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Spiced Butternut Squash Soup Pure Flavor Kurt Beecher Dammeier (founder of Beecher's Handmade Cheese, Seattle) Yield: 10 cups, 6 to 8 servings 5 Tbsp. unsalted butter 2 Tbsp. neutral-flavored cooking oil, such as canola or soybean 1 large yellow onion, diced 1 tsp. ground cumin 1 tsp. ground coriander 1¾ pounds butternut squash (1 large squash), peeled, seeded, and sliced 1½ pounds yams, peeled and sliced 2½ tsp. kosher salt, or more to taste Pinch of cayenne powder ¼ tsp. nutmeg ¼ tsp. freshly ground black pepper, or more to taste ¾ cup sliced almonds 2 Tbsp. thinly sliced fresh sage In a heavy-bottomed 8-quart stockpot, heat 1 tablespoon of the butter and the oil over medium-high heat. Add the onion and cook, stirring frequently, until soft but not browned, about 4 minutes. Stir in the cumin and coriander and cook for 1 minute. Add the butternut squash, yams, 8 cups water, and salt. Simmer for 35 to 40 minutes, or until the vegetables are very soft. Using an immersion blender, puree the soup until smooth. Alternatively, pour the mixture into a food processor or blender and return it to the pot after processing. Stir in the cayenne pepper, nutmeg, or black pepper as needed. For the topping, melt the remaining 4 tablespoons butter in a small skillet over medium heat. Add the almonds and sauté until light golden brown, stirring frequently. Add the sage and continue to stir for 1 minute, or until the almonds are golden brown and the sage is fragrant. Remove the topping to a bowl to cool. To serve, garnish each bowl of soup with 1½ tablespoons of the topping. Note: the soup will keep, covered, in the refrigerator for up to 5 days or in the freezer for up to 6 months. Gently reheat over low heat, stirring frequently to avoid burning. |
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