Butternut Squash Soup
Chef
John Condon
Hospital
Newton Medical Center
Prep time
20 minutes
Cook time
30–40 minutes
Yield
24 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
3 ounces vegetable base
3 quarts water
1 ½ ounces garlic, chopped
18 ounces onion, diced
3 teaspoons ground cinnamon
6 pounds butternut squash, diced
9 ounces butter
18 ounces heavy cream
3 ounces maple syrup
3 ounces honey
12 ounces dark brown sugar
1 ½ ounces kosher salt
9 ounces heavy cream
3 ounces roasted chestnuts
3 ounces sugar
Fresh mint
3 quarts water
1 ½ ounces garlic, chopped
18 ounces onion, diced
3 teaspoons ground cinnamon
6 pounds butternut squash, diced
9 ounces butter
18 ounces heavy cream
3 ounces maple syrup
3 ounces honey
12 ounces dark brown sugar
1 ½ ounces kosher salt
9 ounces heavy cream
3 ounces roasted chestnuts
3 ounces sugar
Fresh mint
preparation
Instructions
1. Sweat onions and garlic in butter for 2 minutes.
2. Add squash, vegetable base, and water. Bring to a boil and simmer until tender.
3. Add cinnamon, cream, maple syrup, honey, and brown sugar. Simmer 5 minutes.
4. Purée until smooth.
5. Add salt.
6. Whip heavy cream with sugar and chestnuts until stiff peaks form.
7. Garnish soup with whipped cream and mint.
2. Add squash, vegetable base, and water. Bring to a boil and simmer until tender.
3. Add cinnamon, cream, maple syrup, honey, and brown sugar. Simmer 5 minutes.
4. Purée until smooth.
5. Add salt.
6. Whip heavy cream with sugar and chestnuts until stiff peaks form.
7. Garnish soup with whipped cream and mint.
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