Getting squashed

Note: This recipe is part of a series of classic Acquired Tastes from the C-VILLE archives. This one first ran in 2003.

Sure, it would be fun to be jet off to Munich, but it’s a heck of a lot easier to hop in your car and jet up Route 29 to the Bavarian Chef in Madison. There you can eat your fill of German cuisine, wash it down with a stein of your favorite golden beverage, admire the alpine murals and pretend you’ve traveled to the Old Country. Owner and chef Jerome Thalwitz shared a seasonal soup recipe for readers to create in their own kitchens. (Dirndl and lederhosen optional.)
Bavarian Chef’s Butternut Squash Soup

1/4 lb. butter
1 onion, diced
1 carrot, peeled and diced
2 celery stalks, diced
2 cloves garlic, diced
1 butternut squash, peeled and diced
1 qt. chicken stock
1 Tbs. salt
1 tsp. white pepper
1 tsp. cayenne pepper
1 tsp. curry powder
2 bay leaves
1 Tbs. thyme leaves
1/2 cup parsley
1/2 cup cornstarch
1 cup water
1 qt. heavy cream
Sauté onion, carrot, celery and garlic in butter until onion is translucent. Add squash. Cover with chicken stock. Season with salt, white pepper, cayenne pepper, curry powder, bay leaves, thyme and parsley. Boil until squash is tender. Mix cornstarch with water and add to soup. Bring soup back to a boil. Add heavy cream. Blend in blender until smooth.

1/4 cup melted butter
1 cup pecans
2 Tbs. sugar
cayenne pepper
sliced scallions
Mix melted butter, pecans, sugar, salt and cayenne pepper together and toast in 500° oven until lightly browned. To serve, sprinkle scallions over soup. Top with toasted pecan garnish. (The bed of scallions will keep your pecans from sinking!) Yields 10 servings.

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