Recipe: Roasted Autumn Squash Soup

Alex Chen of Boulevard Kitchen & Oyster Bar shares a recipe for Butternut Squash Velouté with Apple Cider, Allspice and Crème Chantilly.

Yield: 6 portions

Ingredients

1 medium-sized butternut squash
4 tbsp butter, unsalted
½ large white onion, julienne
2 cloves garlic, crushed
¼ fennel, julienne
1 small leek, thinly sliced
1 small carrot, peeled and small dice
1 stalk celery, small dice
½ tsp all spice
¼ tsp cinnamon
3 cups chicken stock
1 cup apple cider
2 cups cream
8 sage leaves
3 sprigs fresh thyme
salt and black pepper
juice of ¼ lemon
2 Tbsp vegetable oil

Method

– Preheat oven to 350 F
– Cut butternut squash in half and scoop out seeds
– Season squash with salt and pepper
– Spread 2 tbsp of butter on squash
– Sprinkle all spice and cinnamon on squash
– Add thyme and garlic
– Wrap squash with tin foil and roast in oven for 30 minutes, or until very tender
– Remove from oven and let sit in room temp for 20 minutes
– Open tin foil and scoop out flesh away from butternut squash skin, discard sage and thyme
– Heat pot over medium-high heat, add oil and 2 tbsp of butter
– Add onions, fennel, leeks, carrots and celery.
– Sweat mirepoix for 3 minutes
– Add squash, chicken stock and apple cider, let simmer for 20 minutes
– Add cream and simmer for another 20 minutes
– Season to taste and puree into squash soup until smooth

More Global BC recipes are available here