Recipe: Chef Partner Douglas Katz’s Butternut Squash Soup


3 butternut squash, cut in 1/2 lengthwise, seeded
¼ cup water
1 stick butter, unsalted
1 small stalk of celery, diced
½ of a carrot, diced
1 yellow onion, diced
2 cups chicken stock (substitute 2 cups vegetable stock for vegetarian option)
3 tbs. heavy cream
¼ cup hazelnuts, toasted and crushed
¼ cup goat cheese
2 tbsp. maple syrup
2 tsp. sage chopped
Kosher salt, to taste
White pepper, to taste


1. Preheat the oven to 350
2. Season the squash with salt and pepper
3. Place flesh side down in a large deep baking dish
4. Add water to reach 1/8th inch up side of squash
5. Cover with foil and bake for 1 hour or until soft
6. Allow to cool
7. Spoon the meat into a bowl and chill until ready to proceed
8. In a large saucepot, sweat the onion, celery and carrot in butter for 10 minutes.
9. Add the squash and chicken stock
10. Season to taste with salt and white pepper
11. Puree in a cusinart or blender until smooth
12. Strain
13. chill until ready to serve

To serve, bring the soup to a simmer (use a heavy saucepot to avoid burning). Add the heavy cream. Thin with additional stock, if necessary. Ladle into bowls and top with 1 tsp of goat cheese, 1 tsp of maple syrup, 3 hazelnuts and a pinch of sage.



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