| Butternut Squash Soup – Vichyssoise Recipe |
Recipe type: Soups
Author:
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 4
Traditionally, a Vichyssoise soup is a cold soup made with leeks and potatoes. To give you more vitamin B, I created this version with Butternut squash.
Ingredients
- 4 Tbsp butter
- 1 white onion, peeled and chopped
- 4 celery stalks, sliced
- 4 leeks, white part only, sliced
- 2 medium Butternut squash
- 1 sprig of fresh thyme
- 1 Tbsp sea salt
- 1 tsp black pepper, ground
- 1 quart chicken or vegetable broth
- Additional water to cover the veggies, if necessary
- 4 Tbsp heavy cream1 tsp of Gomasio per soup bowl (optional)
- Or a few thin slices of fresh chives
Instructions
- Wash, peel and slice all the vegetables. Peel the butternut squash, cut in halves and take the seeds out.
- Chef’s tip: If they are very tender, I keep the skin on and process it with my Vitamix. More vitamin B for the taking!
- In a large pot, melt the butter. Add the sliced onion and sauté while stirring for about 2 minutes.
- Add the celery and leeks and sweat for another 3 minutes.
- Add the cubed squash and thyme; cover with the broth and additional water if needed.
- Bring to boil and simmer for another 20 minutes, until the squash pieces are melting.
- Take the thyme sprig out, and puree the soup with the heavy cream.
- Cool down for a least 2 hours; serve with a generous sprinkle of Gomasio, or, if you cannot find it, a generous pinch of finely sliced fresh chives.
Notes
Chef’s tip: Gomasio, a well-known condiment in macrobiotic cooking, is made of toasted sesame seeds ground in a mortar with sea salt. A very tasty and aromatic condiment.
Butternut Squash Soup
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