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John Adams' Butternut Squash Soup
Added on February 6th, 2008
John Adams\' Butternut Squash Soup
Makes
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Prep time
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Cook time
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Ingredients

Directions

  • Preheat oven to 375 degrees.
  • Peel squash. Cut squash in half. Use a melon ball scooper, ice cream scoop, or big spoon to get seeds out of squash.
  • Chop squash into small cubes
  • Heat a cast iron pan until it's very hot
  • Add some olive oil, work fast and don't allow it to smoke. Add squash, thyme, red pepper, salt.
  • Sear the squash and then reduce the heat to medium.
  • Let the squash brown for about 5-10 minutes until it caramelizes.
  • Take some stock and de-glaze the pan, scraping up all the good stuff from the bottom of the pan.
  • Pour in a bit more stock and throw the whole mess (pan and all) in the oven for 10-15 minutes.
  • Take it out of the oven, and dump the contents into a food processor, add stock, and blend to desired consistency
  • Add salt, pepper, some cayenne if you want more heat, and some nutmeg to taste.
  • Serve in warmed bowls, garnish with parmesan and cilantro.
  • There's lots of room for play in this one. Change nutmeg to cinnamon, use parsley instead of cilantro, use pine nuts for garnish, or use croutons and gruyere...
  • It's very, very good, and it's a nice mix of flavors that fits in well with california fusion cuisine.