Warm your stomachs with this yummy smoked butternut squash soup from Devan Rajkumar.
Smoked butternut squash soup
Serves 4 – 6
Ingredients:
- 2 large butternut squash, halved lengthwise/pitted
- 1 granny smith apple
- ½ yellow onion
- 8 sage leaves
- 1/2 tsp nutmeg
- 3/4 tsp allspice
- 1/4 tsp liquid smoke (can be found at most grocery stores)
- 1 tsp cinnamon
- 2 tsp maple syrup
- 2 ½ cups low sodium vegetable broth, or water
- 1 ½ tsp sea salt
- 1 tsp white pepper
- 1/3 cup heavy cream
- 1/3 cup toasted pumpkin seeds
- 2 tbsp unsalted butter, melted
Ingredients for chive oil:
- 1 bunch fresh chives
- ½ cup olive oil
- ¼ tsp salt
Ingredients for the spiked sour cream:
- 1 cup sour cream
- 1 tbsp fresh lemon juice
- 2 tsp lemon zest
- ½ tsp sea salt
- A pinch of white pepper
Method:
Pre-heat oven to 425°F. Lay squash cut side up and brush with 1 tbsp melted butter and sage leaves, and season with salt and pepper.
Roast for 30-45 minutes, or until fork tender.
Pre-heat a medium pot or dutch oven on low-medium, and add remaining butter. Dice apple and onion, and add to pot with cinnamon, nutmeg, allspice, liquid smoke, maple syrup and sautée.
When squash is ready and cooled, scoop out flesh with a large spoon and add to pot.
Add stock or water, and bring to a boil. Reduce heat to low-medium and simmer for 15-20 minutes.
Use an immersion blender or blender to blend soup. If using a blender, allow steam to escape through the lid while blending. For an additionally silky texture, pass the soup through a fine strainer.
Adjust seasoning if necessary and stir in heavy cream to finish the soup.
For the chive oil, bring a small saucepan of water to boil and add bunch of chives for 7-10 seconds, then remove to put in an ice bath.
Roughly chop the chives and add to a blender. With blender running on medium, slowly pour in oil and salt until desired consistency is reached, then put in a squeeze bottle or appropriate container.
For the sour cream, combine all ingredients and place in a squeeze bottle or appropriate container.
Dress soup with toasted pumpkin seeds, oil and sour cream.
Courtesy Devan Rajkumar