Butternut Squash Soup

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As seen in the September 2014 Still Hungry? featuring Chef Martín Rios of Restaurant Martín

Butternut Squash Soup with Maple and Red Chile Whipped Mascarpone Garnish

Yield 4 servings

Butternut Squash Soup

1 pound butternut squash

1 green apple

1/2 yellow onion

1/2 red bell pepper

1/2 ounce peeled ginger

2 cinnamon sticks

1/2 cup orange juice

2 Tablespoons brown sugar

3 cups vegetable stock

1 cup heavy cream

Sauté the first six ingredients until lightly caramelized. Add the rest of the ingredients and simmer to even consistency, about 10-15 minutes. Remove the cinnamon sticks and puree until smooth.

 

Maple and Red Chile Whipped Mascarpone

1/2 cup mascarpone cheese

1/2 cup whipped cream

2 Tablespoons maple syrup

Pinch red chile powder

Salt and pepper (as needed)

In a bowl, whisk all of the ingredients together until thick. This soup can be garnished with candied pumpkin seeds.

This year, Restaurant Martín is featuring wines from Archery Summit and Pine Ridge Vineyards. Chef Martín suggests pairing the soup and mascarpone with the Pine Ridge Dijon Clone Chardonnay. “This beautiful wine, which is minimally oaked and is higher in acidity, is strong enough to stand up to the richness of the Butternut Squash Bisque.”


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