Roasted Butternut Squash Soup with a Mixed Winter Greens Salad
By: Chef Richard
Yes, we know that some people refuse to eat squash. Why is that? It’s actually a powerful cancer fighter and super food. Add it to your cooking repertoire because it’s delicious. Here’s a creamy soup for fall or winter, accompanied by a crisp, winter greens salad, crusty bread and topped off with a nice glass of wine
Here is my Roasted Butternut Squash Soup recipe:
Serves 6 People
Dash Grapeseed oil
3 Lbs Butternut squash
Pinch Salt and Pepper
Tbsp Thyme, Fresh
Tbsp Rosemary, Fresh, Minced
1 stick Unsalted butter
5 Cups Liquid (Chicken Stock is preferred!)
1 Cup Heavy Cream
3 Tbsp Agave Nectar
3 Tbsp Brown Sugar
6 Tbsp 100% PURE maple syrup
To Taste Fresh ground Nutmeg
To Taste Salt and Pepper
Preheat the oven to 350 Degrees. Cut the Butternut Squash in half and remove the seeds and place them on a baking or roasting pan, the drizzle them with a little grapeseed oil and sprinkle with salt, pepper, thyme, rosemary, and cinnamon.
Roast them until they are soft enough to stick a fork in a remove easily. If they start to brown too much, just cover them with a little foil. Remove the squash, allow it to cool, and peel off the skin, it should come off very easily once its roasted.
In a large sauce pot melt the butter and it allow to lightly brown. Then add the liquid, heavy cream, agave nectar, brown sugar, maple syrup, and squash. As soon as the soup starts to simmer puree it with either a hand mixer or an Immersion Blender. Note: If you don’t own an immersion blender I strongly suggest investing the $50.00 and getting one! CuisinArt makes a fantastic one!
Once the soup is smooth, allow it to reduce to your desired consistency, it should be semi-thick, not too thin. Right before service, adjust the seasoning with desired amounts or Salt, Pepper, and Nutmeg! Adding croutons to the top of the soup is also a nice garnish!
Mixed Winter Greens Salad
We love the idea of a nice mixed winter greens salad. It would go really well with this creamy soup. The kind with baby spinach and escarole and radicchio. Maybe with some sugared pecans or walnuts mixed in. This balances out the soup.
For a slight variation on the salad: Try mixed greens, pear, blue cheese, and spiced nuts. Add some crusty bread, and maybe some butter on the side. As for a wine; I would recommend something smooth without a strong finish. Maybe a Fume Blanc or a White Burgandy.