February 2nd, 2009 by Richard Julien
Roasted Butternut Squash Soup with vanilla cream and pistachios
Roasted Butternut Squash Soup with vanilla cream and salted pistachios
Ingredients
2 tbsp olive oil
1 kilo of peeled cubed butternut squash
¼ cup of butter
2 medium sweet onions – peeled and chopped into small pieces
1 red pepper – seeded and chopped in small pieces
5 peeled garlic cloves – sliced
2 bay leaf
¼ cup Manuka honey
1 lemon – juiced and zested
2 litres of good quality chicken stock
For the vanilla cream
500 mls of heavy cream – 34%
1 vanilla bean – split and scraped
1 tsp sugar
¼ cup of hulled and salted pistachios
Method
For the soup
- Pre-heat oven to 425 F
- Prepare a baking sheet with parchment paper
- Toss squash with oil and spread evenly over baking sheet , roast for 20 minutes.
- In a large pot melt butter on medium heat, when butter melts and foams add onions, red pepper, and garlic.
- Sweat vegetables stirring occasionally for 10 minutes – season
- Add honey and brown vegetables for 2 minutes
- Add zest and lemon juice, and bay leaf
- Add stock and simmer for 5 minutes
- Add squash and simmer for 20 minutes
- Remove bay leaf and purée soup with an immersion blender
For the Vanilla Cream
- Measure cream into a medium pot with sugar and vanilla
- Simmer for 10 – 15 minutes on medium heat until the cream reduces enough to coat a wooden spoon.
- Cool and remove vanilla bean.
Service
Portion hot soup into soup plate, drizzle cream on soup and top with salted pistachios!