ROASTED BUTTERNUT SQUASH SOUP WITH PARSNIP PUREE

 

  • Cooking Time: 4-8 hours
  • Servings: 6
  • Preparation Time: 1 hour

Backstory

Created for Artizone Chicago's Flavors of Fall Cooking Contest: Slow-Cooked Meals

Ingredients

  • Roasted Butternut Squash Soup with Parsnip Puree
  • 3 small butternut squash, peeled and chopped into 1 1/2 to 2 inch pieces
  • 2 red peppers, chopped into large pieces
  • 1 large onion, chopped into large pieces
  • 1 1/2 teaspoons Herbes de Provence
  • salt and pepper to taste
  • olive oil
  • 2-4 cups (16-32 ounces) chicken stock
  • 1 cup (8 ounces) apple cider
  • ½ cup (4 oz) heavy cream
  • ---
  • Garnish:
  • Red Pepper Curls
  • 1 large pepper
  • Parsnip Puree
  • 2 medium parsnips (1 lb)
  • 1 Tablespoon butter
  • 1-2 Tablespoons (½ - 1oz) Heavy Cream
  • ¼ - ½ cup (2-4 oz) chicken stock
  • Salt and Pepper to taste
  • Truffle Oil

Directions

  • Place butternut squash, red peppers and onions in a roasting pan. Season with salt, pepper herbes de provence and olive oil. Roast in a preheated oven of 425 degrees for 45 minutes to an hour, stirring occasionally, until soft.
  • Add roasted vegetables, broth and cider to slow cooker. Cook on low for 6-8 hours, or on high for 4 hours.
  • Process in blender until smooth. Add additional broth or water to thin to desired thickness, and adjust seasonings to taste. Drizzle in heavy cream and blend on low to incorporate.
  • Serve and garnish.
  • ---
  • Red Pepper Curls
  • Cut off sides of bell pepper and place them on cutting board, skin side down.
  • Shave off the flesh, leaving a thin layer above the skin
  • Trim to a rectangular piece and julienne parallel to the shorter edge.
  • Place in ice cold water and let sit 15-30 minutes, and peppers should curl up.
  • Store in a plastic container in the refrigerator.
  • ---
  • Parsnip Puree
  • 2 medium parsnips (1 lb)
  • 1 Tablespoon butter
  • 1-2 Tablespoons (½ - 1oz) Heavy Cream
  • ¼ - ½ cup (2-4 oz) chicken stock
  • Salt and Pepper to taste
  • Combine parsnips in a pot with enough salted cold water to cover. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. Drain. Pureé hot parsnips, butter, and heavy cream until smooth. Thin with stock until desired consistency is reached.

Categories: Soup 
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