Butternut squash soup from Josée di Stasio
Prep Time
Price Per Serving
Cooking Mode
1 kg (2 lb.) lb. butternut squash
15 mL (1 tbsp.) tbsp. olive oil
2 mL + 2 mL (½ tsp. + ½ tsp.) tsp salt
1 large onion, peeled and cut into 1-cm cubes (about 375 mL [1 ½ cups]) (½-in.)
45 mL (3 tbsp.) tbsp. butter or olive oil
750 mL - 1 L (3–4 cups) cup poultry broth
30 mL (2 tbsp.) tbsp. fresh ginger, peeled and finely chopped
pepper
olive oil
balsamic vinegar
Parmesan shavings
pepper
diced red pepper
green onion
lime zest
lime juice
1 kg (2 lb.) lb. butternut squash
15 mL (1 tbsp.) tbsp. olive oil
2 mL + 2 mL (½ tsp. + ½ tsp.) tsp salt
1 large onion, peeled and cut into 1-cm cubes (about 375 mL [1 ½ cups]) (½-in.)
45 mL (3 tbsp.) tbsp. butter or olive oil
750 mL - 1 L (3–4 cups) cup poultry broth
30 mL (2 tbsp.) tbsp. fresh ginger, peeled and finely chopped
pepper
olive oil
balsamic vinegar
Parmesan shavings
pepper
diced red pepper
green onion
lime zest
lime juice
Directions
1Preheat the oven to 190°C (375°F).
2Line a baking sheet with parchment paper.
3Using a chef's knife and a cutting board, cut squash in half lengthwise ( see chef's secret ).
4Brush both squash halves with 15 mL (1 tbsp.) olive oil.
5Sprinkle with half the salt.
6Place both halves on baking sheet, flesh-side down, and bake for 45 minutes or until tender.
7Let cool for 10 minutes. Use a spoon to scoop out stringy part and seeds and set aside.
8Fry onion in butter or olive oil in a saucepan over medium heat for 10 minutes, stirring occasionally.
9Add squash flesh, 750 mL (3 cups) poultry broth, the ginger, and remaining salt.
10Bring to a boil and simmer on low heat for 10 minutes.
11Purée soup in a blender. Season well with pepper, taste, and adjust seasoning as needed.
12Add a little broth if necessary.
13Serve the hot soup in shallow bowl with chosen toppings.
14Always choose a heavy squash that still has its stem. Use a large chef's knife to cut the squash. Remove the stem by hitting it with non-cutting part of knife. Place squash horizontally on cutting board.
15Pierce centre of squash with knife point and move blade back and forth. Repeat by pushing knife point in deeper until squash splits in two. You can also cut the squash in half by hitting the chef’s knife with a mallet.
Tips
1
). Brush both squash halves with 15 mL (1 tbsp.) olive oil. Sprinkle with half the salt. Place both halves on baking sheet, flesh-side down, and bake for 45 minutes or until tender. Let cool for 10 minutes. Use a spoon to scoop out stringy part and seeds and set aside. Fry onion in butter or olive oil in a saucepan over medium heat for 10 minutes, stirring occasionally. Add squash flesh, 750 mL (3 cups) poultry broth, the ginger, and remaining salt. Bring to a boil and simmer on low heat for 10 minutes. Purée soup in a blender. Season well with pepper, taste, and adjust seasoning as needed. Add a little broth if necessary. Serve the hot soup in shallow bowl with chosen toppings.
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Personal Note
Personal Note