A great Thanksgiving recipe by 2013 Culinary grad Shikha Sharma.
Serves: 5 Cups aprox.
- 3-4lbs Butternut Squash, cut lengthwise
- 2 Cups Onions, Chopped (1 Medium Onion)
- 1 Cup Carrots, Chopped (1.5 Carrots)
- 1 Cup Celery, Chopped (2 Medium Celery Stalks)
- 1 Cup Tart Apple, Peeled, Cored and Chopped (I used 1 Medium Granny Smith)
- Salt & Freshly ground Black Pepper
- Coconut Oil Spray
- 2 T Coconut Oil
- 2 T Water
- 4 Cups of Water
- Crème fraîche (optional)
Step 1: Bake the Squash
Take a spoon with a sharp edge and scrape out all the seeds from the squash.
Spray some oil on a baking sheet lined with aluminum foil. Also spray the squash both on the flesh and skin. Add 2 T of water around the baking sheet.
Sprinkle some salt and pepper and bake at 350 F in the oven for 40minutes or until it’s tender.
Step 2: Meanwhile cook the veggies
Grab a soup pot and add 2 T Coconut oil. Add onions, carrots, celery, and apple. Season with some salt and pepper and combine everything. Place a parchment lid on top and cook for about 20-30minutes on low heat. (See above video on how to make one).
Step 3: Final Step
When the squash is cool to touch, scrape out all the flesh and place it in a bowl or directly into the soup pot with the veggies.
After the squash is in the soup add 4 cups of water and combine everything. Bring it to a gentle boil and simmer for 10minutes.
Carefully blend everything in a blender until smooth or to desired texture. Pour the soup back in to the pot and simmer for few minutes. Check seasoning and serve hot!
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