And one of the reasons the soup is so super because it's made in a traditional, Native American style, indigenous to a tribe in Massachusetts. The other reason is because it's delcious! Amy Traverso, who's the Senior Food Editor at Yankee Magazine and the host of Weekends with Yankee on most PBS New England TV stations, came by Tonia's Kitchen to talk about James Beard-award winner Sherri Pockett's recipe for butternut squash soup. Pockett is a member of the Wampanoag tribe and harkens back to her roots for this recipe. At the soup's essence, after bringing it to a boil, you simmer it until the liquid is produced by half. That way the squash's flavor really comes through!
Ingredients
1 small butternut squash, about 2-1/2 pounds
2 tablespoons unsalted butter, divided
1 onion, diced
1 small carrot, diced
1 rib celery, diced
1 garlic clove, minced
4 cups water (or chicken stock)
1 teaspoon kosher or sea salt, plus extra to taste
Freshly ground black pepper
Milk (or water)
12 sage leaves
2 ounces goat cheese, crumbled
In a medium-size pot over medium heat, melt 1 tablespoon butter. Add onion, carrot, and celery and sauté 5 minutes. Add garlic and cook 1 minute more. Add squash, water (or stock), salt, and pepper to taste, and bring to a boil. Simmer until vegetables are soft, 20 to 25 minutes. Pour soup into a blender, no more than halfway. Purée until smooth; set aside in a bowl while you purée the rest of the soup. Clean the pot, add puréed soup, and reheat. Thin with milk (or water) to desired consistency. Season with salt and pepper.
Melt remaining butter in a small frypan. Add sage leaves and cook, swirling the pan, until crispy, and butter has browned but not burned (about 2 minutes). Divide soup among four bowls. Drizzle with browned butter; garnish with goat cheese and sage.
