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  • Shannon Bard

Roasted Oaxacan Spiced Orange and Butternut Squash Soup

Updated: Jan 23, 2019

I often serve a version of this soup at many of my restaurant’s chef’s tasting dinners and have even prepared it for a dinner at the James Beard House.

The long list of ingredients might seem daunting but once all of the components are organized, the soup is quite easy to complete and the flavors are absolutely amazing.

You can skip the optional grated chocolate garnish but I highly recommend you try it at least once. The combination of the sweet chocolate with the savory components of the dish is surprisingly delicious and has even been referred to by a restaurant critic as “insanely wonderful”.



2 Pounds / 907g Butternut Squash, Peeled, Cleaned and Diced into 2 inch pieces

2 Each / 680g White Onions, Medium Sized, Peeled and Quartered

5 Each / 15g Garlic Cloves

½ tsp / 1.3g Cinnamon, Ground

1 Each / 200g Orange, Cut in Half

¼ Cup / 51g Light Brown Sugar, Firmly Packed

2 TBS / 30mL Olive Oil

½ Cup / 120mL Orange Juice

3 Whole Allspice Berries

5 Whole Black Peppercorns

2 tsp / 10g Salt

3 Fresh Thyme Sprigs

2 Each / 226g Poblano Chiles, Roasted, Stemmed and Seeded (See Page ?)

4 Cups / 960mL Vegetable or Chicken Stock

2 Cups / 480mL Heavy Cream

¼ tsp / .64g Ground Nutmeg

Grated Chocolate


Preheat oven to 400 degrees.

In a large roasting pan, combine diced squash, onion, garlic, cinnamon, orange, brown sugar, olive oil, orange juice, allspice, and peppercorns. Toss to thoroughly combine.

Top mixture with fresh thyme sprigs and cover tightly with two layers of aluminum foil. Roast for 1 hour until the squash is fork tender.

Remove the pan from the oven and discard the orange halves and thyme sprigs. Puree the roasted vegetable mixture in blender (or with immersion blender) along with roasted-pealed Poblano peppers and chicken stock. Blend until extremely smooth.

Add roasted vegetable puree to a large stock pot. Stir in heavy cream and nutmeg. Taste and season with additional salt if necessary. Simmer for 30 minutes until all flavors are thoroughly combined. Ladle into soup bowls and top with grated chocolate and additional nutmeg if desired. #soup #vegetarian #squash #Mexican #poblano



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SHANNON BARD 

CATERING - EVENTS - COOKING

WWW.SHANNONBARD.COM

CHEF@SHANNONBARD.COM

 KENNEBUNK. MAINE 04043. 207.730.8815

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Photographs of Shannon provided by CASMITH Photography