Roast the Butternut Squash: Preheat oven to 200°C (400°F). Toss the Butternut Squash with 1 tbsp Olive Oil, Salt, and Pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.
Brown the Butter: In a small saucepan, melt the Butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and set aside.
Sauté Aromatics: In a large pot, sauté the Shallot in 1 tbsp Brown Butter until translucent. Add the Garlic and cook for another minute.
Simmer Soup: Add the roasted Butternut Squash, Chicken Stock, and Sherry to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
Blend & Finish: Carefully blend the soup until very smooth. Strain through a fine-mesh sieve for an extra silky texture. Return to the pot and stir in the Heavy Cream, remaining Brown Butter, Nutmeg, Salt, and White Pepper. Heat through.
Serve: Ladle the soup into bowls and garnish with Toasted Pepitas and Chives.
Ingredients
4
1900 gButternut Squash-medium, peeled, seeded, and cubed
1/260 gShallot-finely chopped
24 gGarlic-cloves, minced
4950 mLChicken Stock-homemade or high-quality
1/460 mLDry Sherry
1/460 mLHeavy Cream
460 mLUnsalted Butter
1/23 gGround Nutmeg-freshly grated
16 gSalt-flaky sea salt
1/41.5 gWhite Pepper
230 gPepitas-toasted
12 gChives-finely chopped
Equipment
Baking sheet
Small saucepan
Large pot
Blender or immersion blender
Fine-mesh sieve
Instructions
Roast the Butternut Squash: Preheat oven to 200°C (400°F). Toss the Butternut Squash with 1 tbsp Olive Oil, Salt, and Pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.
Brown the Butter: In a small saucepan, melt the Butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and set aside.
Sauté Aromatics: In a large pot, sauté the Shallot in 1 tbsp Brown Butter until translucent. Add the Garlic and cook for another minute.
Simmer Soup: Add the roasted Butternut Squash, Chicken Stock, and Sherry to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
Blend & Finish: Carefully blend the soup until very smooth. Strain through a fine-mesh sieve for an extra silky texture. Return to the pot and stir in the Heavy Cream, remaining Brown Butter, Nutmeg, Salt, and White Pepper. Heat through.
Serve: Ladle the soup into bowls and garnish with Toasted Pepitas and Chives.
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