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.