Recipe by Damon Lee Fowler, featuring
Salt Table’s Leek, Chive, and Onion Seasoning Blend and Shamrock Dust
The Salt Table’s Leek, Chive, and Onion Seasoning Blend and Shamrock Dust are not only for spring or for beguiling Leprechauns. They’re great with autumn vegetables and in hearty fall and winter soups and stews. Either blend gives this fall favorite a wonderful lift. If you’d like a richer soup, stir in half a cup of heavy cream just before serving.
- 4 tablespoons unsalted butter
- 1 cup finely minced shallots (about 4 medium-to-large)
- 3 pounds butternut squash, peeled, split, seeded, and cut into 1-inch chunks
- 6 cups chicken broth
- 2 tablespoons Salt Table’s Leek, Chive, and Onion Seasoning Blend or Shamrock Dust
- 1 large sprig sage
- Salt Table’s Fine Himalayan Pink Salt (if needed)
- ¼ cup thinly sliced scallions or chives
- ¼-½ cup slivered toasted and lightly salted pecans, optional
HOW TO MAKE:
- Warm the butter and shallot in a large, heavy-bottomed saucepan over medium heat. Sauté until softened, about 3-4 minutes, then add the squash and toss until hot.
- Add the broth, the Seasoning Blend or Shamrock Dust, and sage, and bring to simmer. Adjust the heat and simmer until the squash is very tender, about 20 minutes. Taste and adjust the seasoning with Pink Salt as needed. Let simmer a minute longer, turn off the heat, and let it settle for 5-10 minutes.
- Remove and discard the sage and puree the soup, either with a hand blender or in batches in a regular blender or food processor fitted with the steel blade. It can be made up to three days ahead: cool, cover, and refrigerate until needed.
- To serve, gently reheat the soup over medium low heat, stirring often. If it has been made ahead and has gotten too thick, thin it with water as needed. Taste and adjust the seasoning, simmer 2-3 minutes longer. Ladle it into warm soup bowls and garnish with green onions and toasted pecans.