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Chef Walton's Butternut Squash Soup
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Scott Walton, executive chef at Markethouse restaurant in Chicago, starts his Thanksgiving dinner with this soup. He says that it buys him time – from his eager gobblers – while he finishes preparing the rest of the meal.
Ingredients
- Butternut Squash, peeled/seeded/diced 4" 1/2 hotel pan full
- Shallot, sliced 8 each
- Green Cardamon 6 each
- Cinnamon Stick 1 each
- Cloves 5 each
- Black Peppercorn 1 TBSP
- Bay Leaves 2 each
- Thyme 2 lg. sprigs
- Kafir Limes Leaves 1 each
- Veg Stock 1.5 gal
- Aji-Mirin 1/4 c.
- Lemongrass sliced 3 each
- Ginger, peeled/sliced 1" piece
Directions
-
Sweat shallots in oil (No Color)
-
Add butternut squash, sweat just to soften.
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Make a sachet with the cardamon, cinnamon, cloves, peppercorns, bay leaves thyme, and kafir lime leaves.
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Add sachet, then add the veg stock and simmer until tender.
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Season soup, add aji-mirin, and puree in blender.
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Use liquid only to keep consistency, strain through a chinois, check seasoning.
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Chill and refrigerate.
Scott Walton is the executive chef at Markethouse in Chicago. Click here for more Thanksgiving recipes from top-rated Chicago chefs.
