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Last fall, the Campbell’s Soup Co. began running television ads for Campbell’s Select, its new line of upscale soups. The company hired witty actor John Lithgow to tout the deliciousness of its Golden Butternut Squash Soup. The soup is not in the familiar Campbell’s red-and-white can; it comes in a 22-ounce package and all you do is heat and eat.
What I find intriguing is how mainstream this soup has become. It is a real ’90s dish, just like cream of broccoli was popular in the ’80s. For the past 10 years or so, upscale food producers have been selling cream of butternut squash soup and other flavors in specialty markets, such as Whole Foods and Trader Joe’s. The public bought it and the public liked it. All of a sudden, cream of butternut squash has gone mainstream.
I often include this soup in my Thanksgiving dinner. I roasted the squash until I discovered the microwave did just as fine. Today, peeled, frozen butternut squash can be found in supermarkets and specialty stores.
This soup is still being served in fancy restaurants. So is cream of wild mushroom, roasted leek and potato soup and creamy tomato bisque with roasted garlic and basil. Campbell’s Select has included variations of these, as well.
If you want to make upscale soup at home, all you need to do is follow a master recipe and add the pureed squash, cauliflower, leeks and potatoes. My husband, Edward, and I still enjoy a bowl of hot cream of cauliflower soup topped with Parmesan on a cold evening. We first enjoyed this dish at a beautiful bed-and-breakfast in Vermont 18 years ago. A fresh green salad with a loaf of bread and a glass of wine round out these soups. Or, nix the salad and serve your favorite sandwich. Serve fresh fruit salad and some good old-fashioned butter cookies for dessert.
If you want that ’80s feeling, substitute broccoli for the cauliflower. And don’t forget to add some shredded cheddar and heat through. All you need is 4 ounces of cheese.
You can use fresh or frozen vegetables in these recipes. Be creative and let your taste buds be your guide. For example, a dash of curry adds zip to cream of cauliflower. Look through your spice rack for inspiration.
Here are recipes for creamy winter soups:
Cream of Butternut Squash Soup
Ingredients:
2 tablespoons butter
2 tablespoons vegetable oil
1 medium onion, diced
1 (1-pound bag) frozen butternut squash, thawed
1 (22-ounce) package chicken or vegetable stock
Kosher salt and freshly ground black pepper, to taste
1 cup light cream or half-and-half
Directions:
Melt the butter and oil in a 4-quart pot over medium. Add the onion and sauté for about 10 minutes or until the onion is translucent. Add the squash and sauté until just heated through.
Place the onion and squash in a blender or food processor fitted with a steel blade. Puree until it looks like baby food.
Return the mixture to the pot, add the stock, salt and pepper.
When ready to serve, add the cream or half-and-half and heat thoroughly.
Serves four to six.
Note from Phyllis: You can top this soup with finely chopped apples or pears. If using fresh squash, microwave on high for a few minutes. Cut in half, place back in the microwave and cook on high for about eight to 10 minutes. Cool and peel the squash then proceed with the recipe.
Cream of Cauliflower Soup
Ingredients:
1 large head of cauliflower, cored and cut into chunks
2 tablespoons butter
2 tablespoons vegetable oil
1 medium onion, diced
1 (22-ounce) package chicken or vegetable stock
Kosher salt and freshly ground black pepper, to taste
1 cup light cream or half-and-half
Freshly grated Parmesan
Directions:
Place the cauliflower in a large glass dish. Sprinkle with a little water. Cover with plastic wrap and microwave on high for 15 to 20 minutes.
While the cauliflower cooks, heat the butter and oil in a 4-quart pot over medium. Add the onion and sauté for about 10 minutes, or until the onion is translucent. Allow to cool.
Place the cauliflower and onion in the bowl of a food processor fitted with a steel blade. Add a little stock and process until it looks like baby food. Add a little water, if necessary, to keep the mixture smoothly processed and not gummy.
Place the mixture back into the pot. Add the stock, salt and pepper and heat through. Add the cream or half-and-half and heat thoroughly.
Pass the Parmesan at the table.
Serves four to six.
Leek and Potato Soup
Ingredients:
2 Idaho potatoes, peeled and diced
2 tablespoons butter
2 tablespoons vegetable oil
3 large leeks, split down the center, thoroughly washed under cold running water and sliced
1 small onion, diced
1 (22-ounce) package chicken or vegetable stock
Kosher salt and freshly ground black pepper, to taste
1 cup light cream or half-and-half
Snipped fresh chives
Directions:
Place the potatoes in a 4-quart pot and cover with water. Bring to a boil, then lower to simmer and cook for 15 minutes.
While the potatoes cook, heat the butter and oil over medium in a 4-quart pot. Add the leeks and onion and sauté for about eight to 10 minutes, or until both are translucent.
When the potatoes are done, drain and cool. Add the potatoes to the leek-and-onion mixture. Add the stock, salt and pepper. Heat through. Add the light cream or half-and-half and heat through.
Top each portion with chives.
Serves four to six.
Note from Phyllis: You can puree this soup in the food processor, if you wish, but Edward and I prefer the chunky variety.
