Butternut Squash Soup

Michael Anthony's Butternut Squash Soup

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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Ingredients

1/4 cup olive oil

1 leek, sliced and washed (white part only)

1 shallot, peeled and sliced

1 white onion, peeled and sliced

1 large carrot, peeled and finely chopped

3 cloves of garlic, peeled and crushed

1 butternut squash, peeled and diced

Sachet of: 3 sprigs of thyme, 1 bay leaf, 1/2 stick of cinnamon, 1 clove, 3 pieces of allspice, 3 coriander seeds and 1 piece of orange peel

Vegetable stock or water to cover, about 2 quarts

1 stick of unsalted butter (1/4 pound)

1 tbsp honey

Salt and white pepper to taste

2 tbsp maple syrup (as needed)

2 tbsp lemon juice (as needed)

1 cup of sauteed brussels sprouts leaves

1/4 peeled, diced apples

Fall brings us many squash of varying shapes and colors.  This basic soup is a versatile way to use up your favorite squash, so be adventurous and try discovering new ones like Kabocha, Hubbard and Delicata.  You can also stick with a favore like Butternut, as is in this recipe.

Serves: 4 to 6

Attachments: Cooking Chef Bowl, Flexi Beater, Thermo-Resist Blender and Food Processor with Knife Blade Disc 

Method

  1. Peel the skin of the squash off, seed and cut into small enough pieces to fit into the Food Processor.
  2. Place small chunks into the Food Processor, with the Knife Blade disc, and pulse the squash for about one minute.
  3. Attach the Flexi Beater Tool, saute the brussels sprouts leavs at 140ºF with the pumpkin seeds in the bottom of the Cooking Chef bowl for 3 minutes and set aside.
  4. Add 1/4 cup olive oil, leeks, shallots, onions and carrots and stir slowly with the heat dial set on 104ºF for 3 minutes at stirring Speed #1.
  5. Add garlic and butternut squash and continue to mix for another 3 minutes at stirring speed #1.
  6. Add sachet to vegetables, cover with boiling water or vegetable stock, set heat at 212ºF at stirring Speed #3, and cook at a simmer for 40 minutes or until squash is completely tender.
  7. When squash is tender, remove bowl from Cooking Chef.  Remove sachet from the soup.  Set up the Thermo-Resist Blender, and in small batches, blend the soup until completely smooth, adding the butter progressively with each batch.
  8. Season each batch with maple syrup, honey, lemon juice, salt and pepper, and strain.
  9. Heat the strained soup in the Cooking Chef bowl at 212ºF 
  10. To serve, pour the hot soup in a bowl and sprinkle the soup with the sprout leaves, pumpkin seeds and raw diced apples.

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