idealchef.com

Butternut Squash Cappuccino

Date Added: Sep 12, 2010 American Appetizers
Back to Search

No Related Video Recipes Available.

Prep Time

35 mins

Cook Time

45 mins

Ready In

1 hrs 20 mins

Serving

4

*to adjust serving size click on "serving box".

Description

A thick and rich butternut squash soup with tons of flavor. Try serving it in a mug and top with steamed milk or fresh whipped cream for a fun take on the traditional butternut squash soup. A Great Winter Soup to keep you warm


Ingredients

  • 1  Each Butternut Squash
  • 1
  • 1  Each Onion, diced
  • 2
  • 10  Each Garlic Cloves, diced
  • 3
  • 2  Each Shallots, peeled and cut
  • 4
  • 3  Table Spoon(s) Shallots, minced
  • 5
  • 3  Each Cinnamon Sticks
  • 6
  • 1  Tea Spoon(s) Cloves
  • 7
  • 1  Quart(s) Water, or enough to cover ingredients in pot
  • 8
  • 4  Table Spoon(s) Butter
  • 9
  • 1  Tea Spoon(s) Extra Virgin Olive Oil
  • 10
  • 3  Each Sage Leaves
  • 11
  • 2  Each Thyme Sprigs
  • 12
  • 1  Cup(s) Parsley, chopped
  • 13
  • 2  Table Spoon(s) Creme Fraiche
  • 14
  • 1  Table Spoon(s) Maple Syrup, pure
  • 15
  • ½  Tea Spoon(s) Fresh Nutmeg, grated
  • 16
  • 1  Tea Spoon(s) Steamed Milk or Fresh Whipped Cream (optional)
  • 17
  •  To Taste Salt & Pepper
  • 18

Directions

    1. Peel butternut squash, reserve the skin
    2. Cut both ends off of squash and reserve, then cut lengthwise and remove any seeds, reserve seeds
    3. Cut squash into cubes
    4. Add reserved skin, ends and seeds to a large pot
    5. Add 1/2 an onion, 5 garlic cloves, 2 shallots, cinnamon sticks and cloves and cover ingredients with water
    6. Cook for 35 - 45 minutes on medium high heat to make a stock
    7. In another pot, add 3 tablespoons of shallots, 5 garlic cloves, 1/2 diced onion, extra virgin olive oil and 2 tablespoons of butter. Sweat them out
    8. Place on stove over medium heat until onions are translucent, 7 - 10 minutes
    9. After about 5 minutes, add sage leaves, parsley, butternut squash cubes and thyme
    10. Strain stock right into pot just enough to cover the squash
    11. Cook until the squash is soft, about 25 minutes
    12. Pour out some of the liquid and reserve
    13. Pour soup into a blender or a food processor and puree on low then bring to medium for 2 - 3 minutes
    14. Add remaining butter, creme fraiche and maple syrup, blend
    15. The reserved liquid can now be added if needed, depending on your desired consistency
    16. Taste and season if necessary
    17. Ladle soup into a mug and top with steamed milk or whipped cream (optional)
    18. Garnish with grated fresh nutmeg

To add a comment you must have to login or sign up.