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Quick Butternut Squash Soup
A Chef Julius Recipe ..
1Tb Gourme Mist Extra Virgin Olive Oil Spray
1Tb unsalted butter
1 clove minced garlic
1/2 c diced shallots
1 tsp fresh sage, chopped
˝ cup Nature Isle Mango Pepper Sauce
(natureisletropicalgourmet.com)
4 cups chicken stock or vegetable stock
1 ˝ lbs butternut squash (peeled, seeded, cubed)
1 cup white wine
1T of minced ginger
Salt and Pepper
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Place a 3qt-4qt saucepot on med heat for 2 min. To the pot add oil first let heat for 1min, then add the butter. As the butter melts, add shallots and cook for 2min.
Next add garlic, sage and ginger. Stir with wooden spoon and cook for 3min.
Add squash and stir until all ingredients are mixed well.
Add the white wine and increase the heat to high for 8min or until the wine has reduced by ˝ in the saucepot.
Add your chicken or vegetable stock and cook for 20min. The liquid should reduce by half. Adjust the heat if necessary.
Remove pan from the stove and pour mixture into a blender or food processor. Puree mixture to desired consistency, about 45sec – 1min.
Return puree to saucepot and stir in the Mango Pepper Sauce. Salt and pepper to taste. Garnish with more sage and a dollop of sour cream
*If soup is too thick, you can add more stock to get your desired consistency.
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Purchase your Nature Isle Ingredients:
Mango Pepper Sauce
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