Jana & Cierra Robinson from Ocean Odyssey make Butternut Squash Soup & Garnish
BUTTERNUT SQUASH SOUP
- Butternut Squash 4 cups
- Unsalted Butter 3-5 tbsp
- Salt 1-2 tbsp to taste
- Heavy Cream ½ – ¾ cup
- Water as needed (approx ½ cup)
Start by rinsing the exterior of the butternut squash to remove bits of dirt. Using a chef’s knife and a cutting board lop off the top and bottom wasting as little as possible so that the squash will sit upright balanced on the cutting board. Proceed to peel the outer protective shell away from the squash meat, usually 2-3 passes of the peeler is sufficient or just continue until you have exposed uniform bright orange throughout. Next cut the squash so that you have 2 sections, top and bottom, the top is quite uniform which you can use for precise cuts whereas the bottom bell shaped section contains the seeds and needs to be scooped out with a spoon before cut into appropriate portions. (Save the seeds as you will be roasting them later)
Once you have cut the squash into appropriate and semi uniform shapes it will then be necessary to steam them until a toothpick or fork passes through with ease.
In the meantime begin warming your butter and heavy cream on the stove on low heat as to avoid browning the butter or boiling over the cream.
Immediately following the completion of the steaming process transfer the squash to the blender, add the cream, butter, salt and splashes of water as needed and puree the mixture until silky smooth.
Taste and adjust salt as desired.
- Butternut Squash Seeds ½ cup
- Canola Oil 1 or so tbsp
- Fennel Seed 1 tbsp
- Almonds ½ cup
- Sugar ¼ cup or so
- Sage Leaf, Fried as garnish
Using a mixing bowl toss the squash seeds with the oil and fennel seed until thoroughly mixed, place on baking sheet and roast until uniformly golden brown, crispy and then allow to cool, stir half way through in needed, 375 is a good temperature, just keep your eye on them, approx. 10-20 minutes depending on your stove.
Meanwhile almonds can be roasted simultaneously but separately or they can be toasted in a nonstick skillet over medium-high heat, once they have been lightly toasted add sugar and stir until it melts and coats the almonds, remove from heat and spread out on a baking sheet to cool.