Butternut Squash Soup with Tuile, Goat Cheese and Butternut Squash Oil Drizzle – Olive That!

Butternut Squash Soup with Tuile, Goat Cheese and Butternut Squash Oil Drizzle


Butternut Squash Soup with Tuile, Goat Cheese, and Butternut Squash Seed Oil Drizzle
1) Preheat oven to 425 degrees Fahrenheit.

2) Dry the thawed squash completely with paper towel. Toss with 2 tbsp of the butternut squash oil and season well with salt and pepper. Place on a parchment lined baking sheet in the oven and cook 20-25 minutes until browned.

3) Meanwhile in a large sauce pot, heat butternut squash seed oil. Add onion and cook until beginning to soften, about 3-5 minutes. Add in garlic, oregano, and thyme.

4) Add in browned butternut squash and vegetable stock. Bring to a simmer. Simmer between 1-2 hours.

5) Take off heat and blend well until smooth. Add in cream and stir to combine.

6) To make the tuiles: cut the wonton wrappers into thin triangular strips. Heat the vegetable oil in a small sauce pot. Once oil is hot enough to fry, add in the strip a few at a time. Fry 30 seconds until browned and transfer to paper towel lined plate. Cool.

7) Serve soup with crumbled goat cheese, a drizzle of the remaining butternut squash oil and the tuile.

Serves 4


Recipe by Chef Alex Page

Featured in our October 2018 Harvest Themed Cooking Demo
 
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