Written By Cynthia Annett-Hynes Recipes Apr 7, 2011 Butternut Squash Soup with Pumpkin Seed Oil SHARE VIA: Facebook Twitter PinterestThis recipe was taken from the harvest menu section of the Araxi cookbookChef James Walt writes:“This soup is very simple to make. Use unblemished squash that are heavy for their size, and if butternut squash are not available, try pumpkin. I grow winter squash in my garden and use it year-round: we fry the blossoms in the summer, then make soups with the flesh in the winter. Pumpkin seed oil is available at fine grocery stores; use hazelnut oil instead if you need to.”½ cup unsalted butter2 shallots, sliced5 lbs butternut squash (about 2 small), peeled, seeded and thinly sliced7 cups chicken or vegetable stock½ cup grated Parmesan cheese½ tsp freshly grated nutmeg¼ cup whipping cream3 Tbsp pumpkin seed oil2 Tbsp toasted pumpkin seeds1 Tbsp chopped chivesIn a large saucepan fitted with a lid, heat the butter on medium heat. Add the shallots and sauté until lightly coloured, about 5 minutes. Add the squash and lightly season with salt and white pepper. Reduce the heat to low, cover and cook for 15 to 20 minutes, or until the squash is very soft.Heat the chicken (or vegetable) stock in a medium pot on medium heat. Once the squash is very soft, pour enough stock over the squash to cover it by about 1 inch/2.5 cm. Simmer the squash mixture for 5 minutes, then add the Parmesan cheese and the nutmeg and cook for two minutes more. Remove the soup from the heat, transfer to a blender and purée until smooth or use a handheld blender. Strain the soup through a fine-mesh sieve into a clean bowl and discard any solids. Stir in the cream and season with more salt, if necessary.TO SERVEPour the soup into 16 small espresso cups or ladle it into 6 bowls. Drizzle each serving with pumpkin seed oil, and top with pumpkin seeds and chives.WINESome of BC’s fine Pinot Blanc or a Mâconnais Chardonnay would complement this soup.Araxi is published by Douglas & McIntyre.RecipesSoupStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.