Filed under: Lunch, Dinner, Vegetables, Recipes, How To, Real Kitchens
I mentioned before that I spent Thankgiving day out in the Philly burbs with my friend Roz and her family. Every year, Roz is assigned the job of making a roasted squash soup for the meal. I watched her as she made it this year and learned a few really terrific tricks. I am not a newcomer to blended squash soups, they are actually one of my favorites, but she introduced me to a two techniques in particular that have made me rethink my approach.
The first was that she cooked the onions in a bit of butter for the better part of an hour over extremely low heat. She didn’t really even caramelize them so much as melt them into a rich, sweet, nutty jam. When they were translucent and nearly dissolving, she added the roasted squash and veggie stock. She cooked it all until tender and the squash mashed down with the flat side of a spoon. That takes us to her second trick, the double blend.
I will be the first to admit that when it comes to blended soups, I get a bit lazy. I like to use my immersion blender because it means that I don’t have to pull out my blender or food processor and clean that too. However, having now tasted soup that was passed through a blender twice, I think I’m going to change my ways. What she does is put the pot on one side of the blender and a large bowl on the other. She works the soup through the blender in batches until it is all pureed and in the bowl. Then she washes out the pot so that there aren’t any lumpy bits left and purees the soup again in batches, until it is all back in the pot on the other side once more. It was some darn good soup. I think I know what I’ll be doing with the pumpkin and acorn squash that are currently on my kitchen counter!
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