Fall for Squash with us!

Fall is officially here and all El Gaucho and AQUA by El Gaucho locations are proudly featuring squash on our menus this month, sourced from local grower Tonnemaker Farms in Royal City, WA. Butternut squash is a favorite of ours – it has a sweet, nutty taste and is great for you: high in fiber and antioxidants with anti-inflammatory compounds.

Our Events Executive Chef Jonathan Garcia loves to make a batch of his Butternut Squash Soup when the weather turns cooler. Warm up with a bowl tonight!  Try it at home or join us at any of our locations: Seattle, Bellevue, Tacoma, Portland and AQUA by El Gaucho on Pier 70.

Butternut Squash Soup

Ingredients
2 ½ lbs butternut squash
5 c whipping cream
1 tsp fresh rosemary
1 tsp fresh thyme
1 tsp El Gaucho Steak Seasoning
¼ oz pistachios
¼ oz sliced almonds
¼ oz pine nuts
¼ oz walnut pieces
¼ oz golden raisins
¼ tsp El Gaucho Diablo Spice
¼ tsp curry powder spice
1 T honey
1 tsp bacon
Chives

Directions
Preheat oven to 400 degrees F (200 degrees C). Toss 1” cubed butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes. Let rest until cool. Blend with cream in a blender. Add thyme, rosemary and El Gaucho Steak Seasoning* to taste. In a separate bowl, combine honey, curry, and El Gaucho Diablo* spice with a fork to make sure the spices are well mixed. Add nuts and raisins and mix.

Heat soup and pour into serving bowl. Sprinkle nut and raisin mixture to top, along with bacon bits and chives for garnish, and serve. Bon Appétit!

*El Gaucho Seasoning can be purchased locally at Metropolitan Market, Zupans, online or in any El Gaucho or AQUA by El Gaucho restaurants, and at Amazon.com.

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