Recipe: Roasted Butternut Squash Soup
As the year dips into Autumn temperatures (that is, in the Northern Hemisphere), there is nothing more soul-soothing than a warm bowl of something delicous. This recipe, a roustic rendition of a classic soup, is full of smokey warmth, toasted pumpkin seeds and creaminess. If you´re feeling frisky, Chefs Martin & Martin of Los Chocos closed-door restaurant encourage you to play with garnishes – from sweet and sour chili chutney, to herbed cilantro oil.
1 large Butternut squash, peeled, seeded and cut into cubes
1 large Onion
2 Sage leaves
7 Tb Butter
1 cup Vegetable/ Chicken broth
1 cup Heavy cream
3/4 cup Rose or aromatic white wine
1 Tb. sugar
Toasted pumpkin seeds for garnish
- In a medium sized saucepan over high heat, saute the squash, onion, shallots and sugar with 1 Tb. of butter. Continue until the onions have turned light brown and slightly caramelized.
- Deglaze the saucepan with wine, and add cold water until it is 3/4 full. Let it simmer between 2 to 3 hours in very low heat adding a little bit of broth once in a while.
- Turn the heat back up to high and allow the soup to start reducing, add the cream and the rest of the butter until it becomes thick.
- Using an immersion blender, blend the soup until it has a smooth, thick consistency.
- Mix it and add salt and pepper, according to your tastes.
- Serve in a bowl and and a few slices of a very rich aged cheese, such as a Parmesan, and garnish with toasted pumpkin seeds.
Chef´s Tip: If you want to add a little kick to it, or if it turns out to be too sweet for your taste, add some lemon juice some chopped chiles and fresh cilantro to give it another spin. Feel free to invent a little!