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Creamy Butternut Squash Soup

Source of Recipe

St. Louis Post-Dispatch, January 4, 1999


Recipe Introduction

Recipe from Jean-Georges: Cooking at Home with a Four-Star Chef

List of Ingredients

2 pounds butternut squash, peeled and cut into 1-inch pieces
4 cups chicken stock, or vegetable broth
1 1/4 cups sour cream, creme fraiche or heavy cream
2 tablespoons butter
Salt, to taste
Freshly ground black pepper, to taste
1/4 teaspoon cayenne pepper, to taste
1 tablespoon granulated sugar, optional , About
Sauteed or grilled shrimp or mushrooms, optional
Chives



Recipe

Combine squash and stock in a saucepan; bring to a boil over high heat. Reduce the heat to medium and simmer for about 20 minutes or until the squash is very tender.

Let cool a bit for safety's sake, then puree the mixture in a blender. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days.)

Return the puree to the saucepan and turn the heat to medium-low. Stir in the sour cream, butter, salt, black pepper and red pepper. Cook, stirring, until heated through (do not boil). Taste; add sugar and more seasoning, if necessary. Keep warm over low heat.

Serve the soup with a few cooked shrimp or mushrooms if you like, and the chives. Yield: 4 servings.