Winter is a time for comfort food, and what is more warming than homemade soup? El Gaucho Bellevue Executive Chef Sarah Scott shares one of her favorite recipes, Butternut Squash Soup.
- 2 medium butternut squash
- about 4 pounds halved lengthwise
and seeds reserved
- 1/2 medium yellow onion, medium dice
- 2 TB canola oil (or olive)
- 1.5 TB fresh sage, chiffonade
- 5 cups chicken stock
- About 1 1/2 teaspoons kosher salt
- 2 cup heavy cream
- 1 teaspoon cinnamon, ground
- 1/4 t nutmeg, ground
- 1/4 t ginger, ground
- 1/8 t cloves, ground
- Roast butternut squash sides face down at 400 degrees for 45 minutes-1 hour or until cooked through (use a fork to test tenderness).
- Meanwhile, Using a medium pot, sauté onion over medium heat in canola oil for about 5 minutes or until the onions are translucent.
- Add garlic, sage, and sauté for about 15 seconds and immediately add the stock. Bring to a boil and set aside.
- When the butternut squash is tender, use a large spoon to scoop the flesh. Discard the skin.
- Working in batches, add a butternut squash half to the blender and cover with the stock mixture. Blend for 30 seconds or until it is very smooth.
- Repeat with the remaining halves, using the pureed soup as a liquid if you run out of stock.
- Once everything is pureed, add the cream and spices. Return to a pot and bring to a simmer. Season to taste and serve with the below garnishes.
Roasted butternut squash seeds
- Thoroughly rinse your seeds so that no pulp remains.
- Spread on a parchment lined baking sheet and roast at 300 degrees for 20 minutes.
- Remove from the oven and generously sprinkle olive oil over the seeds as well as kosher salt.
- Return to the oven and bake for 20-30 minutes more of until golden brown and crispy.
- Remove sage leaves from the stems.
- Fry at 350 degrees, turning once.
- When the oil stops “popping” that means that all of the water has been removed from the leaf. Gently remove and place on a paper towel lined plate.
- Sprinkle with salt.