KING ARTHUR BAKING SCHOOL: EMPOWERING BAKERS OF ALL LEVELS
We want students to be engaged and get their hands in the dough.
Who doesn’t love a warming bowl of butternut squash soup in winter? This version is particularly hearty thanks to roasted vegetables and heavy cream, finished with a splash of sherry. The garnishes make the soup a one-bowl meal!
Ingredients
SERVINGS: 4 Serving(s)
- 1 large butternut squash
- Extra-virgin olive oil, for brushing and drizzling
- 3 medium yellow onions, large diced
- 3 large carrots, large diced
- 3 large shallots, large diced
- 5 stalks celery, large diced
- 3 sprigs thyme
- 3 cloves garlic
- Chicken stock or water, enough to cover roasted vegetables in stock pot
- 1 cup heavy cream
- Salt and pepper
- ½ cup sherry (optional)
Garnish
- Croutons
- Roasted pumpkin seeds
- Diced cooked bacon or chorizo
Instructions
Preheat oven to 400oF.
Slice butternut squash in half, remove seeds. With a paring knife, make cuts in the flesh of the butternut squash. Brush flesh with extra-virgin olive oil, sprinkle with salt and pepper to taste. Place squash halves on baking sheet, face down. Add all other diced vegetables to the same baking sheet.
Drizzle with olive oil, salt, and pepper. Bake on 400 until butternut squash is soft and caramelized on the bottom, approximately 25 to 30 minutes. Add all roasted vegetables and butternut squash to a large pot, along with garlic and thyme.
Cover with chicken stock and bring to boil. Cook for 15 minutes or until all vegetables are soft. Blend soup with an emulsion mixer or blender until smooth. Strain soup with a fine mesh strainer. Add cream and sherry, and salt and pepper to taste.
If soup is too thick, add more chicken stock or water. Garnish with croutons, roasted pumpkin seeds, diced cooked bacon or chorizo, if desired.
About this recipe
Courtesy of Chef Marcus Stittum, The Essex, Vermont's Culinary Resort & Spa
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