David Rocco’s Butternut Squash Soup
“I love butternut squash. It has a silky, sweet taste, and to me it just screams Thanksgiving! Try this soup for your family’s Thanksgiving feast.”
- 4 tbsp (60 mL) olive oil
- 1 tbsp freshly grated ginger
- 1 tsp cumin
- 1 potato, cubed
- 1 1/4 lb (625 g) butternut squash, peeled, seeded and cubed
- Salt and freshly ground pepper, QB
- 3 cups (750 mL) vegetable stock
- 1/2 cup (125 mL) whipping cream (35%)
- Freshly grated Parmigiano-Reggiano cheese, QB
- Drizzle with fantastic olive oil QB
Heat your extra virgin olive oil in a pot over medium-high and add the cumin and grated ginger and saute for a minute or so stirring every so often. Add the potatoes, butternut squash, and salt & pepper. The smaller the vegetable cubes, the faster they cook. At this point, you’re sautéing to caramelize them slightly and get the ﬂavors going. When they’re slightly brown and soft, add in a couple of ladlefuls of vegetable stock or as much as needed to cover the vegetables. Turn down the heat to medium and cook until the vegetables are fork-tender, about 15 minutes.
Now pour the mixture into a blender or use a hand mixer and puree until it reaches a silky, even consistency. Add the cream and cook on medium low for another 5 minutes. Remove from heat and serve or finish each serving with a sprinkle of parmigiano and drizzle of olive oil.