Butternut Squash Soup

Indulge in a touch of elegance with this exquisite plated butternut soup, a delightful holiday recipe that is sure to warm your heart on those cozy evenings by the fireplace. Created using freshly grown winter squashes, this soup is cooked in a fragrant vanilla-infused milk, resulting in a velvety smooth texture that is simply irresistible. Imagine savoring each spoonful of this aromatic soup, served with honey-roasted butternut, tender chestnuts, and fresh goat cheese on top. It's a symphony of flavors that will transport you to the beautiful Corrèze region, where my godmother Janette inspired this creation.

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Indulge in a touch of elegance with this exquisite plated butternut soup

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How to peel and cut butternut squash

Butternut Soup

Cut butternut into chunks. If using red kuri squash, the skin can be eaten.
In the large pot, put butternut chunks, vanilla, Parmigiano Reggiano, milk, salt and pepper. Bring to boil, cover and cook for 25 minutes on low heat. Remove the lid and leave the soup on the stovetop for 15 minutes.

Butternut For The Garnishing

While the soup is cooking, roast skinned butternut halves with a drizzle of oil, salt, pepper and herbs in the fan oven set at 350ºF/180ºC for 40 minutes – let cool.

Cooking Chestnut

*Chestnuts can also be purchased already cooked in jars. Place the peeled chestnuts in the saucepan. Add butternut cooking liquid to cover. Cook chestnut with a dash of salt until fork tender ≈25 minutes. Drain the cooking liquid back to the butternut soup. Keep the nicest chestnuts for the garnishing and throw small pieces in the soup.

Mixing Butternut Soup

Mix butternut soup (make 3 batches) using the high powered blender. Add some of the heavy cream and butter in each batch. By mixing your soup in high powered blender with some fat will create the most creamy, rich tasting delectable soup.
Pass the soup through the chinois into a large pot or mixing bowl.
Transfer butternut soup back to the large pot. Readjust its consistency by adding more liquid and seasoning according to your taste. Keep the soup on low heat until ready to serve.

Garnishing

Sear the roasted butternut in a nonstick pan with butter and honey.
Transfer butternut to the cutting board and cut into ≈30g chunks. In the same pan, sautée chestnuts, hazelnuts, bread crumbs in fat; set aside.
Slice out the goat cheese log.

Plating

Top each roasted butternut chunk with a slice of goat cheese. Blowtorch cheese if desired and microwave for a few seconds or in the oven just for the cheese to soften. Season cheese with salt and pepper.
Ladle out hot soup in warm plates and add the garnishing. Add a drizzle of hazelnut or walnut oil. Bon appétit!

Butternut Soup Storage

Great news! butternut soup can be made in advance, and kept frozen for up to 6 months in sealed deli containers. Two days before serving, let the soup thaw slowly in the refrigerator. Then transfer the soup (it's normal if it looks separated) back to the pot, bring to boil and mix in the high powered blender. Add garnishing in warm plates, and pour in the hot soup.