November Soup

Name: November Soup
Cuisine: United States
Ingredients: 1 teaspoon fresh (or ½ teaspoon dried) thyme, chopped; 1 teaspoon fresh (or ½ teaspoon dried) thyme, chopped; 8 small acorn squash (for presentation); 1 cup heavy cream; Crème fraîche; 3 tablespoons finely diced candied ginger; 3 tablespoons finely chopped toasted hazelnuts; 1 red bell pepper, diced; 2 jalapeno peppers, seeded and diced; 1 butternut squash, peeled and cubed; 3 zucchini, diced; 5½ cups good rich Chicken or Turkey stock; 5½ cups good rich Chicken or Turkey stock; Salt and freshly ground pepper; Salt and freshly ground pepper; 2 carrots, peeled and diced; 3 large leeks, white part only, diced; 3 large leeks, white part only, diced; 3 cloves garlic, chopped; 1 medium perfection squash or 2 acorn squash, peeled and diced; 1 medium perfection squash or 2 acorn squash, peeled and diced; 3 tablespoons virgin olive oil; 3 celery stalks, diced; 1 medium yellow onion, diced

Preparation info

Serves
12

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

L’Avenue is one of the most innovative new restaurants in San Francisco. This is L’Avenue’s Chef Nancy Oakes’s version of harvest vegetable soup. It is loaded with flavor and texture, and it has a surprising flash of peppery heat on the palate.

Ingredients

1 medium yellow onion, diced
3 cloves garlic, chopped
3 large leeks, wh

Americas
United States
San Francisco
Soup
Dinner
Gluten-free
November

Method

In a large skillet, sauté the onion, garlic, leeks, carrots, and celery in the olive oil until soft. Add all the squash, zucchini, and the peppers. Sauté until blended with the other ingredients. Season to taste and add the chicken stock. Simmer over medium heat until the squash is soft, about 10 minutes.
Purée the soup with a blender, food mill, or fo