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Tuesday, February 2, 2016

Butternut Squash Soup - Recipe

butternut squash soup, pumpkin seed oil, micro arugula
I thought I'd start my recipe vault with my most requested recipe from my career. No other dish was asked for as much as this soup. This was also the one recipe I held pretty close to my chest and refused to share. BUT now, here we are in a time in my life when I want to share as much as possible, I give to you my butternut squash soup recipe. If it doesn't come out right for you, try adding more love. Good luck with any recipes, and remember, it's food, have some fucking fun!!

Butternut Squash Soup


Ingredients: 

  • 2ea butternut squash
  • 2ea granny smith apples
  • 1ea yellow Spanish onion
  • 2tbl vegetable oil
  • 2tbl honey
  • 2tbl maple syrup
  • 1tsp vanilla X
  • 2tbl crème fraiche
  • 1tsp ground ginger
  • 1tsp madras curry powder
  • 2tbl heavy whipping cream
  • salt & black pepper to taste
  • water
  • more vegetable oil to coat the squash when roasting


Other Stuff:

  • sheet tray
  • cutting board
  • chef knife
  • measuring cup & spoons
  • vegetable peeler
  • utility spoons
  • soup pot
  • ladle
  • rubber spatula
  • blender


Instructions

  1. heat your oven to 375. do not pre heat, pre heating doesn't exist, it's either "heated or unheated. Pre heated is a meaningless f*#king term".
  2. carefully slice a tip off the bottom of each squash. proceed to cut each squash in half lengthwise.
  3. scoop out the seeds and save them for garnish, or future late night snacks.
  4. place squash, flesh side up on the sheet tray. lightly coat each half with vegetable oil, and place in oven.
  5. cook for about 45 minutes, or whenever the flesh has a nice browned caramelized finish.
  6. while they are cooking you should proceed with the broth. peel, core, and rough chop the apples. peel and rough chop the onion. in your soup pot, add enough vegetable oil to coat the bottom of the pot and slowly sweat your onions and apples over medium heat. do not allow them to caramelize or become brown.
  7. once the squash has cooled down enough for you to handle them without burning yourself, take a spoon and scoop out the flesh into a bowl.
  8. add squash into the pot with the apples and onions and season aggressively with salt and pepper. Add enough water to cover the vegetable mix, and bring to the boil. the exact second that the soup begins to boil, you need to turn it down to a slow simmer.
  9. allow to simmer for 45 minutes.
  10. you are now ready to proceed to the blender portion of the recipe. If you don't know by now, never add hot liquid to a blender then turn it on full blast, like never do that, EVER NEVER EVER. Unless you want to clean your walls and ceiling while feeling the pain of hot liquid dripping from your eyebrows. So either wait some time for the soup to chill, or if you have one of those fancy type blenders, you can start it on low then slowly turn the dial to increase the speed. Or don't, and see it for yourself.
  11. in said blender, add the rest of your ingredients with the squash mix. if while pureeing, it seems a little too thick, just add some more water to attain a nice silky smooth consistency. Taste the soup and adjust any seasoning to your personal preference. Maybe you want more ginger, salt, pepper, or curry, or maybe you want to add cayenne for a kick. Whatever you want at this point, it's your soup and you should make it the way you want.
  12. garnishing the soup can be done using a myriad of different ingredients. maybe some ginger snaps, some pumpkin seed oil, ginger bread, marshmallows that have been burnt with a blow torch, chives, toasted pumpkin seeds, some cinnamon whipped cream. Whatever you want really. Once the soup is made you can do whatever you want to enhance it with anything you may like to eat.
  13. enjoy and share!!!!

Let's Get Cooking

Having had some amazing adventures during my 20 year career, beginning as a dishwasher all the way to Executive Chef and cooking for the James Beard Foundation, my goal now is to continue exploring food with people as passionate as I am. Whether it's to help a restaurant develop their menu, team and costs, throw a spectacular experiential dining event on the Main Line of Philadelphia or surrounding areas, or simply to experiment and cultivate a new culinary vision, I'm on a quest and looking for people to join me.

Let's get started!
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