4 Michelin Star Butternut Squash Soup

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This Butternut squash soup is a really hard one to beat on a cold winters day. The brown butter in combination with the roasted squash and rosemary salt is a match made in heaven. Butternut squash soup recipe 4 lbs butternut squash 1 large yellow onion sliced ​​3 shallots sliced ​​1 leek sliced ​​7 medium bunched carrots chopped 4 tbsp avocado oil (any neutral oil is fine) 10 cups veggie stock 1 1/2 tsp rosemary salt 1/2 tsp fresh ground black pepper 1 stick unsalted and browned butter 1 cup heavy cream warmed up Soup Garnishes Galore Rosemary salt Crostini 1/3 French bread loaf 1/4 cup olive oil 1 teaspoon rosemary salt Bacon bits 1/2 lbs bacon frozen and cut into cubes 2 tbsp fresh cut chives 1 tbsp per serving whipped creme fraiche My Vitamix Blender- My Previous recipe Blender- Rosemary salt- Blend for 1 minute 7 sprigs rosemary stripped 4 sprigs sage stripped 1/2 cup+2tbsp kosher salt 2 cloves garlic 1/2 lemon zest Rosemary salt video- BUSINESS INQUIRY: [email protected] FOLLOW ME: Instagram| Twitter| Tiktok| Equipment: Le Creuset enameled cast iron pan- D5 allclad pan (not one seen in video but my favorite pan)- Lodge cast iron griddle pan- made-in non stick frying pan- Microplane- Microplane cheese grater- Lamson fish spatula- DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we’ll receive a small commission. .

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  1. This soup was inspired by a Thomas Keller recipe although I do it a little differently, the techniques and approach to this soup are very french in nature I would say. Hope you all enjoy this hearty winter recipe as much as I do!! 5 videos down and 25 to go……SEE YOU TOMORROW!!

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