Impressive Squash Soup Recipe

Name: Squash Soup
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 2
Ingredients: pumkin 2 pc; butter 25 g; vegatable broth 600 ml; dry white wine 100 ml; Cream 200 ml; primal salt; black ground pepper; grated nutmeg; Cayenne pepper; butter 60 g; Sesam Furikake 2 TL

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Pumpkin soup arranged close up — Serve pumpkin soup effectively in pumpkin

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
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
2. Calories and Nutritional Values
3. More Recipes with Squash and Pumpkin
4. More Soups Recipes

1. Recipe Squash Soup

Squash Soup

Guidance and translation by chef Thomas Sixt.

Servings 2

Calories 867

Total Time 60 Min.

Preparation Time 40 Min.

Cook Time 20 Min.

Exciting recipe for squash soup, which we serve in the hollowed squash.

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Ingredients

2	pc	pumkin (Butternut Squash)
25	g	butter
600	ml	vegatable broth
100	ml	dry white wine
200	ml	Cream (Or Soja Cream)
		primal salt
		black ground pepper
		grated nutmeg
		Cayenne pepper (or Chili flakes)
60	g	butter
2	TL	Sesam Furikake

Instruction

Provide squash

Prepare the pumpkin in the kitchen. To serve two portions you need two pieces of butternut squash.

Butternut squash cut in half — Cut butternut squash in half down the middle.

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 butternut squash — Butternut squash when peeling.

Peel squash

Peel the cylindrical upper part. I use a pendulum peeler for this.

Stabilize pumpkin

Cut the round part from the squash straight at the bottom, so that the pumpkin stays well.

Hollowed out squash for soup — Squash prepared for filling the pumpkin soup.

Hollow out squash

Scrape out bottom part from squash with a spoon.

Provide squash

Prepared hollowed out bottom and lid ready for serving.

Cut pumpkin pieces — Cut the peeled butternut squash into large cubes.

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.

Pumpkin cubes — Butternut squash cubes on the cutting board.

Cut squash cubes

Have the cubes ready to make the soup.

Pumpkin pieces in the pot fresh when sweating — Pieces of pumpkin in the pot fresh when sautéed

Prepare soup stock

Provide the cubes of squash pulp in a saucepan with the butter.

Saute pumpkin pieces in butter and slowly caramelize.

Sauté squash pulp

Sauté squash in pot over medium-high heat for 15 minutes until colorless.

cooking squash soup — Squash pieces in the pot with broth while cooking the soup

Prepare soup

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.

Prepare strips cutting — Cut slices and strips.

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.

Pumpkin Julienn — Pumpkin strips the cooks call julienne.

Julienne cutting

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.

Flour julienne

Mix the prepared squash pulp with a little flour.

Fry julienne

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.

Finish soup

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.

Arrange soup

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!

Video

2. Calories and Nutritional Values

3. More Recipes with Squash and Pumpkin

4. More Soups Recipes

Comments, Cooking Questions and Answers