Butternut Squash Soup with Matcha with The Rabbit Hole
With these cold temperatures, many of us are enjoying a nice, warm bowl of soup.
We’re putting a twist to the classic favorite soup, butternut squash soup and it’s called matcha. Ever heard of it? It’s a super food and Chef Daniel Mears from The Rabbit Hole in Salisbury stops by the DelmarvaLife kitchen to show us how to incorporate the super food into our soup.
Chef Daniel also talks about upcoming cooking classes and demonstrations taking place at The Rabbit Hole starting in February. Check out The Rabbit Hole on Facebook for more information and to stay up-to-date with all the exciting things they have happening there this year.
Check out the recipe:
- 1 Large Butternut Squash
- 2 Cups Vegetable Broth
- 1T Fresh Garlic
- 2 Stalks of Celery
- 1 T Curry Powder
- 1 Green Apple | Chopped & Seeded
- 1/4 C Plain Yogurt
- 1 t Matcha Powder
Peel and take seeds out of the squash. Roast squash in 350 degree oven for 30 minutes or until tender.
Sautée Celery until soft in medium sauce pan. Add Garlic and cook until fragrant. Add Veggie Broth and bring to a boil.
Add roasted squash and curry powder.
Allow to chill and blend in bar blender or blend in pan with immersion bender until smooth.
Mix matcha and Yogurt.
Top warm or cold soup with chopped apple and Yogurt to taste.