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Published November 04, 2009, 12:00 AM

ONLINE EXTRA: Butternut Squash Velvet

By: Herald Staff Report,

Butternut Squash Velvet

1 butternut squash, about 1½ pounds, peeled, seeded, and cut into 2-inch pieces

¾ cup peeled and diced (1 inch) onion

1 cup sliced leek, including some of the lighter green inner leaves

3 tablespoons extra-virgin olive oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2½ cups new Manischewitz All-Natural Chicken Broth


¼ cup crushed pistachio nuts

A few sprigs of chervil or dill

Put the squash, onion, leek, olive oil, salt, pepper and All-Natural Manischewitz Chicken Broth in a large saucepan.

Bring to a boil, cover partially, reduce the heat to low, and boil gently for 20 minutes.

Emulsify with an immersion blender until smooth. (You can use a regular blender or a food processor, but an immersion blender is more convenient.) The yield should be about 4 cups. The recipe can be prepared to this point a day ahead, covered, and refrigerated. It also freezes well.

At serving time, bring the soup to a boil. Serve garnished with a sprinkling of crushed pis-tachios and a sprig of fresh chervil or dill.

Yield: Serves 4.