A few years ago, my husband and I went to a fabulous wedding reception at the Chicago Museum for Contemporary Art. Wolfgang Puck Catering created the most scrumptious food. We especially enjoyed the butternut squash soup and I vowed to somehow come up with the recipe.
Fast forward a few years and I finally bought two large squashes and half an acorn squash as well, without a recipe! I did a little google search (What did we do before google anyway?) and BAM! Can you believe one of the first things to come up was this recipe, Roasted Butternut Squash Soup. There are a lot of steps, but boy was it worth it. I made a double batch so that we could freeze a little. Here’s my mildly modified one batch version of WP’s recipe. Enjoy!
· 3 C Butternut Squash, chopped, large chunks
· 1 C Acorn Squash, chopped, large chunks
· 1/2 C Orange Juice
· 1/4 C Dark Brown Sugar
· 1 Cinnamon Stick
· 1/4 C Butter
· 1 C Leek, roughly chopped
· 1/2 C Onion, chopped
· 1 Granny Smith Apple, cored, peeled and chopped
· 4 C Chicken Stock
· 1/3 C Heavy Cream
· Salt to taste
· Freshly Ground White Pepper to taste
· 1/4 C Extra Virgin Olive Oil
· 1 C Butternut Squash, Diced
In a large bowl, toss butternut and acorn squash with orange juice, dark brown sugar and the cinnamon stick. Pour into a roasting pan and cover with aluminum foil. Bake in a preheated 450 degree over for 1 hour or until tender. Discard cinnamon stick, drain roasted sqaush and set juice aside. (I didn’t have a lot of juice though.)
In a large stock pot melt butter and slowly cook leeks, onion and apple. Stir frequently until very tender. Do not allow to color. Add stock and bring to a low boil. Add roasted squash, but not the squash juice. Cook for five minutes, add the heavy cream and simmer for about 5 minutes. Let cool. Puree in batches in a blender (or use a hand blender) until very smooth. Return to pot and slowly warm. In a non-stick saute pan, over a high flame place 1/4 cup extra virgin olive oil. When it begins to smoke, add 1 cup of butternut squash, diced into small pieces. Stir until slightly colored. Add the reserved "juice" from the squash that was made earlier. Cook until all the liquid evaporates and the squash is lightly glazed. Reserve in a warm place.
Ladle squash soup puree into six warm bowls. Sprinkle glazed, diced squash evenly over bowls Serve immediately. The extra fried squash on top really adds to the flavor and texture and is worth the extra effort. My only critique would be that it was a little sweet for my taste so I will most likely cut back on the brown sugar even more next time.
This recipe just SCREAMS harvest time to me! Serve it along with a mixed green salad, a slice of hearty whole grain bread and take in all of that wonderful fall flavor.
Linking this recipe to Tammy's In-Season Recipe Swap!