Equipment
Ingredients
Squash Stock Components
- butternut squash peels and seeds
- leek dark green tops
- 1200 ml water, cold
- 1 bay leaf, dried
Soup Base
- 30 ml extra virgin olive oil
- 200 g leek whites and light greens, sliced and washed
- 800 g butternut squash flesh, peeled, seeded, and cubed
- 3 garlic cloves, minced
- 3 g fresh thyme, leaves picked and chopped
- 6 g kosher salt
- 2 g black pepper, freshly cracked
- 1 g ground nutmeg
Nutrition (per serving)
Method
Scrub the butternut squash clean. Peel the squash, scoop out the seeds and stringy pulp, and reserve all these scraps. Cut the clean flesh into uniform cubes and set aside.
Trim the leeks, separating the tough dark green tops from the tender whites and light greens. Thoroughly wash the green tops to remove any dirt. Slice the tender white parts and set them aside for the soup.
In a medium saucepan, combine the squash peels, seeds, pulp, dark leek tops, bay leaf, and cold water. Bring to a boil at 100 degrees Celsius (212 degrees Fahrenheit), then reduce heat and simmer uncovered for 30 minutes to extract the flavors.
Strain the simmered stock through a fine mesh strainer into a clean bowl, pressing firmly on the solids to extract as much liquid and pectin as possible. Discard the solids. You should yield about 800ml of rich squash stock.
Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the sliced leek whites and a pinch of the salt. Cook for 8 to 10 minutes until softened and completely translucent, taking care not to let them brown.
Add the minced garlic, chopped fresh thyme, and cubed squash flesh to the pot. Cook for 2 minutes, stirring frequently, until the garlic becomes fragrant.
Pour the freshly strained squash stock into the pot with the vegetables. Add the remaining salt and the black pepper. Bring to a simmer at 90 degrees Celsius (195 degrees Fahrenheit), cover, and cook for 20 to 25 minutes.
Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until perfectly smooth and velvety. Stir in the ground nutmeg and taste for seasoning, adding more salt if necessary.
Chef's Notes
- Scrub the squash thoroughly before peeling, as the skins will be boiled directly in the stock to extract maximum flavor and color.
- Do not discard the stringy pulp from the squash cavity when cleaning out the seeds. It holds a tremendous amount of natural pectin which helps thicken the stock and final soup.
- For an ultra-luxurious, restaurant-quality texture, pass the fully blended soup through a fine mesh chinois before serving. This will catch any remaining fibrous bits of thyme or squash.
- If your blender creates a lot of foam, slowly stir the pureed soup off the heat with a ladle for a few minutes; the foam will naturally subside into a rich creaminess.
Storage
Refrigerator: 5 days — Store in an airtight container. The soup will thicken slightly as it chills.
Freezer: 3 months — Freeze in individual portions, leaving headspace for expansion.
Reheating: Warm gently on the stovetop over low heat, adding a splash of water if it has thickened too much.
