butternut squash purée with mussels

vellutata di zucca con cozze

TOTAL TIME: 1 hour, 25 minutes

MAKES: 4 servings

Recipes for butternut squash soup abound, but this one, which includes the sweet, briny flavor of mussels, is a deliciously unexpected variation. Don't forget the garnish of fresh ginger; it really makes the soup sing.

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Ingredients

5 tablespoons extra-virgin olive oil
1 1/2 pounds butternut squash, peeled, seeded and cut into
1/4-inch cubes (4 cups)
1/2 pound Yukon gold potatoes, peeled and cut into 1/4-inch cubes
2 celery ribs, finely chopped
4 cups vegetable broth
1 small onion, sliced into 1/8-inch-thick rings
1 1/2 pounds mussels (preferably cultivated), scrubbed and beards removed
1/2 cup plus 2 tablespoons dry white wine
4 leafy flat-leaf parsley sprigs plus finely chopped parsley for garnish
5 whole black peppercorns
1 (1/2-inch) piece fresh ginger, peeled and cut into fine julienne strips
Coarse sea salt

Instructions

In a large, heavy pot, heat 2 tablespoons oil over medium-high heat; add squash and potatoes; cook, stirring occasionally, for 5 minutes. Add celery and cook 1 minute more. Add broth, bring to a simmer, reduce heat to medium-low and gently simmer until vegetables are very tender, about 50 minutes.

Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and reduce heat to medium-low; cook, stirring frequently, until onion is softened and golden, about 25 minutes.

In a 5- to 6-quart heavy pot, heat remaining 2 tablespoons oil over medium-high heat; add mussels, wine, parsley sprigs and peppercorns; cook, covered, stirring once, until mussels just open wide, checking frequently after 4 minutes and transferring open mussels to a large bowl using a slotted spoon. (Discard any mussels that remain unopened after 8 minutes.) Strain pan juices through a fine-mesh sieve into a bowl; set aside. Discard solids. When mussels are cool enough to handle, detach meat and discard shells. Set meat aside.

Carefully purée soup, with half of the mussels, in batches until smooth. Return soup to pot, stir in reserved pan juices and gently heat to warm through.

Ladle soup into bowls, top with reserved mussels, onions, ginger, and a sprinkle of salt and chopped parsley.

January 2010