Squash Soup

By the RecipeCafe Archives

Ingredients

• 0.75 cup (170 g) cooked squash, rubbed through a sieve
• 1 quart (960 ml) whole milk
• 1 slice onion
• 2 tablespoons (30 g) unsalted butter
• 3 tablespoons (24 g) all-purpose flour
• 1 teaspoon (6 g) salt
• 1 Few grains black pepper
• 0.5 teaspoon celery salt

Instructions

1. 1. Rub the cooked squash through a fine-mesh sieve or food mill until smooth, then measure out 3/4 cup (170 g). Set aside.
2. 2. Combine the whole milk and onion slice in a heavy saucepan over medium heat. Scald the milk — heating it until small bubbles form around the edges and steam rises freely, approximately 180°F (82°C), about 8-10 minutes — then remove and discard the onion slice.
3. 3. In a separate heavy saucepan over medium-low heat, melt the butter until foaming subsides, about 1-2 minutes. Add the flour and whisk constantly for 1-2 minutes to form a roux — a cooked paste of butter and flour that removes the raw-flour taste — the mixture should smell faintly nutty and turn pale gold.
4. 4. Slowly pour the scalded milk into the roux, whisking continuously to prevent lumps. This gradual addition is a binding technique: adding cold or warm liquid in a thin stream while whisking ensures a smooth, lump-free result.
5. 5. Add the sieved squash, salt, pepper, and celery salt to the milk mixture. Stir to combine thoroughly.
6. 6. Cook over medium-low heat, stirring frequently, for 10-15 minutes, until the soup thickens enough to coat the back of a spoon and a finger drawn across the spoon leaves a clean line. The soup should be steaming throughout and uniform in color with no visible lumps. Do not allow to boil, as prolonged boiling may cause the milk to separate.
7. 7. Taste and adjust seasoning. Serve immediately in warmed bowls.