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Roasted Butternut Squash Soup

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Roasted Butternut Squash Soup


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This batch of creamy butternut flavored soup is the perfect fall meal for you and your loved ones.

Ingredients


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for 8 servings

  • 2 butternut squashes, peeled seeded and cut into 2 in (5 cm) cubes
  • 4 tablespoons olive oil divided
  • 2 ½ teaspoons kosher salt divided
  • 4 tablespoons unsalted butter divided
  • 1 large white onion diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh sage chopped
  • 1 cup dry white wine (240 mL)
  • 8 cups vegetable broth (1.9 L)
  • ½ cup heavy cream (120 mL) plus more for serving
  • ½ cup walnuts (50 g) toasted
  • 8 teaspoons chive oil for serving

CHIVE OIL


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  • 2 cups ice (280 g)
  • 8 cups water (1.9 L) divided
  • ½ oz fresh chives (15 g)
  • ¾ cup neutral oil (180 mL)

Preparation


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  • Preheat the oven to 400˚F (200°C).
  • In a large bowl toss the butternut squash with two tablespoons of olive oil and one teaspoon of salt till well coated. Spread the squash in a single layer on an unlined baking sheet.
  • Roast the squash for 60–70 minutes till completely tender and just beginning to brown on the edges.
  • Once the squash has been roasting for 40 minutes start the soup: In a large stock pot melt two tablespoons of butter and the remaining two tablespoons of olive oil over medium heat add the onion and season with one teaspoon of salt. Sauté for 8–10 minutes till the onion is translucent and fragrant.
  • Add the garlic and sage and stir to combine. Sauté for another 8–10 minutes till the onions are beginning to caramelize slightly. Add the white wine and cook for 2–4 minutes till reduced by about half.
  • Add the squash to the pot, along with the vegetable broth. Increase the heat to medium-high and bring to a boil cover the pot and reduce the heat to medium-low simmer for 15–20 minutes, till the squash is completely broken down.
  • Remove the pot from the heat stir in the heavy cream and remaining two tablespoons of butter. Using an immersion blender blend until the soup is completely smooth and creamy. Season with the remaining ½ teaspoon of salt plus more to taste.
  • Ladle the hot soup into bowls. Top with the toasted walnuts, a drizzle of heavy cream and a drizzle of chive oil.
  • To make the chive oil combine the ice and 3 cups (720 ml) of water in a medium bowl set near the stovetop.
  • Add the remaining two cups (720 ml) of water to a small saucepan and bring to a simmer over medium-high heat add the chives to the simmering water and blanch for 30 seconds then strain. Transfer the strainer directly to the ice bath to halt the cooking process let the chives cool for one minute then drain on paper towels.
  • Add the chives and oil to a liquid measuring cup or other tall narrow container. Using an immersion blender blend until the chives are completely broken down. Do not overblend as the chives can turn brown.
  • Place a damp paper towel inside a strainer and set over a medium bowl pour the chive oil through the strainer to remove any remaining solids.
  • Use the chive oil as desired. It will keep in an airtight container in the refrigerator for up to three months.


Before You Go: Spaghetti Squash Fritters with Sriracha Mayonnaise



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