Recipe: Roasted Butternut Squash Soup from David Burke Prime - WFSB 3 Connecticut

Recipe: Roasted Butternut Squash Soup from David Burke Prime

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Roasted Butternut Squash Soup

Yield: 4-6 servings


3.5-4 lbs butternut squash
3 oz unsalted butter
3 each shallots
2 spring fresh thyme
3 ½ cups water
1 cup heavy cream
2 oz brown sugar
½ oz fresh ginger, chopped
2 oz maple syrup 


Cut butternut squash in halves, scoop out seeds and filaments and reserve them. Place butternut squash on sheet pan cut side up(with skin on) and roast it in the convection oven at 400 degrees for about 40 minutes or until fork tender.

Sweat shallots in butter, then add thyme, seeds, and ginger. Cook until butter turns yellow like saffron, add water, and let simmer for 30 minutes. Strain the liquid, add the flesh of the butternut squash with skin removed, season with salt and brown sugar, add heavy cream and bring to boil. Add maple syrup. Blend with burr mixer and process with vita mix for perfect smooth finish.

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