Terranea Blog

Terranea BlogNov22

Holiday Recipes: Holiday Butternut Squash Soup from Executive Chef, Christian Schmidt

Warm the hearts and bellies of your guests this holiday season with Chef Schmidt’s, Holiday Butternut Squash Soup!  As the Executive Chef of Terranea Resort, Christian Schmidt has to “squash” the hunger of the masses by providing healthy, organic, and delicious meals every day.  Now it’s your turn to take this recipe and learn from the best in culinary mastery… can you make it taste and look just like Chef’s?

Holiday Butternut Squash Soup
8ppl +
Preparation time: 30 to 60 minutes
Cooking time; 30 to 40 minutes
Technical Requirement: Relatively easy

INGREDIENTS:

Use organic, natural ingredients, or known recourses

  • 8 small white pumpkins
  • ½ sheet frozen Puff pastry, cut into strips
  • 2 oz. crushed pistachio
  • ½ cup egg wash (2 to 1 egg to milk, lightly mixed)
  • 1 large butternut squash, seeded & peeled
  • 1 dash Nutmeg
  • 1 cinnamon stick
  • 1 Bay leave
  • 1 medium peeled diced carrot
  • 1 yellow onion, chopped
  • 2 tablespoons unsalted butter
  • Sea salt & white pepper to taste
  • 6 cups vegetable stock ( Whole Foods 365 Vegetable Stock is the Best)
  • 1 cup heavy cream (can be done without cream, just add a little more vegetable stock)
  • 1 oz domestic Sevruga (caviar) and 2 oz crème fraiche, gently mix together

INSTRUCTIONS:

1.  Cut squash into 1-inch chunks

2.  In large pot melt butter

3.  Add onion & carrots, cook until translucent, about 10 minutes

4.  Add squash, cinnamon, cream, and vegetable stock

5.  Bring to a simmer, cook until squash is tender

6.  Place in a blender, puree till smooth and creamy

7.  Return into the pot. Stir and season with nutmeg, salt, and pepper

BABY PUMPKINS:

1.  Wash the pumpkins and dry them

2.  Hollow out each pumpkin, remove seeds

3.  Cut puff pastry into 8 pieces - 1 inch wide 

4.  Dip it into the egg wash

5.  Press it gently around the rim on the opening of the pumpkin (creating a "collar" for nice presentation) 

6.  Sprinkle the crushed pistachio

7.  Place all on a sheet pan and bake in the oven at 325 degrees until golden brown 10 to 15 minutes

FINISH:

Place the baked pumpkin on desired plate, pour the soup in the pumpkin and garnish with the caviar cream.

Enjoy!
 

All the Best & Happy Holiday’s from Chef Schmidt & Team 

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