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Home Soup Butternut Squash Soup

Butternut Squash Soup

Name: How to cook Butternut Squash Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7 servings
Cuisine: Us

Introduce

Chef :

Ricardo

Butternut Squash Soup

Amanda Hesser adapted this recipe from acclaimed chef Thomas Keller. It should be approached as a labor of love because it takes many steps and several hours, but the result is outstanding.

Ingredient

Food ration :

7 servings

Cooking time :

2 hours 30 minutes, plus refrigeration

3-to-3½-pound butternut squash

2 tablespoons

thinly sliced leeks (1 small leek)

1/2 cup

thinly sliced carrots (2 small carrots)

1/2 cup

thinly sliced shallots (1 large shallot)

1/2 cup

garlic cloves, peeled and smashed

2 tablespoons

vegetable stock, more if needed

1/4 cup

Cooking instructions

* Step 1

Preheat the oven to 350 degrees. Line a small baking sheet with aluminum foil. Cut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard seeds.

* Step 2

Brush each half inside and out with about 1½ teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each.

* Step 3

Place cut-side-down on the baking sheet and roast until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).

* Step 4

Make bouquet garni.

* Step 5

Using a paring knife, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into ½-inch pieces (you should have about 4 cups).

* Step 6

Put the remaining canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots and onions and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1½ teaspoons salt, and ½ teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring.

* Step 7

Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer and cook for 10 to 15 minutes or until the squash is tender.

* Step 8

Add the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni. Purée soup with an immersion blender.

* Step 9

Strain the soup through a fine sieve into a bowl or containersTaste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.

* Step 10

Place the crème fraîche in a small chilled bowl and stir in nutmeg to taste. Whisk until the crème fraîche holds a shape. Cover and refrigerate.

* Step 11

Gently reheat the soup until just hot. If it is too thick, add a little more vegetable stock. Heat a medium skillet aover high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the butter is a hazelnut brown, pour it into the pot of soup -- keep a safe distance, it may sputter - then stir.

* Step 12

Ladle the soup into six serving bowls. Top each with a dollop of crème fraîche. Grind some black pepper over the top and sprinkle on the chives. Drizzle a little olive oil over the top.