This delightful and interesting soup is the signature soup at the Troppo restaurant in Lansing, MI. Executive chef, Jason Keusch, says, "This squash soup is a favorite of patrons, especially the ladies. It's like a dessert before dinner. It's sweet but spicy, because of the cayenne pepper."
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Troppo's Squash Bomb Soup
Ingredients:
2 medium-size butternut squash
1/2 to 1 cup Myers Dark Rum
1 1/2 cups heavy cream
Salt and pepper to taste
Red (cayenne pepper) to taste
1/2 to 1 cup Myers Dark Rum
1 1/2 cups heavy cream
Salt and pepper to taste
Red (cayenne pepper) to taste
Preparation:
Preheat oven to 350 degrees F.
Cut the two butternut squash in half lengthwise; remove seed and pulp. Wrap butternut squash in aluminum foil and bake in oven approximately 45 minutes or until soft; remove from oven and set aside.In a small saucepan over medium heat, add Myers Dark Rum; let simmer until reduced by half. Reduce heat to low and add cream; heat just until warm and remove from heat.
In a food processor or blender, add warm squash and the warm cream. Puree until smooth. Adjust viscosity with additional heavy cream or water to achieve the thickness you want (the soup should coat the back of a spoon). Add salt and pepper to taste. Add a very small pinch of cayenne pepper to achieve just a little burn in the back of your throat.
Serve with garnish of your choice (see below):
Prosciutto Strips
Banana Slices
Goat Cheese
Roasted Apples Slices
Makes 4 to 6 servings.
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