Butternut Squash Soup
ROYAL CITY / El Gaucho / Jonathan Garcia / Serves 6-8
[cooked-sharing]
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
