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Fall Soup: Butternut Squash

By Chef Moe Marsh

Winter is here, and the soup is on the way! This is one of my favorite times of year, when the air gets crisp and the trees shows us their true colors before letting their leaves fall to the ground. Harvest has come and with it all its winter vegetables.

I love making soup at this time of year—and making a lot! LOL

As chefs, we work long hours, and some days, the last thing I want to do is cook. So, I enjoy making a big pot of soup that lets me eat well for the week. At the Ridge, I also enjoy making soup for our lovely staff with items we may have left over from events. There’s nothing better than a warm bowl of soup on a cold winter day.

So, with that being said, I’m going to leave you with my SOUP OF THE DAY (Butternut Squash Soup). Here is a recipe I hope you all enjoy.

Until next time, stay hungry and cook with a smile.

Butternut Squash Soup Recipe 

Ingredients

  • 2 tbsp butter or olive oil
  • 1.5 cups chopped yellow onion
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 3- lb roasted butternut squash*
  • 1/8 tsp ground cinnamon
  • 6 cups vegetable or chicken stock**
  • drizzle of heavy cream optional, for garnish
  • toasted pumpkin seeds optional, for garnish

Instructions

Melt the butter in a soup pot over medium heat, then add the onion, salt, and pepper, and cook for 10 minutes, until the onions are soft.

Add the roasted butternut squash cubes and cinnamon, and stir for 2 minutes, until the cinnamon smells fragrant.

Add the stock, bring the liquid to a boil over high heat, then reduce to a simmer. Cook for 2 minutes at a simmer.

Puree the soup, either using an immersion blender, or by cooling the soup slightly and blending in a blender (you will likely need to do this in batches).

Taste the soup, and see if it needs more seasoning.

Serve as is, or with a drizzle of heavy cream and a few pumpkin seeds, if desired. Enjoy!