Washington Recipe: Butternut Squash Soup

Butternut Squash Soup

ROYAL CITY / El Gaucho / Jonathan Garcia / Serves 6-8

Yields1 Serving

 2 ½ lbs butternut squash
 5 cups whipping cream
 1 tsp fresh rosemary
 1 tsp fresh thyme
 1 tsp El Gaucho Steak Seasoning *El Gaucho seasonings can be bought at Metropolitan Market, Zupan’s, in El Gaucho restaurants or at Amazon.com.
 ¼ oz pistachios
 ¼ oz pine nuts
 ¼ oz walnut pieces
 ¼ oz golden raisins
 ¼ tsp El Guacho Diablo Spice *El Gaucho seasonings can be bought at Metropolitan Market, Zupan’s, in El Gaucho restaurants or at Amazon.com.
 ¼ tsp curry powder spice
 1 tbsp hone
 1 tsp bacon
 Chives

1

Preheat oven to 400 degrees.

2

Toss 1-inch cubed butternut squash with olive oil and garlic in a large bowl, and season with salt and black pepper.

3

Arrange the coated squash on a baking sheet and roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes. Let rest until cool.

4

Blend with cream in a blender. Add thyme, rosemary and steak seasoning to taste. In a separate bowl, combine honey, curry and diablo spice with a fork to make sure the spices are well-mixed.

5

Add nuts and raisins and mix.

6

Heat soup and pour into serving bowl.

7

Sprinkle nut and raisin mixture on the top with bacon bits and chives for garnish.

Ingredients

 2 ½ lbs butternut squash
 5 cups whipping cream
 1 tsp fresh rosemary
 1 tsp fresh thyme
 1 tsp El Gaucho Steak Seasoning *El Gaucho seasonings can be bought at Metropolitan Market, Zupan’s, in El Gaucho restaurants or at Amazon.com.
 ¼ oz pistachios
 ¼ oz pine nuts
 ¼ oz walnut pieces
 ¼ oz golden raisins
 ¼ tsp El Guacho Diablo Spice *El Gaucho seasonings can be bought at Metropolitan Market, Zupan’s, in El Gaucho restaurants or at Amazon.com.
 ¼ tsp curry powder spice
 1 tbsp hone
 1 tsp bacon
 Chives

Directions

1

Preheat oven to 400 degrees.

2

Toss 1-inch cubed butternut squash with olive oil and garlic in a large bowl, and season with salt and black pepper.

3

Arrange the coated squash on a baking sheet and roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes. Let rest until cool.

4

Blend with cream in a blender. Add thyme, rosemary and steak seasoning to taste. In a separate bowl, combine honey, curry and diablo spice with a fork to make sure the spices are well-mixed.

5

Add nuts and raisins and mix.

6

Heat soup and pour into serving bowl.

7

Sprinkle nut and raisin mixture on the top with bacon bits and chives for garnish.

Butternut Squash Soup

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