BUTTERNUT SQUASH SOUP WITH SHERRY
1 - 2 pound squash, peeled, seeded and cubed
1 quart milk
1/8 teaspoon nutmeg
1 tablespoon sugar
4 slices bread, crusts trimmed and lightly toasted
1/2 cup whipping cream
1/2 cup sherry
kosher salt and white pepper to taste
Garnish: parsley butter
1 stick unsalted butter at room temperature
1/4 cup Italian parsley leaves, coarsely chopped
To prepare the squash. Trim both ends and halve across the middle. Place cut end on a cutting board and cut off the hard peel with vertical strokes, or use a vegetable peeler. Cut the peeled upper halve into cubes. Cut the lower part in half lengthwise, scrape out the seeds, and chop.
Combine the squash, milk, nutmeg and sugar in a heavy saucepan. Bring to a simmer (it boils over quite quickly, so watch it carefully), partially cover, and cook slowly for 20 minutes, or until the squash pieces, mash easily along the side of the pan.
Tear the bread into pieces into the soup and simmer another 5 minutes. Puree the soup.
Stir in the cream and sherry. Season the soup with pepper and more salt if needed.
Garnish: Blend the soft butter and parsley together in a blender or food processor. Serve in a soft form or chilled.
Yield: 8 servings
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