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Recipe: Butternut Squash Soup

Posted at 1:54 PM, Oct 14, 2015
and last updated 2015-10-14 15:54:39-04

Chef Franco from the Salt Lake Community College Culinary Program shows us how to make a classic fall soup.

Butternut Squash Soup

Butternut Squash, 2 pounds
Yellow Onion, 2 ea. medium size
Garlic, 2 cloves
Milk, 2 quarts
Butter, 2 tablespoons
Green apple, 1 ea.
Pepitas (toasted pumpkin seeds), 2 tablespoons
Crème Fraiche (buttermilk and heavy cream), 4 ounces
Pumpkin Spice (Cinnamon, Allspice, Ginger & Nutmeg), 1 tablespoon
Salt and Pepper, TT (to taste)

6-8 Quart Stock Pot
Blender (`Bar` blender) or Immersion Blender (`Stick` blender)

• Peel and quarter onions
• Sweat onions with butter in pot
• Clean squash and cut into large pieces while onions are cooking
• After onions are translucent add squash and garlic to pot
• Season with salt and pepper and cover with milk
• Bring to a simmer and cook until squash is `fork` tender
• Blend contents and adjust seasonings (salt and pepper)
• Dice apple into small cubes
• Toast seeds (*if raw in 325 degree oven)
• Serve in warm bowl and sprinkle with spice blend
• Garnish with apple, pepitas and crème fraiche