Christina and Erin
Katherine Taylor Grofic
Harrison's Fresh + Local
Local Food Journey
Naomi Elle Schwartz
Posted by Kit Henshaw on 10/07, 2011 at 06:00 AM
For perfect fall flavors—the mild sweetness of butternut squash is perfectly offset with savory garlic and vegetables. Using some local cream helps to make it rich and velvety – but minimizing cream and using vegetable stock and roasted garlic helps to keep the fats and calories down. This recipe has a lot of steps in it – and that’s what creates the complex and award-winning flavors.
Stop in to Harrison’s for a bowl, or enjoy it from your own home.
- 1 large Butternut Squash (locally grown if possible)
- 4 cloves Garlic (medium size cloves)
- 1 stick Butter
- 1 cup Flour
- 3 stalk Celery - chopped
- 1 large Onion - chopped
- 2 small Carrot - chopped
- 1/2 cup Honey
- 1/4 cup Sugar
- 6 cups Vegetable stock
- 1 cup Cream (Meyer Dairy is best)
- 1 cup Milk
- Salt and White Pepper, to taste
Heat oven to 350 degrees
Prepare the squash:
- first cut in half, peel, and remove seeds. Slice long-ways into 2 inch flat pieces.
- pre-oil grill then roast squash over a medium flame about 2-3 minutes each side.
- roast squash in the oven at 350 for 15 minutes or until soft
- process the prepared squash until smooth (food processor or blender)
- Roast garlic cloves in oven at 350 degrees for about 20-25 minutes or until soft. Garlic can be roasted in skin or peeled – but skin should be removed before putting in soup.
Prepare roux: melt butter and slowly whisk in flour until thick and a little browned. Hold for final step
Combine garlic, onion, celery, carrots in food processor and process until smooth.
Heat vegetable stock over medium high heat and add squash, stir to incorporate. Add garlic/veggie mixture, stir to incorporate.
Add honey and sugar then season with approximately 1 teaspoon salt and 1 teaspoon pepper.
Bring to a simmer, reduce heat and slowly stir in cream and milk. Bring to a simmer and stir in ¾ of prepared roux, stirring and simmering for 5 – 10 minutes, until soup has thickened. Add additional roux only if needed.
Further blending makes this soup more velvety – a stick blender works best.
Add any additional salt and pepper as needed.
Makes about ¾ of a gallon – or 12-16 cups of soup
Recipe by Chef Harrison Schailey of Harrison’s Wine Grill & Catering
Author: Kit Henshaw
Bio: Local Food Devotee l Owner, Business Manager, Forager for Harrison's Wine Grill & Catering
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