HobNob’s Butternut Squash Soup
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Flavours of Fall
Cozy up this fall season with our soothing butternut squash soup. Perfectly creamy and irresistibly delicious!
Executive Chef Labonte’s fall-inspired butternut squash soup is the ultimate fall comfort food, combining the rich, earthy flavours of autumn in every spoonful. A flavourful dish that captures the heart of the season.
Recipe compliments of Executive Chef Seth Labonte from HobNob Restaurant at The Charles Hotel.
Ingredients
Serves 2 – 4 people
Ingredients:
2 Butternut squash
1 Shallot
2 cloves Garlic
1 cup White wine
2 L Chicken stock or vegetable stock
2 sprigs Thyme
2 sprigs Rosemary
1 sprig Parsley
1 cup Heavy cream
2 Chives, sliced
Method
- Cut the squash in half and take out the seeds.
- Score the top part of the squash and season with oil, salt, and pepper.
- Place the herbs and garlic into the base of the squash where the seeds once were.
- Place into the oven at 400°F and roast until soft.
- Once the squash is cooked and soft, removed from the oven and scoop out the flesh, garlic and herbs into a bowl and set aside.
- In a large soup pot, sauté the onion until soft and add the squash, garlic and herbs, deglaze with white wine and cook until almost dry.
- Add your chicken stock or vegetable stock and cook for about 30 minutes.
- Season and purée with either a food processor or hand blender.
- Finish with heavy cream and pass through a strainer. If you do not have one that is fine as well.
- Garnish with freshly sliced chives and enjoy!