Butternut Squash Soup

By Paul Tebbets of Benjamin's Western Avenue Burger Bar | Yield: 16 Servings
By / Photography By Michael Fornataro | November 06, 2015

Ingredients

  • 5 pounds butternut squash, cubed
  • 8 tablespoons unsalted butter, divided
  • 1 ½ teaspoons kosher salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 1 small vidialia onion, diced
  • 8 leaves fresh sage
  • 1 ½ Granny Smith apples, peeled and diced
  • 4 cups vegetable stock
  • 2 cups water
  • ¾ cup heavy cream
  • 1 cup walnuts
  • 2 tablespoons brown sugar
  • 1/8 teaspoon cayenne pepper

Instructions

  1. Toss butternut squash with 3 tablespoons melted butter, and kosher salt and black pepper to taste in a mixing bowl. Transfer to a baking sheet, and roast at 425ºF for 40 minutes or until knife tender.
  2. In a large sauce pan, melt 3 tablespoons of butter over medium-high heat. Stir in onion, sage, apple, and kosher salt and black pepper to taste. Sweat for 10 minutes.
  3. Add in roasted squash, vegetable stock, water, 1 ½ teaspoons kosher salt, and ½ teaspoon black pepper. Bring to a boil, reduce heat, and simmer for 20 minutes.
  4. Remove from heat, and add heavy cream. Blend with an immersion or traditional blender.
  5. To make the candied walnut topping, melt 2 tablespoons butter in a sauce pan over medium-high heat. Toss in walnuts until well-coated. Stir in brown sugar and cayenne pepper. Once caramelized, transfer the candied walnuts to a parchment paper-lined baking sheet to cool. 
  6. Serve each bowl of butternut squash soup with a sprinkle of candied walnuts on top.

Recipe by Paul Tebbets of Benjamin’s Western Avenue Burger Bar, 900 Western Ave., North Side. 412.224.2163.

 

Ingredients

  • 5 pounds butternut squash, cubed
  • 8 tablespoons unsalted butter, divided
  • 1 ½ teaspoons kosher salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 1 small vidialia onion, diced
  • 8 leaves fresh sage
  • 1 ½ Granny Smith apples, peeled and diced
  • 4 cups vegetable stock
  • 2 cups water
  • ¾ cup heavy cream
  • 1 cup walnuts
  • 2 tablespoons brown sugar
  • 1/8 teaspoon cayenne pepper
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