Puree of Butternut Squash Soup CHEF BOBBY PERILLO
Pairs Perfectly with KRIS Pinot Grigio
Ingredients
Butternut Squash 3 lb
Extra Virgin Olive Oil 2 Tbls or as needed
Onions 1 each medium size
Garlic Cloves 1 each
Water 1.5 quarts or as needed
Fresh Thyme sprig 1 each
Bay Leaf 1 each
Salt and Pepper to taste
Pumpkin Seeds 1 Tbls
Yogurt 4 Tbls
Chives 1 Tbls
Directions
1. Roast the squash in a 350 degree Fahrenheit oven flesh side down until fork tender. When cooked separate the flesh from the skin and reserve the flesh.
2. Slice the onion and the garlic thinly.
3. On low heat sweat the onions and garlic in the olive oil until tender with no color.
4. Add the squash pulp and cover with water. Do not add too much water or the soup will be to thin. You can always add more liquid if needed.
5. Tie the bay leaf and thyme springs into a bundle using butchers twine (bouquet garni). Attach a piece of twine to the herb bundle which is long enough to allow the bouquet to remain submerged in the liquid while reaching the pot handle. Secure the twine to the pot handle. This is so that you can “fish out” the bundle before pureeing. You can put the herbs in loose, but be sure to remove them because the herbs can damage your blender when pureeing
6. Bring the soup to a boil then reduce to a simmer. Simmer the soup for approximately 30 minutes. Season with salt and pepper.
7. Remove the bouquet garni and puree the soup in blender (or use a submersible hand held blender) until smooth.
8. Adjust the consistency and seasoning and reheat the soup if necessary.
9. Toast the pumpkin seeds in a sauté pan on the stove or in a 350 degree Fahrenheit oven until golden brown.
Note:
The yogurt can be substituted for with sour cream, crème fraise, savory whipped cream or the dairy can be eliminated if so desired.
If using a blender cool the liquid first to prevent burning and do not over fill the canister.
Puree of Butternut Squash Soup CHEF BOBBY PERILLO
Ingredients
Butternut Squash 3 lb
Extra Virgin Olive Oil 2 Tbls or as needed
Onions 1 each medium size
Garlic Cloves 1 each
Water 1.5 quarts or as needed
Fresh Thyme sprig 1 each
Bay Leaf 1 each
Salt and Pepper to taste
Pumpkin Seeds 1 Tbls
Yogurt 4 Tbls
Chives 1 Tbls
Directions
1. Roast the squash in a 350 degree Fahrenheit oven flesh side down until fork tender. When cooked separate the flesh from the skin and reserve the flesh.
2. Slice the onion and the garlic thinly.
3. On low heat sweat the onions and garlic in the olive oil until tender with no color.
4. Add the squash pulp and cover with water. Do not add too much water or the soup will be to thin. You can always add more liquid if needed.
5. Tie the bay leaf and thyme springs into a bundle using butchers twine (bouquet garni). Attach a piece of twine to the herb bundle which is long enough to allow the bouquet to remain submerged in the liquid while reaching the pot handle. Secure the twine to the pot handle. This is so that you can “fish out” the bundle before pureeing. You can put the herbs in loose, but be sure to remove them because the herbs can damage your blender when pureeing
6. Bring the soup to a boil then reduce to a simmer. Simmer the soup for approximately 30 minutes. Season with salt and pepper.
7. Remove the bouquet garni and puree the soup in blender (or use a submersible hand held blender) until smooth.
8. Adjust the consistency and seasoning and reheat the soup if necessary.
9. Toast the pumpkin seeds in a sauté pan on the stove or in a 350 degree Fahrenheit oven until golden brown.
Note:
The yogurt can be substituted for with sour cream, crème fraise, savory whipped cream or the dairy can be eliminated if so desired.
If using a blender cool the liquid first to prevent burning and do not over fill the canister.
Information
- Yield: 4 servings
- Difficulty: Medium
- URL: