Chef Kevin shared his recipe for butternut squash soup. He makes this soup for his family every year either for Thanksgiving or for Christmas. We filmed the whole process and learned a few things along the way (video coming soon). Then came the tasting. Amazing! My mouth is watering just thinking about it. If you've never had them, butternut quash are a little bit sweet - comparable to a sweet potato. The seasoning and stock added a savory flavor. Add the cream and you have a hearty, thick, and creamy bowl of deliciousness! We can't think of a better way to eat your vegetables.
This was the soup du jour yesterday and Kevin made a few batches, so there might still be some left. If not, look for it on the menu and be sure to try it next time.
We hope he makes it for more holiday meals, or maybe just on a cold winter day.
Pro tip - this goes great with the cheese bread at The Market. If you're making in at home, be sure to have your favorite bread to clean up the bottom of the bowl.
Chef Kevin's Butternut Squash Soup
Ingredients
One 2 to 3 pound butternut squash, cut in half and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
4 cups chicken stock or broth
1 tsp Nutmeg
Salt and freshly ground black pepper
1 tbs brown sugar
2 cups heavy cream
2 tbs honey
(For a extra kick you can add 2 tsp curry powder.)
Directions
Cut squash in half and remove the seeds. Season with salt, pepper ,and brown sugar.
Roast in oven @ 350 for about 45 min or until squash is soft. Let cool and scrape
out all the squash from the skin. Set aside. In large pot melt butter. Add onion
and cook until translucent, about 8 minutes. Bring to a simmer about 15 minutes.
Add all ingredients to a blender and puree. Return blended squash to pot. Stir
and season with nutmeg, salt, pepper, and heavy cream. Finish with honey.
Great garnishes are candied pumpkin seeds or cinnamon whipped cream.