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Why It's Good:
Butter restaurant's Executive Chef Alexandra Guarnaschelli's soup is probably the creamiest, dreamiest comfort food you could prepare in cold weather. "At the restaurant, I serve it with a side of freshly popped popcorn to drop in the soup as you eat it," says Alex. "It is definitely worth the effort! Try mixing different types of squash. Squash are like people; each kind offers something special and unique."
Butter Restaurant's Roasted Butternut Squash Soup With Warm Bacon and Cheese Sandwich
Serves 8 - 10
6 pounds butternut squash, washed
4 tablespoons unsalted butter
2 tablespoons dark brown sugar
3 tablespoons molasses
Kosher salt to taste
Freshly ground white pepper to taste
1 teaspoon ground ginger
1 knob fresh ginger, peeled and finely grated
1/2 teaspoon ground cinnamon
¼ teaspoon ground cloves
The zest from 1 orange (keep an extra orange on hand in case more is needed)
The juice from 1 orange
2 tablespoons Worcestershire sauce
1 tablespoon garlic oil
4 ounces brown butter
2 cups skim milk
1 cup heavy cream
3-4 cups water, depending on consistency
3 tablespoons brown butter
8 slices sourdough bread
8 ounces cheddar (or other preferred melting cheese), cut into 16 slices
12 slices bacon, cooked crispy
2 tablespoons olive oil
Equipment: food processor and blender
1. Preheat oven to 375°F.
2. Place the squash on a flat surface and split them in half lengthwise. Scrape out the seeds and arrange in a single layer on 1 or 2 baking sheets.
3. In a small saucepan, melt the butter completely over medium heat. Wait until it starts to turn a light brown color. Remove from the heat and immediately distribute the butter into the cavities of the squash halves. Sprinkle with the brown sugar and molasses as well.
4. Season the insides with salt and pepper. Finish by covering with the ground (dry) ginger, fresh ginger and the ground cloves. Fill the bottom of the tray(s) with the water (should be about 1" high) to create steam while the squash bakes in the oven. Cover the tray(s) with aluminum foil and seal the edges tightly.
5. Place the tray(s) in the center of the oven and bake, undisturbed, for 2 hours. To check for doneness, pierce one of the halves with the tip of a small knife. The knife should slide in and out easily. If at all firm, bake the halves and addition 30-45 minutes. Remove from the oven. Carefully peel back the foil. Set aside to cool.
6. Using a large spoon, scoop the flesh from the squash taking care not to take any skin with it. The skin can give a bitter flavor. Take care to retain all of the cooking liquid inside the squash. That will add a lot of flavor to the soup. Blend in small batches in the food processor. Gather all of the squash in a large pot. Turn the heat on low. Add some of the orange zest, the orange juice, the Worcestershire sauce and the garlic oil. Add the brown butter. Stir to blend. Taste for seasoning. If the squash lacks sweetness, add a little molasses. If it lacks salt, add a little salt or Worcestershire sauce.
7. In a large pot, heat the skim milk, heavy cream and two cups of the water. Season the liquid with salt and pepper and bring to a simmer. Add the squash and stir to blend. Add the brown butter. One the mixture has returned to a simmer, taste for seasoning. Puree the soup in batches in the blender. Note: If the soup needs more flavor, add salt, extra orange zest or pepper, as needed. If the soup is too thick, add the additional cup of water and blend. Keep warm on the stove.
8. Arrange four slices of the bread on a flat surface. Layer four slices of the cheese and three slices of bacon on each. Season with salt and pepper and top with another slice of bread. Press lightly on each sandwich and cut them in half lengthwise. A longer strip of sandwich will be better for "dunking" in the soup.
9. Heat a large sauté pan and add the olive oil. When the oil begins to smoke lightly, lower the heat and add the sandwich halves in a single layer. Raise the heat and brown the sandwich on the first side. Use a pair of tongs to turn the sandwiches on their second side. Brown them and season them with salt and pepper. Serve the sandwiches on a small platter with the soup family style or ladle the soup into individual bowls with a sandwich half on each side. Note: I have made the sandwiches without bacon for a vegetarian meal.
Why It's Green:
Get your squashes and as many of your fresh ingredients locally from your neighborhood farmers' market, and you'll save carbon emissions from going into the atmosphere from trucking the produce in (as conventional supermarkets do).
