Acorn Squash And Turnip Soup
|Acorn squash||1 1⁄2 Pound, halved and seeded|
|Unsalted butter||4 1⁄2 Tablespoon|
|Whites of leeks||1 Pound, coarsely chopped (Use White Part Only)|
|Onion||1 Medium, coarsely chopped|
|Carrots||2 Small, grated|
|Garlic||1 Clove (5 gm), chopped|
|Turnips||3⁄4 Pound, peeled and cut into eighths|
|Chicken stock/Canned chicken broth||5 1⁄4 Cup (84 tbs)|
|Freshly ground white pepper||1⁄4 Teaspoon|
|Ground coriander||1⁄8 Teaspoon|
|Creme fraiche/Sour cream||1⁄2 Cup (8 tbs) (For Serving)|
1. Preheat the oven to 375°. Place the squash in a foil-lined baking pan. Rub the exposed areas with 1/2 tablespoon of the butter and bake until fork tender, about 1 hour.
2. Meanwhile, in a large flameproof casserole, melt the remaining 4 tablespoons butter over moderate heat. Add the leeks, onion, carrots and garlic. Sprinkle the sugar over all. Reduce the heat to low, cover and cook until the vegetables are soft, about 20 minutes.
3. Add the turnips, 2 cups of the stock, the salt, white pepper and coriander. Simmer uncovered over moderate heat until the turnips are tender, about 25 minutes.
4. When the squash is cooked, scoop out the flesh and add it to the casserole. Puree the soup, in batches if necessary, in a blender or food processor. Return to the pot and stir in the remaining 3 1/2 cups stock. Heat through. Serve with a dollop of creme fraiche or sour cream.