BUTTERNUT SQUASH SOUP
MAKES ABOUT 6 CUPS

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Seasoning Mix:

1 tablespoon Chef Paul Prudhomme's Vegetable Magic®
¾ teaspoon Chef Paul Prudhomme's Sweetie Magic®
1/8 teaspoon ground coriander

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One 12-ounce can evaporated skim milk
10 tablespoons nonfat dry milk
3½ cups medium-diced butternut squash (see note)
3 cups de-fatted chicken stock, in all
1½ cups finely diced butternut squash
One to four 1-gram packets artificial sweetener, optional

Combine the seasoning mix ingredients in a small bowl.

Make the "creamy mixture" -- place the evaporated milk and dry milk in a blender or food processor and process until smooth and creamy; set aside.

Place the medium-chopped squash and 2 cups of stock in a blender or food processor and purée as finely as possible to a very thick paste. If the blending process stops because the mixture is too thick, add small amounts of stock as necessary to allow the process to continue. When the mixture is completely puréed, add any remaining stock, along with the seasoning mix, and blend thoroughly.

Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.

Place the puréed squash into the pot and cook, frequently scraping up the brown bits on the bottom of the pot, until the mixture thickens and comes to a full, rolling boil, creating many "volcanoes" that bubble constantly. Add the creamy mixture and the finely diced squash, reduce the heat to low, and stir well. Caution: Dishes using creamy blended mixtures can "break" or curdle easily if they are brought to a full boil. Therefore, bring the liquid just to a gentle boil, and stir immediately. Simmer, stirring frequently, for 8 minutes. Turn off the heat, taste, and if desired, add up to 4 packets of your favorite artificial sweetener.

Note: This is the size you'll need to dice the squash if you use a blender. With a food processor, the pieces don't have to be so small, but if the mixture does not become completely puréed, use a blender.

Copyright © 2003 by Paul Prudhomme