While it may officially be pumpkin spice season, it’s also that time of year where the menus of your favorite restaurants begin to incorporate that other of most famous fall ingredients — butternut squash. Chef Aris Cabrera uses the delightfully sweet, nutty winter gourd in various preparations at The Grill at Quail Creek in Green Valley, Arizona.
Ingredients
Soup
1 butternut squash peeled and diced
2 russet potatoes, peeled and chopped
2 Granny Smith apples, peeled and chopped
2 medium yellow onions, diced
3 quarts chicken broth
4 celery stalks, diced
1⁄4 cup fresh thyme leaves
4 garlic cloves, minced
3 cups heavy cream
Garnish
Toasted pistachios
Diced cooked bacon
Crème fraiche – optional
Directions
Add all ingredients to a pot except heavy cream and boil until the potatoes are tender. Once tender, blend until you reach a silky consistency and then add the heavy cream. Blend again until the cream is incorporated and then season with salt and pepper.
Garnish with toasted pistachios, bacon, and crème fraiche, if desired.
Find more delicious recipes in our Savor section.
