You may recall that a couple weeks ago I was in Canada, eating an exquisite meal at Araxi, pouring over the cookbook longingly. Days later, that dinner was still fresh in my mind – that dark molten chocolate cake interior, those pickled beets, the texture of that incredible butternut squash soup. By Saturday, I could wait no longer.
- 1/2 cup butter
- 2 sliced shallots
- 5 lb butternut squash
- 7 cups vegetable stock
- 3/4 cup grated Parmesan
- 1/4 cup whipped cream
- 2 tbsp toasted pumpkin seeds
- 1 tbsp chopped chives
- salt and white pepper
1. Heat the butter in a large saucepan (you’ll have to add in all of the squash later on) and sauté the shallots until they’ve become slightly browned.
2. Add in the squash and some salt and white pepper for seasoning, cover the pot, and cook for 20 minutes over low heat, or until the squash is soft.
3. Pour the stock in and let the mixture simmer for 5 minutes or so.
4. Stir in 1/2 cup of parmesan and then remove the soup from the heat after a couple minutes.
5. Pureé the soup thoroughly and pour it through a mesh sieve.
6. Stir in the whipped cream and add more seasoning as necessary.
7. Serve out portions, topping each portion with a bit of parmesan, a few pumpkin seeds, and a pinch of chopped chives.