Inspired by One Eleven Bistro
Inspired by the butternut squash soup served by Chef/Co-owner Anthony Scolaro at One Eleven Bistro, this dish is easy to make and delicious. For ease of preparation, pick up packaged butternut squash cubes, although you can peel, seed, and dice whole butternut squash. You’ll need about 3 – 4 cups of diced squash. Pepitas is the Spanish word for “pumpkins seeds.” To toast, toss pepitas with a bit of olive oil. Spread in an even layer on a baking sheet and bake for 13 – 15 minutes or until golden. An immersion blender is the chef’s secret for a creamy, pureed soup, but you can also smooth the soup in batches in a blender.
2 (12-ounce) packages fresh cubed butternut squash
1 tbsp olive oil
1 tbsp butter
½ cup chopped onion
2 cloves garlic, chopped
½ cup dry white wine
4 cups chicken stock
2 green apples, peeled, cored and chopped
1 tbsp maple syrup, or to taste
½ tsp thyme
1 bay leaf
Salt and white pepper, to taste
Crème fraiche or sour cream, for garnish
Toasted pepitas, for garnish
In a Dutch oven, melt butter with olive oil over medium heat. Sauté onion until softened, about 10 minutes. Add garlic and cook 1 minute longer. Deglaze with white wine, cooking until wine is nearly absorbed, about 2 minutes. Add chicken stock, apple, maple syrup, thyme and bay leaf. Bring to a boil. Reduce heat to medium low. Simmer, uncovered, 35 – 40 minutes or until squash is tender.
Remove bay leaf and puree soup with an immersion blender.
Season with salt and white pepper to taste. Ladle into bowls and garnish with a dollop of creme fraiche or sour cream and toasted pepitas. Serves 4 – 6. Sauvignon Blanc is an excellent wine match.
One Eleven Bistro is owned and operated by Anthony Scolaro and Meghan Pender at 2736 Medina Road, Unit 110, Medina 330.952.1122 111Bistro.com