Butternut Squash Soup - Out of the pages of HOUSE magazine

Todd Jacobs, owner and chef at FRESH Hamptons in Bridgehampton, gives us his recipe for a delicious and healthy butternut squash soup – perfect as a Thanksgiving starter:

A great starter that is very easy to make, and that has delighted my family, friends and restaurant clients for years, is our lightly curried local organic butternut squash soup. If you want to keep it vegan, I suggest a garnish of raw pear chutney which simply consists of some diced pears mixed with fresh grated ginger, and fresh squeezed lemon juice.  If you want to add a little richness and a crunch, a dollop of Greek yogurt and some toasted seeds from the squash with a little lime juice and crushed fennel seed work great. 

Lightly Curried Local Organic Butternut Squash Soup

1 Tbs Olive Oil

1 small Spanish onion (cut to medium dice)

1.5 lbs Organic Butternut Squash (peeled, seeded and cut into rough dice)

¼ cup honey

1 Tbs madras curry powder

1 qt filtered water

½ tsp sea salt

Additional salt and fresh ground pepper as necessary.

Heat oil until hot in a medium stainless steel pot add onion and salt and cook over medium heat stirring occasionally until onion is soft and translucent. Add curry powder and continue to cook for a few minutes more until fragrant. Add squash and continue cooking until lightly caramelized then add honey and mix well.  Add water being sure to cover squash completely. Add a little more water if necessary. Turn up heat and bring quickly to a slow simmer. Taste water to make sure salt is sufficient.  Reduce heat and cook for 25 to 30 minutes more until squash is tender.  Remove from heat and puree with a hand blender or in a vita prep or other heat resistant blender. Taste and add additional sea salt and fresh ground pepper as necessary. 

See more of Todd's recipes at house-magazine.net.

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