
Garnish the soup with pepitas (sunflower seeds), parsley and truffle oil. Garnishing is always optional but it does add texture and flavor.
Butternut Squash Soup Recipe:
1 whole yellow onion large diced
6 clover garlic, smashed
1/4 cup dry white wine
4 cups diced butternut squash
water
salt and pepper
sweet paprika to taste
4 T sunflower seeds, toasted
4 T italian parsley, finely chopped
salt and pepper
truffle oil or olive oil to cover
Heat a medium sauce pan/pot, drizzle 2 T olive oil and sweat the onions and garlic.
Pour in wine (this is optional as well) and simmer until almost dry.
Add butternut squash and 4 cups water.
When it comes to a boil, lower heat, cover and simmer until squash is cooked through and very soft with poked.
Remove from heat and puree with a blender. A handheld blender is perfect for this job.
Adjust seasoning with salt, freshly ground black pepper and sweet paprika.
While butternut squash is cooking prepare the pepita garnish.
Toast pepitas on a dry hot skillet, stirring often so they do not burn. They will brown slightly and start to pop a bit.
Add chopped fresh parsley, salt and freshly ground black pepper and olive oil or truffle oil.
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