BUTTERNUT SQUASH SOUP

A cold-weather staple.

Welcome to our Tilt It Yourself series, where professional chefs use Electrolux Masterpiece Collection appliances with PowerTilt® Technology to develop unique dishes. Here, Chef Jason Hall offers his take on a butternut squash soup. 

Yields 4 portions. Vegetable ashes are a great way to create a deep smoky and rustic flavor and are great in spice rubs and in BBQ sauces.

Butternut Squash Soup

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Ingredients

2 butternut squash (about 4 lbs. total)

8 oz. reserved roasted squash, medium dice

1 c. diced leeks, white part only, reserve the green top for the terrine

2 tbsp. leek ash (see recipe)

1 tbsp. chopped fresh garlic

3 tbsp. chopped fresh ginger

1 c. coconut milk

3 oz. heavy cream

3 tbsp. maple syrup

½ c. honey

¼ tsp. granulated gelatin

1 tsp. pumpkin seed oil

4 c. vegetable stock or water

4 c. old-fashioned rolled oats

1 c. and 3 tbsp. dried cranberries

1 c. grated unsweetened coconut

2 ½ c. pistachios chopped

1 c. pepita (green pumpkin seeds)

1 c. sliced almonds

¼ tsp. grated nutmeg

1 tbsp. extra virgin olive oil  

¾ c. vegetable oil

½ oz. Bourbon

Freshly ground pepper to taste

Electrolux Masterpiece blender

Electrolux Masterpiece immersion blender

Instructions

Soup
Preheat oven to 375°F.

Cut the ends off the squash, then split in half length wise.

Place the squash on a sheet tray lined with foil, brush with olive oil and season with salt and pepper, and roast for about 35 minutes or until tender. A knife should easily slide through the skin into the pulp. Let cool at room temperature for about 20 minutes.

Using a large spoon, scoop out the seeds and discard them. Peel the half carefully and remove any fibers. In a small bowl, set aside 8 oz. for the terrine and cover with plastic wrap.

In a stock pot, heat 1 tbsp. olive oil and add the leeks. Sweat until translucent and add the garlic and ginger. When the garlic is fragrant add 2 tbsp. maple syrup and nutmeg. Add the squash and 4 c. stock and bring to a boil. Lower the heat and cook gently for 15 minutes, then add the coconut milk and cook for 10 additional minutes.
With the Electrolux Masterpiece Collection blender, use the soup function twice to puree the soup until very smooth, season as needed.

Cranberry-Pumpkin Seed Granola
Preheat the oven to 350°F.

Toss the oats, coconut, almonds, 1 c. dried cranberries, pistachios and pepita together in a large bowl. Add the honey and ¾ c. vegetable oil to the mixture and stir until well coated.

Pour onto a small sheet pan. Bake, stirring occasionally with a spatula until the mixture turns a nice, even, golden brown (about 20 minutes).

Remove the granola from the oven and allow to cool, stirring occasionally. Once cool, add mixture to the Electrolux Masterpiece Collection blender and pulse to evenly combine all the ingredients.

Reserve in an airtight container.

Butternut Squash Terrine
Prepare a small tunnel mold or desired mold by spraying with nonstick spray and lining with plastic wrap.

Lay the pieces of squash out on a small sheet tray, sprinkle all the remaining items over the squash. Toss ingredients gently 3-4 times careful not to break up the squash.

Pack this mixture into the prepared mold and wrap tightly with plastic wrap. Refrigerate overnight.

Leek Ash
Reserved green leek tops – sliced into 2 inch segments

Preheat oven to 350°F.

Place the leek tops on the tray and cook until they are dark (about 45 minutes). They will look burnt, but this is what creates the smoky, rustic flavor of the ash. Remove from the oven and let cool completely.

Crumble the mixture over the tray, add this to a spice grinder and grind into a dust. Store in a spice tin for use.

Bourbon Whip Cream
Add the heavy cream to a stainless steel bowl. Using the Electrolux Masterpiece Collection immersion blender fitted with the double whisk attachment, slowly whip the cream until thick.

Add bourbon, salt and pepper.

Assembly
Slice terrine into 1 in. slices; hold at room temperature.

Add butternut squash puree to a soup bowl, gently set terrine in the middle and sprinkle the granola, drizzle with pumpkin seed oil and seasoned brandy whip cream if desired.

More Recipes

Butternut Squash Soup

Chef Jason Hall

Meet Featured Chef Jason Hall

Chef Hall was one of nine chefs chosen to represent 2016 ACF Culinary Team USA in international cooking competitions.