A creamy soup enriched with a rice and onion puree. The soup base is credited to Julia Child in her book The Way to Cook.
Rice and onion cooked in broth add substance, thickness and smooth texture to the soup when pureed.
White rice and yellow onions add body and silkiness to this delicious butternut squash soup without the heaviness and fat of cream. For a preview, here’s a quick rundown of how the rice and onion soup base comes together.
Julia Child’s Rice and Onion Soup Base
- 1-2 cups sliced onions (depending on your taste)
- 2 Tablespoons butter
- 4 cups liquid (your desired blend of water, stock, and/or milk), plus more to get desired consistency
- 1/2 cup raw white rice
Saute the onions in butter until soft and translucent (about 10 min).
Add 4 cups liquid and rice. Simmer 20 minutes.
Add butternut squash to the soup base.
Add the rest of the ingredients for your soup. In this case we’ll add 1 peeled butternut squash, seeds removed and diced into 1-inch pieces.
After 10 minutes add 4 garlic cloves, 1 teaspoon chopped fresh rosemary, and 1 teaspoon dijon mustard.
Cook until squash is soft.
Simmer, swirl in a blender and season to taste.
Puree and adjust seasonings with salt, pepper, and herbs of your choice. Adjust thickness with additional water or preferred stock, cream, or milk.