Tuesday, January 31, 2012
Larry’s Butternut Squash and Sweet Potato Soup with Sage and Goat Cheese
butternut squash soup, as the first course for my welcome dinner for the amazing Larry Massie, who came with his daughter, my niece Autumn, to spend the weekend with us.
3 Tbs. of unsalted butter
6 leaks coarsely chopped (the white part and some of the tender green)
3 pounds of butternut squash peeled and diced
1 pound of sweet potato peeled and diced
2 quarts of water
2 sage sprigs
Coarse sea salt
Freshly ground white pepper
5 oz. (150 grs) of goat cheese
In a stock pan over medium heat, melt the butter and sauté the leaks until they are soft, about 6-7 minutes. Add the butternut squash and the sweet potato and cook, stirring, 5 more minutes. Add the water and cook for 25 minutes, until the squash and sweet potatoes are soft. Turn off the heat. With an immerse blender, blend all the ingredients until creamy. Turn off the blender. Add the sage and simmer, covered, for 20 minutes. Season with salt and pepper. Discard the sage. With your hands, make goat cheese pearls. Garnish with the cheese and fresh sage sprigs.