By: Helena Stallings, Culinary Arts Student
One of the main reasons why students choose to attend the Auguste Escoffier culinary arts program is because of the farm-to-table experience, as well as, knowing that by participating in local CSA’s Escoffier is able to give their students local, in season produce. Since winter squash is currently in season, one of the students’ favorite recipes is roasted butternut squash soup. Start by preheating your oven to 425 degrees. Then take 2 medium or 1 large sized butternut squash and cut it into 1-2 inch cubes. Lightly toss the squash with a little oil, salt and pepper, and roast in the oven for 30 minutes or until fork tender. While the squash is roasting, small dice 1 onion, mince 2 cloves of garlic and finely chop 8 sage leaves. When you are finished, sweat the onions, garlic and sage in a little oil or butter, season and reserve for later. Once the squash is finished add the squash, 2 cups of water and 3 cups of chicken stock to the onion mixture and bring to a boil, then reduce the heat and simmer for 10-15 minutes. Remove from the stove and add 1/3 cup of heavy cream, then blend everything together using an immersion blender or stand blender. Season to taste with salt and pepper, and garnish with creme fraiche and a sage leaf.
How to Make Roasted Butternut Squash Soup
2 medium butternut squash
2 tbsp butter or olive oil
1 small onion
2 cloves garlic, large
3 cups chicken or vegetable broth
8 fresh sage leaves
2 cups water
1 ½ tsp salt, plus more to taste
¼ tsp black pepper
1/3 cup heavy cream
Crème fraiche for garnish
- Heat oven to 425.
- Cut your squash in half, scoop out the seeds and place on an aluminum foil lined cookie sheet. Brush melted butter or olive oil along the tops and insides of the squash. Season with salt and pepper and roast for about an hour or until fork tender.
- While the squash roasts, dice the onion. Add olive oil or butter to large saucepan and saute with sage, salt and pepper. Stir occasionally. When onions are translucent start to sweat add garlic and cook for an additional 1-2 minutes or until aromatic. Remove the pan from the heat and set aside.
- When squash is done, remove from oven and let cool until it can be handled. Remove the meat from the skin and add to the saucepan with onion, garlic and sage. Add the broth and water and bring to a medium heat. Once it start to bubble, reduce the heat to low and simmer, stirring occasionally. Cook for about 15 minutes or until flavors meld. Make sure all clumps have been cooked out. When ready, remove from heat and stir in the cream.
- Using an immersion blender, puree the soup until smooth. Season to taste and serve garnished with a dollop of crème fraiche and a sage leaf.