In Australia, they call it a butternut pumpkin and use it interchangeably with any recipes calling for pumpkin. In America, we call it a butternut squash. Regardless of its nickname or its actual origin, cucurbita moschata is a fantastic vegetable that is both hearty and nutritious, and the perfect base for a bowl of soup to enjoy on a cool evening. Enjoy with fresh-baked naan and a crispy green salad.
Australian Butternut Pumpkin Soup
Butternut Pumpkin Soup Base
2 Tablespoons butter
1 teaspoon minced shallots
2 teaspoons chicken bouillon crystals
1 1/2 cups roasted pumpkin puree
1 1/2 cups roasted butternut pumpkin puree (butternut squash)
2 cups chicken stock
1 cup heavy cream
Salt to taste
White pepper to taste
1. In stock pot, melt butter.
2. Saute shallots until soft and fragrant, about two minutes. Add bouillon crystals, pumpkin puree and butternut pumpkin puree. Heat through.
3. Add chicken stock a little at a time, whisking to incorporate. Heat to a simmer for ten minutes.
4. Drizzle heavy cream into soup, whisking to incorporate. Heat for another five minutes.
5. Serve in a wide soup bowl, topped by several tablespoons of harvest blend (if desired) and cracked white pepper.
Harvest Topping
2 Tablespoons butter
2 Tablespoons chicken stock
1 crisp apple, peeled, seeded and diced
½ cup chopped sweet onion
1 cup peeled grape tomatoes
¼ cup golden raisins
1. In sauté pan, melt butter. Add chicken stock, apple, onion, grape tomatoes and raisins, cooking over medium heat until fruit has reduced by half.
2. Continue cooking until mixture thickens and flavors caramelize.
Flavor Substitution: If you love noodles in your soups, but you’d like to try something new, consider cooked spaghetti squash in their place. Simply roast cut seeded squash, cut side down in a 350 degree convection oven for 30-45 minutes until tender. Allow to cool, shred pulp with a fork and serve in soups or buttered as a side dish.
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