Lots of squash from the garden? Here’s a delicious way to use some of it up!
- 1 small acorn or butternut squash (or pumpkin or carrots or ….)
- 1 onion, chopped
- 2 tablespoons butter
- a splash (or more) of cognac (optional)
- 2.5 cups of chicken broth & 1/2 cup of orange juice
- 8 tbsp. cream (heavy cream for authentic French, light cream or half ‘n half for a lighter version). Note that if you decide to freeze a portion, omit the cream and then add just before serving or reheating
- 1 tbsp. fresh tarragon (or thyme)
- garnish with a drizzle of cream and a sprig of tarragon
Cut up your squash and onion, and saute lightly in the butter in a large heavy pot. Add the cognac, broth and orange juice, cook for 30 minutes, then purée. Now add the cream plus tarragon. Pour into bowls, add the garnish and the soup is now ready to serve…
A french baguette with butter is a great with this.
Serve with: chilled Chardonnay.
This pureed squash soup is part of a seasonal fall menu from Burgundy, France.