Butternut Squash Soup

De Bruno Albouze · 90 min

Ingredientes

Preparación

1. Cut the butternut into chunks. If using red kuri squash, you can leave the skin on.
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. Remove the lid and leave the soup on the stovetop for 15 minutes.
3. While the soup cooks, roast skinned butternut halves with a little oil, salt, pepper and herbs at 350°F (180°C) for 40 minutes, then let cool.
4. Place peeled chestnuts in a saucepan, cover with butternut cooking liquid, and add a pinch of salt. Cook until fork-tender, about 25 minutes. Drain the liquid back into the soup. Keep the best chestnuts for garnish and add the small pieces to the soup.
5. Blend the soup in batches in a high-powered blender, adding some of the heavy cream and butter to each batch.
6. Pass the soup through a chinois into a large pot or bowl.
7. Return the soup to the pot, adjust the consistency with more liquid and season to taste. Keep on low heat until serving.
8. Sear the roasted butternut in a nonstick pan with butter and honey. Transfer to a board and cut into chunks of about 30 g.
9. In the same pan, sauté the chestnuts, hazelnuts and breadcrumbs in fat, then set aside.
10. Slice the goat cheese log.
11. Top each butternut chunk with a slice of goat cheese. Soften the cheese briefly in the microwave or oven, then season with salt and pepper.
12. Ladle the hot soup into warm bowls, add the garnishes and a drizzle of hazelnut or walnut oil.

Resumido del vídeo de Bruno Albouze. Míralo para los detalles.

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