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Roasted Autumn Squash Soup

Chef Ryan Muir,
Soup Pierre

The heavy, fresh and creamy broth hints of cheese on the palate. A slightly sour note from the vinegar is nicely balanced by a very mild, peppery finish. Chef Ryan recommends Knorr bouillion for cooking at home.

1/2 cup onions, diced
1/2 cup carrots, diced
1 butternut squash (approx 3 cups after roasting)
1/2 cup water (for roasting)
1 large zucchini squash, quartered and diced (approx 2 1/2 cups)
2 tsp butter
4 cloves garlic, minced
2 1/4 tsp vegetable bouillion
1/4 tsp black pepper
1/2 tsp thyme
1 1/4 Tbsp white wine vinegar
1/3 cup heavy cream
4 cups water
2 tsp canola oil

1. Preheat oven to 400˚F.
2. Halve butternut squash and remove seeds. Place in a 8x8x2″ roasting pan, cut side down. Add 1/2 cup water to cover the bottom of pan. Cover with foil. Bake until squash is soft, approx 45-60 min. Cool.
3. On a baking sheet, toss zucchini squash with 1 tsp canola oil and pinch of black pepper. Roast at 400˚F, uncovered, until golden brown, approx 15-20 min. Cool.
4. In a large soup pot over med-high heat, sauté onions and carrots with butter and 1 tsp canola oil until onions are translucent, approx 5-10 min. Add garlic with 1 min left.
5. Scoop out butternut squash and add to soup pot with the vinegar, bouillion, spices and water.
6. Bring soup to a boil and add zucchini squash. Reduce heat to med-low and simmer for 5-10 min.
7. With a handheld blender, purée soup until smooth. You can also use a food processor or blender, but the soup should be blended in portions so it doesn’t overflow. Stir in cream. Salt and pepper to taste.

Yield 4 servings

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