Travel Reference
In-Depth Information
163
Butternut Squash and Pear Soup
with Chestnut Cream
Chef's Note: Every chef has his or her favorite soup, and
during the winter months, this soup is one of mine. I am
not alone in this thought, as this is the most requested Si-
erra Mar recipe to date. A hint of pear divides the linear
richness of butternut squash with a balance of sweet and
slightly acidic undertones, adding another flavor dimen-
sion to this recipe.
SQUASH FOR VESSEL
3 medium acorn squash
¼ cup canola oil
SOUP
1 large butternut squash
(about 2 pounds)
1 tablespoon canola oil
2 tablespoons butter
SQUASH FOR VESSEL
Preheat oven to 350 degrees. Cut off the bottom ends of
each squash just enough to create a flat surface for the
squash bowl to sit flat. Cut each squash in half across
and remove seeds. Brush inside flesh of squash with oil.
Place cut side up on a silicone-pad-lined sheet pan. Bake
for 35 minutes or until done; set aside and keep warm.
½ cup shallots, julienned
2 ripe d'anjou pears, peeled,
cored, and chopped
6 cups water
Salt and pepper
Fresh nutmeg
SOUP
Preheat oven to 350 degrees. Cut butternut squash in
half lengthwise and remove seeds. Brush with oil and
place cut side down on a baking sheet; bake until soft
to the touch, about 35 minutes. Remove from the oven
and let cool.
Scoop out flesh with a spoon and discard peel. Melt
butter in a pot over medium heat. Add shallots and
sauté until translucent, about 3 minutes. Add squash
pulp, pears, and water; bring to a boil and then reduce
heat. Simmer for 30 minutes.
