SERVES:6 | PREP TIME:20 | COOK TIME:35
INGREDIENTS
2 lb. Butternut Squash peeled
and diced
1 apple peeled and diced
2 large carrots peeled and
diced
1 medium onion diced
4 cloves of garlic minced
12 sage leaves
4 cups of halal chicken or
vegetable broth
½ cup of Organic Valley
®
heavy
whipping cream
1.5 tablespoon cornstarch
2 tablespoon Organic Valley
®
butter
2 tablespoon olive oil
Salt
Pepper
Nutmeg
Toasted baguette slices
DIRECTIONS
1. Heat large pot on a medium flame and add oil and butter.
2. Place onions and garlic in a separate pan with sage leaves and sauté
for five minutes.
3. Add squash, apple and carrots to the large pot and cook 20 minutes
or until the vegetables are fork tender.
4. Add broth, two cups at a time, to the vegetables.
5. Blend with an emersion blender until a puree is formed.
6. Add heavy whipping cream to the mixture. If you would like a thicker
soup, dissolve the cornstarch with equal parts water, and stir it into
the soup.
7. Add salt and pepper to taste.
8. Add a pinch of nutmeg for a seasonal touch.
DIRECTIONS
1. Blend sage leaves and a dash of salt and nutmeg with olive oil in a traditional blender,
and place into plastic squeeze bottle.
2. Pour soup into bowl. Squeeze herb oil in spiral motion starting with the center of the
soup bowl. Serve with a side of thinly sliced, toasted baguette.
ABOUT THE CHEF:
Saira Mohiuddin (spicyhautecatering
@
gmail.com)
is a personal chef and owner of Spicy Haute Chefing Co, in Lake in the
Hills, IL. She offers culinary expertise as a chef at in-home parties as
well as hands-on experiences at demonstrations, with recipes directly
from the chef’s kitchen.
Butternut Squash Soup
2
PRESENTATION
HERB OIL INGREDIENTS
10 sage leaves
¼ cup olive oil
Salt
Nutmeg
EQUIPMENT
Blender
Squeeze Bottle
HALAL CONSUMER
|
Winter 2012
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