Impressive Squash Soup Recipe
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
My impressive squash soup recipe I show you in this post.
Today we serve the soup in the hollowed out part of the butternut squash pulp.
Honestly, I derived this recipe from a very famous and great chef. In the early 2000s, I was able to enjoy a menu several times at the Hilton on the Ringstrasse in Vienna with Werner Matt.
For me, Mr. Matt was one of the most outstanding culinary artists in the Alpine Republic at that time, along with Helmut Österreicher.
Werner Matt served his stunningly fine and successful celery soup with truffles in a hollowed out celery with celery straw.
This is a great variation for special days and I bring this idea to your kitchen today with squash pulp.
We do not have to throw truffles, the soup is inexpensive and an eye-catcher.
As a decoration and for the subtle taste I use sesame furikake from the Sesame Spice Cooking Box.
Now let yourself be seduced and discover a wonderful variant for serving the popular soup.
Table of Contents
1. Recipe Squash Soup
Guidance and translation by chef Thomas Sixt.
Exciting recipe for squash soup, which we serve in the hollowed squash.
|2||pc||pumkin (Butternut Squash)|
|100||ml||dry white wine|
|200||ml||Cream (Or Soja Cream)|
|black ground pepper|
|Cayenne pepper (or Chili flakes)|
Prepare the pumpkin in the kitchen. To serve two portions you need two pieces of butternut squash.
Cut squash in half
Cut squash in half, separating the narrow top from the bulbous bottom.
Cut the top of the squash from the upper part and get ready.
Peel the cylindrical upper part. I use a pendulum peeler for this.
Cut the round part from the squash straight at the bottom, so that the pumpkin stays well.
Hollow out squash
Scrape out bottom part from squash with a spoon.
Prepared hollowed out bottom and lid ready for serving.
Cut squash pulp
Cut more than 3/4 of the upper part of the squash into uniform cubes.
Set aside a part of the squash pulp for the preparation of the fried squash straw.
Cut squash cubes
Have the cubes ready to make the soup.
Prepare soup stock
Provide the cubes of squash pulp in a saucepan with the butter.
Sauté squash pulp
Sauté squash in pot over medium-high heat for 15 minutes until colorless.
Deglaze the soup stock with white wine and broth.
The indicated amount of broth is a guideline.
Depending on the size of the squash pulp, you can use more or less broth.
The squash pulp should be well covered with broth.
Season with a little chili or cayenne pepper.
Cut squash slices
Cut remaining squash pulp into thin slices, 1mm thick.
Lay the slices exactly on top of each other and cut into strips.
The squash pulp should be cut accurately and evenly.
It is better to take a little more time and start slowly.
Chefs call this type of cut julienne.
Mix the prepared squash pulp with a little flour.
Prepared squash pulp deep fry in oil until floating.
The optimal temperature range is 160-170°C.
Too high a temperature will cause the pumpkin straw to darken.
The oil for frying is not listed in the ingredient listing, as it distorts the nutritional calculation.
Season squash straw
Bright and crispy fried squash straw put on kitchen paper and immediately season with salt.
Set aside for serving.
Blend the soup with a hand blender.
Optionally, you can strain the soup through a fine hair sieve.
Season the squash soup with salt, pepper, nutmeg.
Just before serving, add ice-cold, small pieces of butter to the soup and blend with a hand blender until frothy.
Pour the boiling hot soup into the hollowed squash pulps. Place pumpkin foam on the surface of the soup.
Decorate with sesame furikake and pumpkin straw and serve.
I wish you a good appetite!
2. Calories and Nutritional Values
3. More Recipes with Squash and Pumpkin
4. More Soups Recipes
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