Lunchbreak: Lawry’s butternut squash soup

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Lawry’s The Prime Rib
100 E. Ontario

Butternut Squash Soup

1 1/2 Spanish Onions, large dice
2 garlic cloves, whole
3 butternut squash, large chunks
1 1/2 celery stalks, cut
1 1/2 carrots, organic, cut
1 bay leaf, fresh
3 thyme sprigs, fresh
3 tarragon sprigs, fresh
3 parsley sprigs, fresh
1/2 cup white wine
1 qt heavy cream
3/4 gal. water
4 oz. fresh sour dough bread, diced
1/2 Tbs aged sherry vinegar
1 1/2 Tbs olive oil, good quality
1/2 ginger knob, peeled and sliced thin
1/2 Tbs curry powder

Bundle together bay leaves, thyme, parsley and tarragon in butcher twine. Sauté onion in 1 Tbs olive oil, until translucent, then add garlic and ginger. Add carrots, squash and celery and cook for approximately 5 minutes, until softened. Add curry powder and white wine, and cook until reduced. Add water, and cook approximately 30 minutes, until slightly reduced. Add heavy cream, allow to cook until butternut squash are soft. Remove from heat and add diced bread. Allow to sit overnight, refrigerated. Following day, bring to a boil, remove fresh herb bundle (Bouquet). Puree in Vita Mix or Blender or Robot Coupe to smooth consistency. Strain through a fine mesh strainer. Place back on heat, check thickness (if too thick, add water/ if too thin, allow to reduce more or add cornstarch slurry – small amount of cold water, with cornstarch stirred in to make a paste). Whisk adding in sherry vinegar, 2 Tbs olive oil and salt.

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