In October of 2001 we introduced soups to our menu. At
the time our sous chef, Angel, created this classic soup
for retreats. It is one our most requested recipes.
Yields: 10- 8 oz. Servings
Special tools: Immersion blender or blender (See
tools section in before you begin)
Ingredients:
2 medium sized butternut squash
2 qt. (4 c.) chicken stock or broth (approx.)
1 c. heavy cream
4 oz. butter, melted
½ white onion, diced
kosher salt and white pepper to taste
Instructions:
Preheat oven to 325 degrees. Peel entire squash and de-seed
the lower end. Cut into approx. 1 inch chunks and toss
with half the melted butter and a sprinkling of kosher
salt and pepper over the squash. Place on baking pan and
roast in the oven for 15-20 minutes or until squash is
soft. While the squash is roasting, in a stockpot, sweat
(cook until translucent) the onions in the remaining butter.
Over medium heat, add the squash to the onions and enough
chicken stock to cover the squash completely. Cook for
10 minutes.
If you have a submersion or hand blender: (easier)
Blend in the stockpot until smooth. Add cream, let simmer.
Add extra salt and white pepper if desired.
If you an upright blender: (more difficult, produces
smoother soup; you may need to do this in two batches)
Place half of the mixture in the blender. . Put the lid
on but remove the cap in the lid. Cover with a kitchen
towel (this allows the steam to escape). Pulse a few times
then blend on high for around 2 minutes or until smooth.
Finish the rest of what is left. Transfer back to stockpot
and stir in cream. Let simmer and add any extra salt and
white pepper if desired.
Note: Once you have purreed the soup and place
back on the stove for reheating with cream you must be
careful not to burn the bottom.
Serving suggestion:
Slice off the top of 10 acorn squash and remove seeds.
Roast in 350 degree oven until tender and brown . Rinse
and dry seeds, toss with a little bit of salt, and roast
until brown and crunchy. Serve soup in the acorn squash
bowls and top with roasted seeds.
