Cream of Winter Squash Soup

[dcseain]

by fr_defenestrato and me:

1 Large Butternut Squash, coarsely chopped and peeled
1 Medium Hubbard Squash, coarsely chopped and peeled
1 Large shallot, minced
1 Small ripe bell pepper,minced; we used orange because that was what was on hand
3 Cloves garlic
1 Parsnip, coarsely grated
1 Turnip, coarsely grated
3 Bay leaves
Tarragon
Marjoram
Thyme
Nutmeg
Salt
Butter -- we used cultured
Whole Wheat Flour
0.5 Litre of heavy cream
1 Litre of Vegetable stock
5 Cups Whole Milk

Chunk the squash, pile in a large bowl with water and microwave for 15 minutes, stir, microwave for 20 minutes, stir, microwave for 10 minutes, stir, continuing until cooked through and able to be mashed with a potato masher.

Meanwhile, put the turnip, pepper, shallot, and garlic, 4 ounces of butter, and a few tablespoons of salt in a pot, and stir over high heat until all is cooked through. Add 4 tablespoons dried Tarragon, 2 Tablespoons dried Marjoram, a healthy dash of Thyme, and the bay leaves. Stir until well-incorporated.

Add 4 ounces of whole wheat flour, and stir until flour is cooked.

Add the Vegetable stock about a quarter at a time, stirring after each until incorporated. Keep on a low flame, stirring occasionally until the squash is cooked.

Mash the squash, and stir it in. Once fully incorporated, add the heavy cream, stir until incorporated, and finally the milk, stirring until incorporated. A a healthy grating of Nutmeg and stir.

Serve, garnished with a grating of Nutmeg.




NOTES:

Normally, we would have roasted the squash, scraping it from its skins, but an oven was not available.

I think some Cardamom would be good in this at the stage you're adding the herbs.