Butternut Squash Soup

“Butternut squash soup is a classic dish," says Michael Burbella, executive chef of Table 8 in Montclair.

"Everyone has their own version of it. I sprinkle a few crushed amaretti cookies over the top. I also add a little brown butter and nutmeg. I learned this while in Italy. I was doing a stage at the Michelin 3 star restaurant Dal Pescatore near Mantova. A classic dish of the region is butternut squash pasta with butter, nutmeg and crushed amaretti cookies. I just adapted the dish to a soup.”

Fall Roasted Butternut Squash Soup with Crushed Amaretti and Green Apple

Serves: 4

Ingredients:

3 tbs Olive oil
1 Small butternut squash
2 Shallots, sliced
1 qt Water or chicken stock
3 tbs Butter
Grated nutmeg
Salt & pepper

For Garnish:

1 Granny Smith apple, cored and diced
Crushed Amaretti cookies – available in Italian food stores
Chive-infused oil

Method:

1. Preheat oven to 375 degrees. Cut squash in half lengthwise, remove seeds and oil lightly with 1T olive oil. Season with salt & pepper and roast on rimmed baking pan, cut side down, for 40-45 minutes until golden brown and very soft. Scoop out flesh and reserve.

2. In a 3-quart saucepan, sauté sliced shallots in 2T olive oil until soft. Add roasted squash, then add chicken stock or water. Simmer for 20 minutes.

3. Meanwhile, place butter in saucepan and cook over medium heat until it turns bubbly frothy and light brown.

4. Add brown butter, a generous amount of ground nutmeg and salt and pepper to taste to soup.

5. Transfer soup in batches to a blender and puree until smooth. Adjust consistency of soup with water if needed.

6. Garnish soup with diced apple, crushed amaretti cookies and a drizzle of chive oil.

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