Are you ready for fall? Get in the warm, cozy, spirit of the season with the perfect fall recipe. Our very own Chef Charles is sharing his expert recipe for butternut squash soup. Make it at home or join us at CIRC for more seasonal favorites.
Butternut Squash Soup
1 large butternut squash for soup
1/2 pound of butternut squash for the optional added bonus
1 tablespoon of avocado oil
1/4 cup shallot, chopped
2 tablespoons tbsp freshly chopped ginger
3 cloves garlic smashed
1/4 cup brown sugar
2-3 Teaspoons Thai Red Curry paste (add as much as you would like its spicy)
3 cups of veg stock
1 13-14 oz can unsweetened coconut milk
1 oz of fresh lime Juice
Allspice cream (Recipe below)
Pumpkin seed oil
Preheat over to 350°F. Cut the squash in half lengthwise and remove the seeds. place cut side down in a baking pan with about 2 cups of water. Roast for 45 minutes to 1 hour or until very tender. Once the squash has cooled enough to handle, scoop the flesh out of the peel discarding the peel.
Heat a large pot over medium heat add the oil. Add the onion, ginger and garlic and
sauté until softened, about 3 minutes. Add the curry paste and cook for a few more minutes.
Add the squash, veg stock, coconut milk, sugar, and salt. Simmer for 15 minutes. Remove from heat and stir in the lime juice. Puree soup with a hand mixer or in a blender. Add salt to your liking probably around 1/2 -1 teaspoon.
Added Bonus to add to your soup if you would like:
Small dice squash 1 cup of raw butternut squash toss in oil, a little brown sugar, salt and pepper. cook in a hot oven until caramelized and cooked.
For an order, the about ¼ cup of hot caramelized squash goes into the bottom of a soup bowl and the soup is ladled over, drizzle of pumpkin seed oil and all spice cream.
1/2 cup of sour cream
1.5 tablespoons of cream
1/2 tsp of ground all spice
¼ tsp of salt
Whisk all ingredients together.