ryan scott\'s curried butternut squash soup
2 tbsp extra virgin olive oil
2 1/2 lbs butternut squash
peeled and diced into 1-inch cubes
2 tbsp unsalted butter
2 tbsp curry powder
1 tsp ground cumin
1 whole yellow onion
1 whole shallot
1 stalk leek
diced and washed
2 stalks lemongrass
minced and cleaned
1 oz ginger
cleaned and minced
2 whole garlic
2 qt vegetable stock
could also use chicken broth
1 cup coconut milk
2 cups heavy cream
1 tbsp salt
chopped pistachios
for garnish
crème fraîche
for garnish
The seasonings for this soup are delicious! We modified a few things from the base recipe. We changed the directions to work with the equipment we have in our kitchen. We also decreased the proportion of broth for a thicker consistency and we excluded the duck confit. But the rest of the proportions and seasoning combo are all Ryan Scott!
Preheat the oven to 425°F. Defrost stock in a pot if needed.
Line a baking sheet with foil and drizzle some olive oil over the foil. Transfer the cubes of butternut squash to the baking sheet as you process them. Drizzle more olive oil on top of the butternut squash and toss. Roast at 425°F for 30 minutes or until tender, rotating half way through.
While the squash is roasting, melt the butter in the dutch oven and bloom the spices for a minute, then sauté the onions, shallots, leeks, lemongrass, and ginger and garlic for ten minutes or until tender.
Add the roasted squash, vegetable stock, coconut milk, cream and salt to the sautéed mixture. Bring to a boil and reduce heat and simmer for 30 minutes.
Turn heat off and purée using an immersion blender.
Garnish with chopped pistachios and crème fraîche. Serve with crisped baguette.
source: Ryan Scott