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The Mews Restaurant & Café

Chef's Choice Roasted Butternut Squash Soup with Truffle Oil and Parmesan Croutons

  • Two pounds butternut squash, peeled
  • and cut into chunks
  • One large Spanish onion, peeled and
  • chopped into quarters
  • Extra virgin olive oil
  • Fresh thyme
  • White pepper
  • Four cups chicken broth
  • French baguette, cut into cubes
  • Truffle oil
  • Grated Parmesan cheese
  • Garlic powder
  • Salt

Preheat oven to 450°. Toss squash and onion in olive oil and place on oiled sheet pan. Roast in hot oven until the onion and squash are browned. You might have to remove the onion first and add to your stock pot, as it tends to brown quicker than the squash chunks. When the squash has browned, toss into stock pot with the onion. Add to the stock pot a bouquet garnish of thyme and white pepper and the chicken broth. Bring to a boil and simmer until tender. Remove the bouquet garnish and puree the contents of the stock pot adding more chicken broth if you feel that the texture is too thick. Add more pepper and salt if needed.

Drizzle truffle oil over the cubed baguette along with Parmesan cheese, some garlic powder, and salt. Roast in the hot oven until golden brown. Remove and cool.

To serve, ladle soup in bowl and add some croutons. If you wish, garnish with chopped parsley.

Serves four or more.

Executive Chef Laurence de Freitas
The Mews Restaurant & Café
429 Commercial Street, Provincetown, MA
508-487-1500, ww.mews.com

Chef's Choice
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About

Susan Dewey is the associate publisher and editor of Cape Cod LIFE, Cape Cod HOME, and Cape Cod ART. She lives in Centerville on Cape Cod and enjoys gardening, sailing, walking on the beach, gallery hopping, cooking with fresh seafood, and exploring Cape Cod and the Islands from shore to shore.

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