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October 5: Lunchbreak - Butternut Squash Soup

CookingChicago RestaurantsDining and DrinkingRestaurantsWGN

Markethouse Restaurant
611 N. Fairbanks

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Butternut Squash Soup

4 inch 1/2 hotel pan full of butternut squash, peeled, seeded and diced
8 shallots, sliced
6 green cardamon
1 cinnamon stick
5 cloves
1 Tbs black peppercorn
2 bay leaves
2 large sprigs thyme
1 kafir lime leave
1 1/2 galons vegetable stock
1/4 cup Aji-Mirin
3 lemongrass, sliced
1 inch piece ginger, peeled and sliced

Directions:Sweat shallots in oil (No Color). Add butternut squash, sweat just to soften. Make a sachet with the cardamon, cinnamon, cloves, peppercorns, bay leaves, thyme, and kafir lime leaves. Add sachet, then add the veg stock and simmer until tender. Season soup, add aji-mirin, and puree in blender. Use liquid only to keep consistency, strain through a chinois, check seasoning. Chill and refrigerate.

Cranberry Jam

1 lb cranberries (fresh or frozen)
2 cups orange juice
2 cups granulated sugar
1 pod green cardamon
1 star anise
1 cinnamon stick
pinch of salt
pinch of black pepper

In a pot place all the cranberries except 1 cup in the pot. Add the orange juice, salt, sugar, and pepper to the berries. Turn to medium high heat, tie all spices in cheese cloth so they are easy to pull out later. When all the berries have softened and the sauce is thick, add remaining berries and turn off heat. Remove from pot and take out the sachet with the spices and chill.

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