Ritz Carlton Butternut Squash Soup
2 pounds Butternut Squash peeled, deseeded and roasted (see instructions)
1 Tablespoons olive oil
1 Tablespoon butter
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup yellow onion diced (150g)
1/2 cup carrot peeled and diced (150g)
1/2 cup celery diced (100g)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1.5 cloves garlic peeled and minced
2 cups chicken stock can also use vegetable stock (750 ml)
1/4 teaspoon. brown sugar (or agave syrup)
1/5 cup of 1/2 and 1/2, 1 cup of coconut milk
1/2 teaspoon fish sauce optional - adds a nice umami flavor, not fishy at all
1/2 tsp curry powder
INSTRUCTIONS
Preheat oven to 400 Deg F. Peel, cut in half, and de-seed butternut squash. Place on a baking sheet and drizzle one tablespoon over the squash then place them upside down on a baking sheet. Season with nutmeg and cloves.
Roast the squash for 45-55 minutes or until fork tender.
In a soup pot, add 1 tablespoon of olive oil along with the butter and sauté onions, celery, carrot, and garlic until soft, about 5-7minutes. Season with the curry, salt and pepper.
Add chicken stock to the sautéed vegetables and stir
Add in butternut squash to stock mixture once it is removed from oven
Bring to a boil then let simmer for 30 minutes, stirring occasionally
Transfer in batches to a blender and puree until very smooth and pour back into the soup pot.
Add brown sugar, cream and fish sauce, stir well then bring to a simmer. Taste and season with more salt and pepper if desired
Serve with a sprinkle of grated nutmeg, fresh basil, and I used a bit of crumbled Queso Fresco. (this particular soup is on the sweeter side, so I add a tangy cheese like Goat or Queso Fresco to balance the flavor! You can use anything you wish)
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