Butternut Squash Soup with Confit Butternut
The first time I had butternut squash soup was also the first time I went to Johnson & Wales for open house. Now I won’t say a soup won me over on my future but it certainly helped!
Every time I see this soup on a menu I have to
have it. Not just for the warm, seasonal taste, but because along with its rich
flavor comes rich memories and nostalgia of my time in culinary school. Here is
a tasty recipe for my favorite soup with added components for depth of texture.
Yield: 6 servings
Tools: 2cookie sheets,
large pot, blender or stick blender, fork, chef knife, cutting board
Ingredients:
Butternut
Squash Soup
|
||
2 pounds
|
908 grams
|
Butternut Squash
|
1 ½ cup
|
340 grams
|
Chicken Stock/Broth
|
1 tsp.
|
2 grams
|
Ground Cinnamon
|
½ tsp.
|
1 grams
|
Ground Thyme
|
½ tsp.
|
1 grams
|
Ground Nutmeg
|
¼ tsp.
|
1 grams
|
Ground Ginger
|
½ tsp.
|
1 gram
|
Salt
|
¼ tsp.
|
0.5 gram
|
Pepper
|
1 cup
|
240 grams
|
Half and Half
|
Butternut
Squash Confit
|
||
2 ¾ cup
|
340 grams
|
Extra Butternut Squash , ½” cubed
|
3 Tbsp.
|
30 grams
|
Olive Oil
|
½ tsp.
|
1 grams
|
Salt
|
¼ tsp.
|
1 gram
|
Ground Ginger
|
½ tsp.
|
1 gram
|
Ground Cinnamon
|
3 Tbsp.
|
45 grams
|
Brown Sugar
|
Candied
Pecans
|
||
½ cup
|
57 grams
|
Pecans
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1 each
|
30 grams
|
Egg White
|
¼ cup
|
50 grams
|
Granulated Sugar
|
Pumpkin
Cake Croutons
|
||
About 3 cupcakes worth
|
150 grams
|
|
Method of Preparation:
1.
Preheat oven to 350oF.
2.
Cut squash in half and remove seeds and stem.
3.
Weigh each half and then cut excess off the top
so that each half is one pound.
4.
Line cookie sheet with foil, spray with pan
spray or grease with olive oil.
5.
Place squash cut side down and puncture skin
with a fork all over the top.
6.
Bake in oven for 40 minutes until tender, and
then allow to cool.
7.
In the meantime, cube extra squash.
8.
Mix remaining ingredients with squash cubes for
the squash confit.
9.
Spread onto foil lined cookie sheet and cook in
oven about 15 minutes, until tender.
10.
Set aside confit.
11.
Once baked squash is cool, scoop out of skin and
into large pot.
12.
Add remaining ingredients for soup to the pot.
13.
Blend with a stick blender until smooth (or put ingredients
into a blender).
14.
Cook in pot over medium heat, stirring
occasionally. Allow to boil for 5 minutes then remove from heat, keep covered
until ready to serve.
15.
To make candied pecans, toss them in egg whites,
removing excess then toss in sugar, bake on foil lined cookie sheet for 8
minutes.
16.
To make pumpkin cake croutons, take extrapumpkin cake (This is how I reused extra from last weeks post), cut into cubes and bake on foil lined cookie sheet for 8 minutes.
*I just baked the croutons and the
pecans at the same time on the same pan.
17.
Serve soup with all of the toppings for an exciting
take on my favorite fall soup!
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