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Soup & Stew
4 - 6 servings
30 minutes
30 minutes
Chef Tom Fraker
1 (2 pounds) Butternut Squash
Extra virgin olive oil as needed
Salt and pepper to taste
1 tablespoon extra virgin olive oil
1 Maui onion, chopped (2½ inch size)
1 organic shallot, chopped
2 organic garlic, roasted and chopped
1 (14½ ounces) can diced tomatoes, drained
4 tablespoons dry sherry
2½ cups vegetable broth plus additional broth for thinning, if needed
Squash blossoms for garnish
Preheat oven to 450 degrees.
Cut the squash in half lengthwise and scoop out the seeds. Brush on the olive oil and season with salt and pepper.
Place in the oven until browned and fork tender. When finished, scoop out the flesh and discard the shell.
Heat the olive oil in a heavy large saucepan over medium-high heat. Add the chopped onion and shallot and sauté until translucent, about 5 minutes. Add the garlic until fragrant, about 10 seconds. Add the tomatoes and sherry.
Boil until almost all liquid evaporates. Add the squash and stir in 2½ cups vegetable broth.
Bring to boil. Reduce heat, cover and simmer to heat and incorporate the flavors, stirring occasionally, about 15 minutes.
Pureé the soup with a hand mixer being careful not to splash, as the soup will be very hot. Pureé until very smooth.
If the soup is too thick, add vegetable stock.
Serve in a soup bowl and, if desired, garnish with a squash blossom or fresh thyme.
You can also use an uncooked squash half as a serving dish.
