3 C Olive oil
  • 2/3 C grated parmesan cheese

or

  • 2 cloves garlic
  • 2 C fresh basil leaves
  • ½ C oil
  • ¼ C parmesan

Puree above ingredients, add  some to each bowl.

Butternut Squash Soup

January 22, 2012

Modified from BonAppetite/Epicurious, 30 Min cooking time, serves 8.

  • 1/4 cup butter
  • 1 large onion chopped
  • 4 large garlic cloves minced.

Melt butter and saute onion & garlic 10 minutes (do not brown).

  • 3 lbs butternut squash chopped into 1 ” cubes (or mix half buternut and half acorn squash)
  • 1  dark flesh sweet potato or jewel yam – chopped  1″ cubes
  • 1/4 tsp each of fresh Thyme and Sage minced.
  • 5 1/2 -6 cups chicken broth.

Add squash, herbs & broth to sauteed onions, bring to boil, reduce heat to simmer, cook covered for  20 minutes.

  • 1/4 cup whipping cream
  • 2 tsp Sugar

Remove from heat, puree with hand held blender. Add whipping cream & sugar.