This is what I made (sans pears on top) and I used dried chestnuts. Squash and Chestnut Soup with Caramelized Pears SERVES 6 TO 8 Ingredients Soup 1 cinnamon stick 1 whole nutmeg, halved 1 stalk lemongrass, chopped (I used lemon peel cause no lemongrass) 2 cardamom pods 1 one-inch piece of fresh ginger, peeled and chopped 2 dried chipotle chilis 2 large leek, white and pale green parts, rinsed and finely chopped 1 large butternut squash, peeled and cut into 1-inch cubes 2 cup drained canned or jarred chestnuts, chopped 2 tablespoons chopped fresh sage 8 cups water Balsamic-caramelized pears 1 tablespoon grapeseed or safflower oil 2 ripe pears, peeled, cored, and diced 1 tablespoon pure maple syrup 1 teaspoon ground cinnamon 1 teaspoon balsamic vinegar 2-3 tablespoons pure maple syrup Sea salt and freshly ground pepper to taste Directions 1. Put the cinnamon stick, nutmeg, lemongrass, cardamom pods, ginger, and chipotle peppers in a square of cheesecloth. Knot the square securely or tie it with string, and set aside. 2. Heat a little water in a soup pot over medium/high heat. Add the leeks and sauté until softened, about 10 minutes. Add the squash, chestnuts, sage, cheesecloth pouch, and water. The water should cover the squash by about 2 inches. Bring to a boil, decrease the heat, cover, and simmer until the squash is tender and falls apart, 30-45 minutes. Remove from the heat and let cool. 3. To make the caramelized pears, heat the oil in a large sauté pan over high heat. Add the pears and sauté for 5 minutes. Decrease the heat to medium and stir in 1 tablespoon of maple syrup and the cinnamon, vinegar, and salt and pepper to taste. Continue to cook for 10-15 minutes, until the pears are soft and the liquid becomes syrupy and coats the pears. Set aside to cool. 4. To finish the soup, remove the cheesecloth pouch and discard. Add the remaining maple syrup and salt to taste. Transfer the soup to a blender and process until smooth, or process the soup in the pot with an immersion blender. If the soup seems too thick, add a bit more water. 5. To serve, gently reheat the soup, taste, and adjust the seasonings as necessary. Ladle into soup bowls, garnish with the caramelized pears, and serve warm.
Posted on: Mon, 18 Nov 2013 00:14:43 +0000
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