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Roasted Butternut Squash Soup with Glazed Balsamic Butternut Squash and Parmesan Crisps 

click to enlarge Roasted Butternut Squash Soup with Glazed Balsamic Butternut Squash and Parmesan Crisps - BRIENNE BOORTZ
  • Brienne Boortz
  • Roasted Butternut Squash Soup with Glazed Balsamic Butternut Squash and Parmesan Crisps

Ingredients (for balsamic-glazed butternut squash)

1 peeled, cubed butternut squash

2 tbsp. honey

¼ c. balsamic vinegar

1 tbsp. lemon-pepper seasoning

3 tbsp. olive oil

For parmesan crisps

2 c. shredded Parmesan cheese

Roasted Butternut Squash Soup:

2 shallots, or 1½ oz. sliced

2 tbsp. butter

3 tbsp. olive oil

1 sprig rosemary

1½ lbs. butternut squash

2½ c. vegetable stock

¼ c. heavy cream

salt and pepper

Directions for the squash

Preheat oven to 400 degrees. In a large bowl, combine all ingredients and mix to coat the squash. Place the squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until the squash is tender and brown, about 30 to 35 minutes, making sure to flip the squash after 15 minutes. Cut the squash into 1-inch pieces.

For the crisps:

Line a cookie sheet, preferably with a silicon liner, or with wax or parchment paper. Spread the cheese evenly in one large circle. Place in a pre-heated 350-degree oven and cook for 7 to 8 minutes or until the cheese is melted and just starting to brown. Remove from heat, cool and break into pieces.

For the soup:

Brown the shallots in the butter and olive oil. Add the rosemary whole and continue to cook, but don't burn. Peel and seed the squash while the shallots are cooking, dice and add to the pot. Add vegetable stock and simmer until the squash is tender, or about an hour. Remove squash and stock from heat and remove the rosemary. Puree, add the cream, and season.

To serve, place 3 or 4 balsamic glazed butternut squash pieces into the bottom of the soup bowl. Pour the soup over the squash pieces and garnish with a Parmesan crisp. Serves 4.

Aftertaste

This soup is always on our menu at Charles Court at the beginning of fall, and our guests wait all summer for it, as it is an indication that fall is here and winter is on the way. The squash comes from Venetucci Farm, like much of the produce used at Charles Court, and follows the style of Charles Court food in that we take something at its best stage from the farm, and do very little to it other than cook it properly and let it stand on its own, so the flavor can speak for itself.

— Submitted by Charles Court at The Broadmoor executive chef Gregory Barnhill

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