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SPICED BUTTERNUT SQUASH SOUP

Oct 25
2 min read

Soup — Yield: approximately 6 to 8 Portions


Roasted butternut squash slowly simmered with aromatic spices, garlic, and caramelized shallots, then pureed until silky smooth. Finished with spiced olive oil, crispy shallots, and roasted root vegetables for warmth, texture, and depth of flavor.



Spiced Butternut Squash Soup

Ingredients

  • 2 lb Butternut Squash, peeled, seeded, and cut into 1-inch cubes

  • 6 Garlic Cloves

  • 12 Sprigs Fresh Thyme

  • 10 Sprigs Fresh Sage

  • 15 Whole Allspice Berries

  • 9 Whole Cloves

  • 1–2 Whole Star Anise

  • 1 Cinnamon Stick

  • 2 qt Water

  • 2 cups Shallots, thinly sliced

  • Extra-Virgin Olive Oil, as needed

  • Kosher Salt, as needed

  • Chili Flakes, as needed


Method

  1. Toss the butternut squash with the garlic, thyme, sage, and enough olive oil to coat. Season with kosher salt and a light pinch of chili flakes.

  2. Spread the squash on a sheet tray and roast at 325°F until completely tender and lightly caramelized. Discard the thyme and sage stems.

  3. In a dry pot, toast the allspice, cloves, star anise, and cinnamon until fragrant. Add the water and bring to a boil. Remove from the heat and allow the spices to steep for 10 minutes. Strain and reserve the spiced infusion.

  4. In a heavy pot, slowly caramelize the sliced shallots in olive oil until deeply golden and sweet.

  5. Add the roasted squash and garlic to the shallots. Pour in enough strained spiced infusion to generously cover the vegetables.

  6. Bring to a gentle simmer and cook for 20 minutes, allowing the flavors to fully develop.

  7. Puree until completely smooth. Emulsify with extra-virgin olive oil to create a silky texture, adjusting the consistency with additional spiced infusion as needed.

  8. Pass through a fine-mesh strainer. Season with kosher salt and keep warm.


Spiced Olive Oil

Ingredients

  • 15 Whole Allspice Berries

  • 5 Whole Cloves

  • 1–2 Whole Star Anise

  • 1 Cinnamon Stick

  • 1 cup Extra-Virgin Olive Oil


Method

  1. Gently toast the whole spices in a dry pan until fragrant, taking care not to scorch them.

  2. Lightly crack the spices in a spice grinder or with the bottom of a pan. Do not grind them into a powder.

  3. Place the warm spices in the olive oil and allow to infuse for at least 30 minutes. For a deeper flavor, infuse for several hours at room temperature.

  4. Strain before serving.

To Serve

Garnishes: Roasted diced butternut squash, roasted celery root or parsnip, crispy shallots, finely cut chives, and spiced olive oil.


  1. Heat the soup and transfer to a small pitcher for tableside pouring, if desired.

  2. Warm the roasted butternut squash and chosen root vegetable together with a touch of olive oil. Finish with finely cut chives.

  3. Place the vegetables in the center of each warm bowl and top with crispy shallots.

  4. Finish with a few drops of spiced olive oil.

  5. Pour the hot soup around the garnish tableside, or ladle directly into the bowl.


Chef’s Note: The clove is intentionally lighter in the finishing oil so the cinnamon, allspice, and star anise remain warm and aromatic without becoming overly perfumed.



 
 
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