Cooking Corner: Butternut Squash Soup

Montereau Executive Chef Joseph Fistrovich show us how to make a Butternut Squash Soup.

Ingredients:

1. 4 oz. Butter
2. 1 Sweet Potato, peeled medium diced
3. ½ cup Onion, small diced
4. ½ cup Leek, small diced
5. ¾ cup Carrot, small diced
6. 2.5 lbs. Butternut Squash, medium diced
7. 2.5 qt. Chicken Stock
8. ¼ teaspoon White Pepper
9. 1 Tablespoon Kosher Salt
10. ¼ teaspoon Ground Allspice
11. ¼ teaspoon Ground Ginger
12. ¼ teaspoon Ground Cinnamon

Directions:

1. Heat butter in medium saucepot over medium heat.
2. Add onion, leeks, and carrots. Sweat them until half cooked.
3. Add squash, potato, spices, and chicken stock. Simmer until vegetables are tender.
4. Puree soup with an immersion blender until smooth.
5. Bring soup back to a simmer. Taste and adjust seasoning as needed.