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Destination Dish December Recipe: Lentil Salad with Roasted Peppers and Bacon Vinaigrette
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T. Cook’s Butternut Squash Soup Recipe
A traditional soup generally served in the fall, T. Cook’s butternut squash soup is perfect for a holiday gathering.Â
Butternut squash is easy to find year-round. The combination of the squash’s sweetness with this recipe’s savory ingredients provides complexity not typically associated with this dish.
Ingredients:
- 1 Tablespoon olive oil
- 1 large carrot, peeled and diced
- 1 medium onion, peeled and diced
- 1 Tablespoon ginger, fresh, peeled and minced
- 1 clove garlic, minced
- 2 ¼ lbs. butternut squashed, peeled and large diced
- 4 cups chicken stock or water
- 1 cup heavy cream
- ¾ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup pepitas (green pumpkin seeds), toasted
- 2 Tablespoons pumpkin seed oil
- Salt and white pepper to taste
Method:
Heat olive oil in a stockpot over medium heat. Sauté the carrot, onion, ginger and garlic until the onions begin to soften, about 5 minutes. Stir in the butternut squash and cook another 5 minutes, stirring occasionally to prevent sticking. Pour in the stock or water, turn up the heat and bring to a boil. Reduce heat to a simmer and cook until the carrots and butternut squash are soft, about 20 minutes, stirring occasionally.
Stir in the cream and spices and cook just until cream is heated. Puree the soup until smooth with a hand-held blender, or in a full-size blender, in batches, filling only half-full each time. Be careful when pureeing hot liquid as it tends to escape from the blender. Season with salt and white pepper to taste and, if desired, strain soup through a fine mesh strainer. Divide soup evenly between 6 warmed bowls. Garnish with pepitas and a drizzle of pumpkin seed oil.
Find this recipe among other classics from T. Cook’s Executive Chef, Lee Hillson, in our Royal Palms Resort and Spa book, Desert Dream, Desert Romance. For T. Cook’s reservations or more information, call 602.808.0766 or visit T. Cook’s online.
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