What’s Cooking: Butternut Squash Soup

soup

Weekapaug Inn Executive Chef Devin Bozkaya shares a hand-picked recipe perfect for fending off plunging January temperatures in this month’s What’s Cooking feature.

Butternut Squash Soup

1 stick Butter
8 ounces Spanish Onion, thinly sliced
2.5 pounds Butternut Squash, peeled, seeded and large diced
8 ounces Sweet Potato, peeled and large diced
8 ounces Carrots, peeled and large diced
4 cups Heavy Cream
2.5 cups Vegetable Stock
1 sprig of Sage

Finishing
Salt
Cayenne Pepper
Maple Syrup
Sherry Vinegar

Method

In a large stock pot add 1 stick of butter and melt until the milk solids start to brown slightly. Add the onions only and cook until they begin to turn translucent.

Add the rest of the cut vegetables and cook over low heat for 20-25 minutes until the edges of the vegetables begin to break down.

Add the heavy cream and vegetable stock. Bring to a simmer and cook until the vegetables are mash-able with a fork. Add the sage and simmer for eight additional minutes. Begin puréeing the mixture in a high-powered blender or food processor until smooth. For an even smoother texture, pass through a fine mesh strainer.

To finish the soup, season to taste with salt, cayenne, a drizzle of maple syrup and sherry vinegar.

Hungry for more? Discover the winter flavors in The Restaurant this month or make a reservation today.