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    Chef's Table Butternut Squash Soup


    Source of Recipe


    Good Things Utah
    Chef's Table Butternut Squash Soup

    http://video-static.clipsyndicate.com/zStorage/clipsyndicate/101/2011/10/20/04/55/32160448bc7aa708caec52ffa1d8e626.oozqwgnoucxjbivfitue.jpg

    Yield 1 Quart

    Ingredients- Mise en Place
    2 Tbsp. Vegetable Oil
    2 Medium Onions, Small Dice
    1 Butternut Squash, Peeled
    2 Parsnips, Peeled
    ¼ Cup Maple Syrup
    1 Cup Chicken Stock or Vegetable Stock
    ½ Cup Heavy Whipping Cream
    Salt and Pepper, to taste
    Nutmeg to taste
    fresh ground Mace, to taste

    Cooking Guidelines
    Heat Oven to 350 Degrees
    Lightly Oil Butternut Squash & Parsnips with 2 Tablespoons of Vegetable Oil and Maple Syrup Place on Baking Sheet & Roast Uncovered until soft, Approximately 30 Minutes
    Remove from Heat and Allow to Cool Slightly, Set Aside in a Utility Bowl

    Heat 3 Tablespoons Oil in a Large Soup Pot
    Add Onions and Cook over Moderately Low Heat until Completely Translucent
    Add Cooked Squash to Onions
    Add Chicken Stock
    Bring to a Simmer and Allow to Simmer for 15 Minutes to Allow for Interchange of Flavors
    Add Whipping Cream, season to taste
    Blend to Desired Consistency in a Blender. The Smoother the Better for this Soup
    Adjust Seasoning with Salt and Pepper, Nutmeg and Mace


    Garnish: Cinnamon Crème Fraiche
    Toasted Spiced Pumpkin Seeds
    Roast Pumpkin Oil

 

 

 

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