Butternut Squash Soup

While I don’t live in Washington, D.C. anymore, I still follow many fellow bloggers who still live in the nation’s capital. I still read their recipes, great restaurants and other DC news despite being all the way up here in Manhattan. Just recently, fellow blogger of Dining in DC, posted a recipe for butternut squash soup, courtesy of Jean-Georges Vongerichten. Having been to a few of his restaurants, including ABC Kitchen, I knew that the recipe was going to be a winner.

While this is probably a great dish to serve as an appetizer, I actually ate it as an entree along side some roasted carrots. You can tell the soup was awesome by the completely empty pot sitting in my kitchen. The soup is easy to make and if you are feeling lazy and don’t want to make the garnishes, you still have a great soup with only four ingredients, plus salt and pepper.

I made a few minor changes, but you can check out the original recipe in the link below. I didn’t have any chives, so omitted those. I also used cream rather than creme fraiche.  I also added a teaspoon of makers mark bourbon, just to see what would happen and I reduced the amount of cream.

Ingredients
Recipe courtesy of Dining in DC

For the soup
2 pounds butternut squash, seeded, and cut into chunks away from the rind
4 cups chicken stock
3/4 cup heavy cream
2 Tbsp butter
Salt and freshly ground black pepper
1 teaspoons bourbon

For the garnish
2 cups shiitakes, chopped
1 shallot, chopped
1 tbsp butter

In a large pot, combine the squash and stock and bring to a boil. Lower heat to medium and simmer for 20-30 minutes, until the squash is very tender. Let cool. Working in batches, purée the mixture in a blender or food processor. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days) Alternatively, if you have a hand blender, turn off or remove from heat and blend until smooth.

Return the purée to the pot over medium-low heat, and add the heavy cream and butter. Cook, stirring, until heated through (do not boil). Season with salt and pepper to taste.

Meanwhile, to prepare the garnish, sauté shallots in butter for 3-4 minutes over medium-high heat. Add mushrooms and sauté for about 3-5 minutes, until the mushrooms start to brown slightly.
To serve, pour the soup into bowls and garnish with the mushrooms.

Butternut Squash Soup is a post from: The Carnivore and the Vegetarian

Read more at The Carnivore and the Vegetarian