Recipe by Dan Clapson
Though pumpkin is (arguably) the ‘star’ of the cooler Canadian seasons, here are some great ways you can use other varieties of squash in two soups that are as different as day and night, but equally as fulfilling. Stay warm out there!
1 onion (diced)
3 cloves garlic (chopped)
½ cup dry white wine
1 butternut squash (peeled, ½” cubed, 5 cups approx.)
4 cups chicken broth
2 tsp dried parsley
1 tsp dried oregano
2 cups half and half
½ cup freshly grated parmesan
1 tbsp fresh parsley (loosely chopped)
2 tsp lemon zest
salt and pepper
- Start by cooking the down the onion and garlic in a large pot with some olive oil on medium-high heat until softened, about 5 minutes. Add the white wine, reduce to medium heat and let cook until the liquid has reduced by half, 6-7 minutes. Next, place the chopped squash in the pot and continue to cook, stirring occasionally, for 5 minutes.
- Now, place the next 3 ingredients into the mix. Once the liquid begins to bubble, reduce to low heat and let simmer, uncovered, for 10 minutes or until squash has softened completely. Using an immersion blender or food processor, puree the contents of the pot until smooth. Increase to medium heat and pour in the cream, stirring until well incorporated.
- Once the soup returns to a simmer, add in the parmesan, parsley and lemon zest. Last, but not least, season to taste with salt and pepper. Stir well and continue to cook for 5 minutes. Serve hot with fresh bread for dipping.