THIS IS THE ULTIMATE FALL SOUP.
INGREDIENTS
BUTTERNUT SQUASH SOUP
2.5-3 lb butternut squash
1 tbsp olive oil
Fresh rosemary
Fresh sage
1 small yellow onion
1 carrot
1 celery stalk
2 garlic cloves
2 tbsp butter
3 cups chicken stock
Salt/pepper to taste
2 tsp each ground nutmeg/cloves/cinnamon (divided)
Crème Fraîche
CROUTONS
2-3 slices bread of choice
1 tbsp olive oil
1 tsp salt
1 tsp pepper
3 sprigs thyme
2 tsp honey
Reserved spices from soup
RECIPES
SOUP
Cut squash in half lengthwise and remove seeds
Drizzle with olive oil and roast cut side down on fresh rosemary for 40 minutes at 400° F or until fork tender
While the squash cools melt butter in a large pot on medium-low
Rought chop onion/carrot/celery and simmer until soft
Add garlic and spices and saute on medium-low for another 2 minutes
Add cooled squash in chunks
Add chicken stock and bring to a boil then reduce to a simmer until vegetables are completely soft
Blend until smooth using either immersion blender or traditional blender in batches
Pass through a mesh strainer for extra smooooothness
Croutons
Tear bread into bite-size pieces and toss with ingredients
Bake at 400° F alongside squash for ten minutes (or until golden brown)
Serve hot with desired toppings!
Shot by Eva Alzamora
0:00 - Roasting the squash
02:50 - Croutons
06:09 - Building the soup
12:45 - Plating
