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- BUTTERNUT SQUASH SOUP
- Cut into a just –picked winter squash for the first time, and you'll be surprised by the weeping moisture on the surface of its flesh. The Spanish have a word for this moisture: "rocío". Its the same word used to describe morning dew and the virginal freshness of girls at the age of their First Communion.There's no substitute for the natural sweetness of a fresh, spot-on ripe butternut squash that has been picked before it's allowed to grow to State Fair proportions. The ideal butternut squash has a bright color (a pale color is a sign that the squash has grown in the shade of the plants leaves and will not have much taste) and a firm texture. It has a well-rounded flavor, a surprisingly low starch content and a subtle spiciness that's enhanced with a few touches of fresh ginger, cinnamon and cayenne pepper. Many recipes for Butternut Squash Soup call for the addition of sweetness and an aggressive potpourri of spices to compensate for the one-dimensional flavor of less than perfect squash. Sweetness is usually introduced in the form of brown sugar or honey, or fruit such as apples or pears. What we think of as pumpkin pie spices-cinnamon, nutmeg, cloves, powdered ginger, and allspice-give most butternut soups that heavy, dead-of-winter mouth feel. Make this recipe with the freshest squash you can find. As in all recipes, the better the ingredients, the less you have work to make them taste good. Note: Fresh winter squash is less fibrous than old squash and doesn't need to be pureed t for a long time and passed through a fine strainer to give it an agreeable texture.
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