This holiday-inspired soup is a versatile way to use any squash of the season, or sweet potatoes. A drizzle of toasted pumpkin seed oil and a dash of toasted pumpkin seeds completes this comforting Autumn soup.
Chef's notes
*You can substitute other winter squash such as acorn or curry. Feel free to experiment with different flavor profiles and combinations.
*Another great garnish option is to drizzle a bit of cashew sour cream before serving.
Steps
1
Preparing the Soup
Ingredients
1 1/2 tbsp olive oil
3 shallots, minced
1/4 cup sherry wine
2 1/2 cups butternut squash, peeled and steamed or boiled until fork–tender*
3 1/2 cups vegetable stock
2 tbsp maple syrup or molasses
3/4 tsp sea salt
Toasted pumpkin seed oil to drizzle as garnish (optional)
Fried sage leaves
Roasted chestnuts, sliced
First gather and prepare your mise en place.
To prepare the bisque, bring a soup pot to medium–high heat and add the olive oil. Add the shallots and sauté until golden and translucent, then deglaze with the sherry. Allow the wine to evaporate, then add remaining ingredients, bring to a simmer and cook for 10 minutes.
Using a stick blender or counter top blender, combine all remaining ingredients until smooth. Season to taste and serve.
As an option, garnish with a drizzle of pumpkin seed oil, sliced roasted chestnuts and fried sage.
