Chef Franco from the Salt Lake Community College Culinary Program shows us how to make a classic fall soup.
Butternut Squash Soup
Ingredients:
Butternut Squash, 2 pounds
Yellow Onion, 2 ea. medium size
Garlic, 2 cloves
Milk, 2 quarts
Butter, 2 tablespoons
Garnish:
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)
Equipment:
6-8 Quart Stock Pot
Blender (`Bar` blender) or Immersion Blender (`Stick` blender)
Directions:
• 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
