SAVORY BUTTERNUT SQUASH SOUP
BY KIM AND PETER
“Fall is my favorite time of the year for many reasons… the smell in the air, the changing of the leaves, new fall fashion, etc. But one thing that always comes to mind is a yummy stick-to-your-bones soup. When trying to come up with a recipe for this throwdown, it was simple for us to come up with a tasty soup. However, plating is everything in this competition and we wanted to have fun with it.
At the Jean Talon Market, right before Halloween, you can find all kinds of fun and interesting pumpkins. Peter and I were debating serving our soup in the classic mini orange pumpkin or if we should use these ghostlike green pumpkins. In the end, the orange ones looked adorable on the white dishes. The trick is to make sure to clean them out completely, bake them in the oven at 400 degrees for 15mins and make sure they are still warm when you serve your soup. These fun bowls can be used for any puree of your choice. Enjoy!!” – Kim
1 Butternut squash
1 Large sweet potato
1 Large onion
1 Sprig of thyme
1 Sprig of sage
2 Tablespoons of olive oil
2 to 3 cups of chicken broth (we used homemade broth, but you can always substitute for store bought)
1 Tablespoon of cinnamon
1 Tablespoon of cumin
2 Tablespoons of paprika (1 for roasted veggies and one for soup)
Dollop of sour creme
Sprinkle of chopped chives
- Cut up all of your veggies into cubes and place in roasting pan.
- Cover the veggies with olive oil, salt, pepper, paprika and fresh herbs.
- Roast in the oven at 375 degrees for 1 hour or until veggies are soft
- Once veggies are fully cooked, transfer them to a large pot.
- Place the pot on the stove, turn the heat to medium and cover all of the veggies with chicken broth. If you do not have enough broth, add water. Bring it all to a boil.
- Once broth is boiling, add paprika, cumin, cinnamon, salt and pepper. Let mixture boil for one minute.
- Remove pot from heat and with a hand blender, puree the soup until completely smooth. If you do not have a hand blender, you can use an ordinary one.
- Return pot to stove-top and heat on medium/low until ready to serve.
Please note that this recipe can be vegetarian by using veggie broth instead of chicken broth.