Butternut Squash Soup Recipe
Serves 6-8
Recipe by Chef Shaun O’Neale–
Winner of MasterChef USA Champion Season 7
Butternut Squash Soup
- 3 large butternut squash, 1 will be used for garnish, cut in half seeds removed and reserved
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup white miso (optional)
- 1 cup vegetable stock
- 2 tablespoons honey
- Salt and white pepper to taste
Crispy Squash Seeds
- 1 cup reserved seeds from squash
- 1 tablespoons olive oil
- 2 teaspoons cajun seasoning
- Pinch of salt
Garnish
- Balls of squash
- Sesame seeds
- Chives, minced fine
- Micro cilantro greens
- Small celery leaves
- Sesame oil
To make the squash: Pre heat the oven to 375 degrees. Place the squash on a sheet pan cut side up and rub in the olive oil, season with salt and pepper and roast in the oven. When one of the squash is just starting to become tender remove it from the oven and let cool slightly. Using a melon baller remove small balls of flesh from the squash and set aside. Allow the remaining squash in the oven to cook until completely tender, about 2 hours. When the squash is almost done cooking add the milk and cream to a sauce pot over low heat and warm through. Remove from the oven and let cool enough to handle. Once cool scrape out all the cooked flesh from the skins of the squash and place in a blender (you may need to work in batches) adding in the milk mixture to help the blender. Once you have a very smooth consistency and all the squash has been pureed add the soup to a CookCraft 8qt stock pot along with the miso, vegetable stock and honey. Cook over medium low heat for about 45 minutes to 1 hour stirring often.
To make the crispy squash seeds: Once the seeds have been removed from the squash rinse them off under running water to remove any remaining squash flesh. Place on a paper towel to dry completely. In a small bowl combine the seeds with the oil, cajun seasoning and the salt and stir well to combine. Spread out in a single layer on ashes pan lined with parchment paper. And bake until crispy about 10 to 15 minutes. Remove and let cool.