DEAR SOS: My daughter and I had lunch at the food court on the seventh floor at Marshall Field's in Chicago. We had the most delicious butternut squash soup ever! We would love to get the recipe.
DEAR CATHI: Did you take the architectural boat tour along the Chicago River? My kind of town, Chicago is. My kind of people; Marshall Field's was nice enough to respond. Here's your recipe.
Butternut Squash Soup
Active Work Time: 45 minutes * Total Preparation Time: 1 1/2 hours
\o7 The soup may be topped with cubed ham and apple. To roast a head of garlic, cut off the top inch of the head, exposing the cloves. Set it on a piece of foil, drizzle it with a little olive oil and salt lightly. Roast at 400 degrees until very tender, about 45 minutes. When cool enough to handle, squeeze the garlic from the papery skin.
3/4 cup minced onion
5 tablespoons minced garlic
4 teaspoons olive oil
2 carrots, diced
3 cups peeled, seeded and chopped butternut squash
8 cups chicken stock
2 teaspoons chopped ginger root
1/4 cup whipping cream
4 teaspoons roasted garlic
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
4 teaspoons maple syrup
Cook the onion and garlic in the oil over medium heat until softened, about 5 minutes. Add the carrots and squash, and cook until softened, about 10 minutes.
Add the chicken stock and simmer until the squash is very tender, about 25 to 30 minutes. Add the ginger and roasted garlic.
Puree the soup in batches in a blender, adding the cream slowly to each batch. Be careful pureeing the hot soup. Return the soup to the pot and add the salt and pepper. Stir in the syrup.
4 to 6 servings. Each of 6 servings: 191 calories; 1,649 mg sodium; 14 mg cholesterol; 9 grams fat; 3 grams saturated fat; 21 grams carbohydrates; 9 grams protein; 1.22 grams fiber.
Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012, or e-mail to firstname.lastname@example.org.
Towel and bowl from Bristol Kitchens, South Pasadena.