Name: Butternut Squash Soup
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

Butternut Squash Soup

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

[cooked-sharing]

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

Preheat oven to 400 degrees.

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

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.

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.

Add nuts and raisins and mix.

Heat soup and pour into serving bowl.

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

Ingredients