Roasted Butternut Squash Soup

by Executive Chef Jason Pederson

In keeping with my Fresh Philosophy in Greens restaurant, the best recipes are those that use fresh, good quality ingredients. Fresh produce can be hard to find in the winter months, but thankfully, winter squashes are of good quality this time of year. Winter squashes are harvested in the fall, when the skin has hardened into a thick, tough rind. This rind allows the squash to be stored and used throughout the winter.

Butternut squash has a wonderful sweet, nutty, pumpkin flavor, and roasting adds a great hint of caramelization. Squash is a good source of fiber, vitamins and minerals and can satisfy that craving for something rich and creamy, while still being good for you. For other winter squash recipes, try using roasted butternut squash as a side dish, or pair with ham and use as a filling for ravioli or pot pies. Also try as a puree in breads, muffins and casseroles.

Tools

A stick/immersion blender would be very helpful, but a traditional blender will get the job done.

Ingredients

• 2 ea        Butternut Squash, cubed into 2” square pieces
• 2 tbsp     Extra-Virgin Olive Oil
• 1 ea        Yellow Onion, rough chop into 2” pieces
• 1 ea        Leek, rough chop into 2” pieces
• 1 ea        Carrot, rough chop into 2” pieces
• 1 ea        Ginger Root, fresh peeled
• 2 ea        Granny Smith Apples, peeled, cored and rough chop with a little lemon juice
• 1 liter     Chicken Stock or Vegetable Stock
• 2 tbsp     Butter, salted
• 125 ml    Cream 35%
• 250 ml    Apple Juice
• 2 tbsp     Golden Yellow Sugar          
• Pinch      Allspice or Fresh Ground Nutmeg
• Kosher/Sea Salt and Fresh Ground Black Pepper, to taste

Instructions

1. Preheat oven to 325 degrees F.
2. Cut squash in half lengthwise and scoop out the seeds.  Then cube into large pieces.
3. Roll the squash pieces in olive oil with S & P and place on baking sheet.
4. Bake for about 30-40 minutes or until fork tender. Set aside to cool.
5. Melt butter in large pot over medium heat.
6. Sweat the onion, leek, carrot and ginger in the butter, until the vegetables are half cooked.
7. Add the stock, apple juice and apples.
8. High simmer for 10 minutes or until vegetables/apples are finished cooking.
9. Add the roasted squash to the soup. Also add the yellow sugar, allspice and adjust the seasoning.
10. Using a stick blender or a traditional blender, blend until smooth.
11. Add stock and/or apple juice to thin to the consistency if soup is too thick.
12. Serve hot with a little crème fraiche, sour cream, or plain yogurt and some fresh chopped chives.

Low Fat Alternative

Sweat the vegetables in a small amount of extra-virgin olive oil instead of butter. Omit the heavy cream and the crème fraiche.