27 Dec Recipe to Re-Create: Roasted Butternut Squash Soup—and a Cocktail!

Butternut squash is a versatile winter vegetable, but it is often just relegated to being a boring side dish. Our executive chef, Danny Salazar, has created two innovative recipes that showcase the nutty and sweet flavors of the often-ignored vegetable.

One is a delicious and hearty soup and one is a cocktail we guarantee isn’t on many bar menus, but should be! Try this at home—your guests will never think of butternut squash the same way again.

Chef Danny’s Signature Recipe: Roasted Butternut Squash Soup and Smoked Gouda Bisque

Ingredients

  • 6 cups peeled and cubed butternut squash, peeled and cubed
  • 2 tablespoons of vegetable oil
  • ¼ lb. unsalted butter
  • ¼ cup white onions, diced
  • 1 clove garlic, chopped
  • ½ cup white wine
  • 3 cups of chicken broth or vegetable broth (vegetarian option)
  • 1 cup heavy cream
  • ¼ tablespoon black pepper
  • 1 tablespoon salt
  • 1 cup smoked Gouda, cut into small cubes

For Garnish

  • 4 slices prosciutto, sliced thin
  • ¼ cup sour cream
  • 1 small bunch of cilantro

Method

  1. Preheat oven to 350°. In a large bowl, toss squash with oil and then arrange the squash on a baking sheet. Bake for 25 to 30 minutes until golden brown.
  2. In a medium pot, melt butter and then add onions and garlic and sautée for about two minutes over medium heat. Add the squash and wine and let reduce for about two minutes. Add broth, cream, pepper and salt and bring to a boil for about five minutes.
  3. Purée the squash and Gouda in a blender or food processor in batches until smooth.
  4. Bake prosciutto in the oven for about six to eight minutes at 350° degrees until crispy.
  5. To finish, pour soup into bowls and garnish with sour cream, prosciutto crisps and cilantro leaves.

Roasted Butternut Squash Cocktail

Serves: 8

Ingredients

For the simple syrup:

  • 1 cup sugar
  • 1 cup water

For the butternut squash-infused vodka:

  • 1 small butternut squash (about 1 pound)
  • 1 (750 ml) bottle of vodka

For the cocktail:

  • ½ cup squash-infused vodka
  • 1 oz. simple syrup
  • ½ oz. freshly squeezed lemon juice
  • ½ oz. freshly squeezed lime juice
  • 1 big pinch ground cinnamon
  • 1 big pinch freshly grated nutmeg
  • 1 sage leaf, as garnish

Method

For the simple syrup:

  1. Bring sugar and water to boil together in saucepan, stirring occasionally.
  2. Reduce heat to low until a syrup is reached, which takes about 4 minutes.
  3. Allow to cool for 30 minutes.
  4. Store in an airtight container in refrigerator, up to 30 days.

For the butternut squash-infused vodka:

  1. Roast squash in a 400° oven for 30 to 40 minutes, until the skin blisters.
  2. Allow to cool. Peel off the skin, remove the seeds and cut into chunks.
  3. Place the squash in a Mason jar or glass container and pour the bottle of vodka into the container.
  4. Set in a cool place for five days.
  5. Remove the squash from the vodka, then strain the liquid with a mesh strainer into a clean jar.

For the Roasted Butternut Squash Cocktail:

  1. In a cocktail shaker, combine ½ cup squash-infused vodka, 1 oz. simple syrup, ice cubes, ½ oz. lemon juice, ½ oz lime juice, a pinch of cinnamon and a pinch of nutmeg. Shake vigorously until well chilled. Strain into cocktail or martini glass.
  2. Garnish with more cinnamon, if desired, and a sage leaf. Another option for garnishing is to pour a small amount of simple syrup in a dish. In another dish, sprinkle cinnamon and nutmeg. Moisten the rim of glass by dipping it into the syrup, then into the spices. Add the cocktail.

Get a taste of this recipe and many more when Robert Ryan Catering & Design caters your next event.

Ready to start planning your party? Schedule a consultation with one of our event managers today!

Robert Ryan Catering and Design plans and executes over 400 events each year, boasts a five-star rating on WeddingWire and has received WeddingWire’s Couple’s Choice/Bride’s Choice Award seven years in a row. Learn more about Robert Ryan Catering & Design and tour our venuesSubscribe to our e-newsletter for exclusive offers, up-to-date news and recipes from our executive chef.

Kim MacKinnon

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