Morgan Lanier

Butternut Squash Soup by Seed Kitchen & Bar

Morgan Lanier
Butternut Squash Soup by Seed Kitchen & Bar

BUTTERNUT SQUASH SOUP RECIPE

Seed Kitchen & Bar

Chef/Owner Doug Turbush

 

1 oz   Vegetable Oil

4 ea   Garlic Cloves, sliced

1 ea   Onion, sliced

4 ea   Butternut Squash

1 Tbsp  Ginger, minced

4 Tbsp  Light Brown Sugar

1 Quart  Chicken Stock

1 Cup    Heavy Cream

1 ea      Cinnamon Stick

 

Cut squash in half, seed and fill cavity with brown sugar and ginger, and roast in 325 degree oven until tender.  Scoop out the pulp, set aside.  Heat oil in a pan, sweat the garlic and onion, add the squash, chicken stock, cream and cinnamon.  Cook 30 minutes on low.  Blend.  Strain.

 

Maple Crème

1 Cup   Crème Fraiche

4 Tbsp  Maple Syrup

1 tsp     Salt

 

Mix all.

Garnish with toasted pumpkin seeds

Heat oil in a pan