Butternut Squash Soup – Bruno Albouze

By Bruno Albouze · 120 min

Ingredients

Instructions

1. Cut the butternut into chunks. Skin can stay on red kuri squash.
2. Put the butternut chunks, vanilla, Parmigiano Reggiano, milk, salt and pepper in a large pot. Bring to a boil, cover and cook on low heat for 25 minutes. Then uncover and leave the soup on the stovetop for 15 minutes.
3. While the soup cooks, roast the skinned butternut halves with a drizzle of oil, salt, pepper and herbs at 350°F/180°C for 40 minutes, then let cool.
4. Cook the peeled chestnuts in a saucepan with enough butternut cooking liquid to cover, plus a dash of salt, until fork-tender, about 25 minutes. Drain the liquid back into the soup. Keep the nicest chestnuts for garnish and add small pieces to the soup.
5. Blend the soup in batches in a high-powered blender, adding some of the cream and butter to each batch.
6. Pass the soup through a chinois into a large pot. Adjust the consistency with more liquid and season to taste. Keep on low heat until serving.
7. Sear the roasted butternut in a nonstick pan with butter and honey. Cut into chunks of about 30 g. In the same pan, sauté the chestnuts, hazelnuts and breadcrumbs in fat, then set aside.
8. Slice the goat cheese log.
9. Top each butternut chunk with a slice of goat cheese. Blowtorch if desired, then warm briefly in the microwave or oven just until soft. Season with salt and pepper.
10. Ladle hot soup into warm plates, add the garnishes and a drizzle of hazelnut or walnut oil.

Summarized from Bruno Albouze's video. Watch it for the details.

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