Beethoven once said, "Only the pure in heart can make a good soup."
One presumably also needs a good recipe. Enter: local chef Lisa K. Nakamura to the rescue with her recipe for a creamy butternut squash soup.
Made with goat cheese and fresh ginger, Nakamura says the comforting soup can be made ahead.
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Butternut Squash Soup with Goat Cheese and Fresh Ginger
Serves 8
INGREDIENTS
1 large butternut squash
1 inch piece fresh ginger
8 ounces goat cheese
1 quart or so cold water
1 cup heavy cream
Salt and pepper to taste
DIRECTIONS
Peel the butternut squash. Remove the seeds. Cut them squash into two-inch chunks. Peel the ginger and slice thinly. Place both in a soup pot. Cover with the water. The water should cover the pieces of squash by about two inches. Add about a tablespoon of salt and about ½ tablespoon ground black pepper. Add the goat cheese.
Bring the mixture up to a boil, and then reduce the heat. Let it simmer until the squash is very tender.
Add the cream, and bring the mixture up to the boil once again.
Let the mixture cool to room temperature.
Blend the mixture until very smooth. Be careful when blending hot liquids. They expand rapidly. Make sure to start the blender on the lowest speed. Hold down and cover the lid with a dry towel.
Taste the soup. If it needs more salt and pepper, add it.
I serve this soup with a dollop of freshly whipped cream.
For a seasonal flair, add a touch of Douglas fir vodka to the cream before whipping it. It will add a piney/lemony touch.
This soup holds covered in the refrigerator for up to a week, and in the freezer for three months. If you are entertaining, this is perfect for making ahead.
Recipe courtesy of Lisa K. Nakamura/ All Rights Reserved