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Butternut sqaush soup

BT Toronto | posted Wednesday, Oct 9th, 2013

Butternut sqaush soup

Yield 4 litres


  • Butternut squash, peeled & cut into 2” cubes – 2.5 lb
  • Onion, julienne – ¾ lb
  • Ginger, peeled & sliced thin – 1 oz
  • Chicken stock – 2.5 L
  • Salt & Pepper – to taste
  • 35% cream – 1 Cup
  • Pure Maple Syrup – 2 Tbsp


  1. Heat a large stainless steel sauce pot over medium heat.
  2. Melt butter until foaming, add onions and ginger and sweat until translucent – no colour.
  3. Add squash and gently sweat for 3-5 minutes.
  4. Add chicken stock and bring to a boil, reduce heat and simmer for 20-30 minutes until squash is fully tender.
  5. While soup is cooking, carefully cut the top of the mini pumpkins as if you were going to carve it (so you can put the lid back on).  Hollow out the inside with a spoon and ensure it’s clean.
  6. Puree soup with immersion blender or in batches using stand blender, and pass through a fine sieve.
  7. Season the soup with salt and pepper.
  8. Just before serving whip the cream to stiff peak and fold in the maple syrup.
  9. Ladle the soup into the mini pumpkin bowls and top with a dollop of maple cream.

Courtesy Chef Graham Pelley, www.e11even.ca