A recipe from Executive Chef Ray Gruezke at Rue 127.
Yield: 15–20 servings
Ingredients
- 3-4 medium-sized butternut squash
- 3 medium-sized carrots, peeled and diced
- 1 large onion, sliced
- 5 tbsp. butter
- 1/2 cup chopped sage
- 1/4 cup chopped thyme
- 3 cups cream
- 2-3 quarts chicken stock or broth
- Salt to taste
- Pinch of sugar to taste
- Few teaspoons sherry vinegar
Method
- Roast butternut squash in high heat oven (450° F). When tender enough to stick a fork through it, pull out of oven and scoop out the squash (no seeds).
- In a large pot over medium heat, add butter, diced carrots and sliced onion. Let carrots and onion cook until tender and caramelized. Add squash, thyme, and sage. Cook for 1-2 minutes. Add cream and stock and simmer on medium/low for about 20 minutes. When soup has reached your desired thickness, purée everything in a high-speed blender until smooth. After soup is blended to desired consistency, add salt, sugar and sherry vinegar to taste.
