Butternut Squash Soup
From Lorcan O’Connell, Executive Chef, Old Oaks Country Club
Ingredients:
2 large butternut squash, peeled, seeded and diced (about 3 lbs.)
3 carrots, peeled and diced
3 large Idaho potatoes, peeled and diced
3 stalks of celery, chopped roughly
1 large Spanish onion, peeled and chopped roughly
5 cloves of garlic, peeled and chopped
2 sprigs of fresh thyme
4 tablespoons vegetable oil
Salt and pepper
Cornstarch (optional)
3 qts. of homemade chicken stock or vegetable stock
Directions:
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In a large pot heat the oil and add squash, carrots, onion, garlic, celery, and thyme.
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Saute over medium heat for about 10 minutes until onions become translucent.
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Add the stock and season with some salt and pepper, bring to a boil and reduce heat to allow soup to simmer for about 40 minutes.
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Add the potatoes and continue to cook until the vegetables are breaking down.
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Remove the pot from the stove, carefully remove the thyme, and transfer the soup to a food processor or blender and puree until smooth.
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Depending on your preference you can either serve the soup like this with a little bit of texture or proceed.
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Place a strainer over a clean pot and strain the soup, pushing with a ladle to get as much through as possible.
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Return to the heat and adjust seasoning and add a little cornstarch to thicken if necessary.
- Use some fresh cream or crème Fraiche with a pinch of nutmeg for garnish when serving. Enjoy!
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