Admittedly at first glance this is a terrible name for a recipe. However, it is a handy short cut as this soup has both roasted Butternut Squash and Brussel Sprouts….and it maaaay be a little BS that I keep making butternut squash soups. However, winter is the down time in real estate (relatively) so I have more time to cook!
More importantly, it is imperative I start showcasing brussel sprouts. These delectable little green buggers were kept out of my life for 26 years as I always thought they were no good. I imagine steamed they still would be terrible, but roasted in olive oil is quite another story. I paired this soup with a stuffed brussel sprout beignet where the BS were roasted and stuffed with goat cheese before frying….Magnifique!
So enjoy this hearty, healthy and wintry recipe. There are even instructions for making your own stock! This recipe takes awhile to make with all roasting of the veggies beforehand so make sure you’ve got time on your hands.
Ingredients
Stock (store bought is optional too)
– Bag of chicken necks. Your butcher may even give these to you. You could also ask for other carcass remnants, just don’t pay much for it.
– Celery – 4-5 stalks
– Carrots – 5-6 rods
– Onions 2-3 medium size
Soup
– 2 large Butternut Squash, peeled, seeded
– Fresh Sage leaves (3-4)
– Salt, Pepper to taste
– Optional additions – Garlic, Cayenne, half a lemon (squeezed), Jalapeno (2-3 seeded, diced)
Accoutrements
– Mini Brussel Sprouts (to go in the soup)
– Olive Oil (2-3 TBLS)
– Creme Fraiche
– Sea Salt (with fennel pollen optional – and delicious!)
– Chives
– Lemon
Instructions
Toss the mini brussel sprouts with olive oil, cracked pepper and lemon. Spread out on a roasting pan and put in the oven until cooked al dente. 25 minutes at 375 should be about right. Don't let them get mushy!
After peeling and seeding the butternut squash, loosely cube it and drizzle olive oil on it. I used the chicken neck roasting griddle to soak up some of those tasty flavors. Roast until soft (mushy is OK). This is where you can roast a few jalapenos if you'd like the soup to have some kick. 2 per butternut squash gives a nice soft heat.
After about 45 minutes to an hour the stock should be about ready (taste it). When delicious, strain through a colander of course saving all the stock. Pick out the cooked onions and carrots and sage and put in the stock. Essentially you do not need the celery or chicken necks from here on out.
When the squash is soft, add to the stock and carrot mixture. If everything is cooked enough to blend, then let the pot cool down. Once the mixture has cooled, break out the blender and have at. Put back in the pot once well blended. If you have a sieve, feel free to strain the soup to make it smoother. Finish spicing the soup to taste and add lemon if you would like.
The brussel sprouts should be done when they look tasty like this.
To plate, put a few brussel sprouts in the bottom of a bowl.
Pour in the soup and top with a dollop of creme fraiche and chives. Alternatively this could be plated well in a mason jar, just don't add the beignet as it makes it impossible to eat! A pinch of fennel pollen laced salt into the creme fraiche is also delicious.
Enjoy 🙂
Braswell's Cooking Corner 