Butternut Squash Soup with Roasted Vegetables Serves 6
1/2 lb. (250g) parsnips, peeled and cut into 1/4-inch (6mm) dice
1/2 lb. (250g) turnips, peeled and cut into 1/4-inch (6mm) dice
1/2 lb. (250g) carrots, peeled and cut into 1/4-inch (6mm) dice
3 Tbs. olive oil
Salt and freshly ground pepper, to taste
1 yellow onion, minced
2 garlic cloves, minced
1 tsp. finely chopped fresh thyme
1 jar (2 lb./907g) butternut squash puree*
1 2/3 cups (400ml) chicken broth
1/4 cup (60ml) heavy cream
Chopped fresh flat-leaf parsley for garnish
Preheat an oven to 450°F (230°C).
In a large bowl, stir together the parsnips, turnips, carrots and 2 Tbs.
of the olive oil. Season with salt and pepper. Transfer the vegetables to
a baking dish and roast, stirring occasionally, until tender and lightly
caramelized, about 30 minutes.
Divide the vegetables among 6 soup bowls.
Meanwhile, in a small Dutch oven over medium heat, warm the remaining
1 Tbs. olive oil. Add the onion and sauté until soft and translucent, about
7 minutes. Stir in the garlic and thyme and cook for 30 seconds. Add the
butternut squash puree and broth, and season with salt and pepper.
Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
Remove the pot from the heat.
Using an immersion blender, puree the
soup until smooth. Stir in the cream, then ladle the soup into the bowls.
Garnish with parsley and serve immediately.
Featured in this segment:
Breville Cordless Immersion Blender - $99.95
Make velvety-smooth sauces and soups right on the stovetop with this easy-to-maneuver cordless blender. With no awkward cord to restrict movement, the rechargeable two-speed machine brings its versatile power wherever you need it at the touch of a button. Use it with the included durable plastic blending container to whip up mayonnaise, aioli and creamy sauces, or put it to work pureeing an entire potful of soup on the countertop or stovetop. The smoothie/whisk attachment mixes batters, beats eggs or blends milk shakes. Attachments are dishwasher safe.
Organic Butternut Squash Puree - $10.50
The pure, sweet flavor of butternut squash has enriched autumn menus for generations. Entirely organic, our puree starts with Pacific Northwest squashes harvested at the peak of ripeness and carefully cooked to preserve their natural flavor. Their orange-yellow flesh is then blended with a variety of organic ingredients - California sage, brown sugar, nutmeg and cinnamon - and balanced with a classic mirepoix, the trio of onion, carrots and celery from classic French cuisine. The result is a flavorful, ready-to-use puree that can be savored in countless dishes, from soup to risotto to ravioli. 2 lb. A Williams-Sonoma exclusive.
Veggie Chop and measure tool - $29.95
With a quick press of their hinged frame, these tools slice and dice vegetables into a compartment underneath. Use the mini size for small vegetables like garlic and shallots; the large size for soft and hard produce like strawberries, mushrooms, onions and mangoes. Both are made of sturdy plastic with super sharp stainless-steel cutting grids. The large chopper features two interchangeable surfaces with configurations for slicing and cutting three sizes of dice. Marked with units of measure, its clear-plastic compartment neatly catches diced pieces, containing their odors. A reusable cleaning comb is included. Our special set includes one of each. Dishwasher safe. Mini, 6 1/2" x 2" x 1" high. Full-size, 10 1/2" x 4 1/2" x 2 1/2" high. A Williams-Sonoma exclusive
Each month, Williams Sonoma schedules free demonstrations of a variety of simple cooking techniques, as diverse as the basics of omelet making to tips for holiday entertaining. Contact your local store for details. Website: http://www.williams-sonoma.com
Below are the free classes at the Williams-Sonoma at Stonestown Galleria location.
SHARPEN KITCHEN & COOKING SKILLS WITH FREE FALL CLASSES AT WILLIAMS-SONOMA AT STONESTOWN GALLERIA
WHAT: The fall season brings an entirely new lineup of FREE technique classes at Williams-Sonoma at Stonestown Galleria. Try out new flavors and enticing dishes while discovering innovative entertaining ideas that can turn any meal into an event. Classes include demonstrations, tips as well as printed recipes to take home.
WHEN: Sundays throughout October from 10:00 AM - 11:00 AM
• October 5: Knife Skills - Ready, set, cut! Hone your knife skills plus discover some creative options for chopping in minutes, slicing consistently and even making some fancy cuts. This class will cover basic knife skills plus alternative tools to get restaurant-worthy results.
• October 12: Cookies & More - Learn the secrets to successful cookie making and decorating. We'll guide you through a basic sugar cookie dough recipe and the technique behind rolling, cutting and baking to ensure you have beautiful cookies ready for decorating. You'll also learn essential cookie decorating tips---just in time for Halloween.
• October 19: Roasting - Learn the essentials for roasting; how to prepare your foods and the best practices for getting the right results. We'll teach you how to make a classic Roasted Chicken and different ways to incorporate flavors, as well as how to roast vegetables th at are perfectly caramelized each time.
• October 26: Fall Soups - Make the most of the fall harvest by learning to cook our favorite fall soups. We'll teach you how to make elegant purees to start the meal as well as heartier chowders to enjoy as the main course.
Customers can sign up for the FREE classes in the store by calling (415) 242-1473. There is limited class space avai lable.
WHERE: Williams-Sonoma at Stonestown Galleria (Located at the 19th Ave. main entrance)
About Annette Flores, Test Kitchen Manager for Williams-Sonoma
Annette comes from Chez Panisse Restaurant and is responsible for running our test kitchen where we develop recipes, test products and technique for our stores. She has also done quite a few training videos for the brand.
Williams-Sonoma is the destination for your cooking and entertaining needs. Founded over 50 years ago by Chuck Williams in Sonoma, CA, Williams-Sonoma carries the highest quality, best designed cookware and tabletop, most of it exclusive and/or hand-made and sourced from artisans around the world. The flagship and headquarters are here in San Francisco.
