Spiced Butternut Squash Soup

Recipe courtesy of #BGETeamGreen Member Chef Alex Chen, @chefalexchen

PREP TIME
30 Minutes
EGG TEMP
300°F/148°C
COOK TIME
2-4 Hours
SERVINGS
8-12
CORE INGREDIENT
Vegetable
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Ingredients

  • 2 lbs (0.9 kg) whole butternut squash, split in half but not peeled 
  • 1 1/2 tablespoons (23 ml) olive oil 
  • 1 cup (240 ml) diced onions 
  • 1/2 cups (120 ml) diced celery 
  • 3/4 cups (180 ml) diced carrots 
  • 1/3 cups (80 ml) diced fennel 
  • 1 cup (240 ml) diced apples, peels and cored 
  • cloves of garlic, minced 
  • 1/2 teaspoons (2.5 ml) ground cinnamon 
  • 1/4 teaspoons (1.3 ml) allspice 
  • quarts chicken stock 
  • 2 3/4 cups (660 ml) cream 
  • cloves 
  • star anise 
  • sprigs of sage 
  • sprigs of thyme 
  • strips of orange peel 
  • bay leaf 
  • 2 tablespoons (30 ml) maple syrup 
  • 2 tablespoons (30 ml) butter 
  •  Juice of 1/4 lemon 
  •  Salt and pepper to taste 

Accessories

convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Dutch Oven - Cast Iron

Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...

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Instructions

Step 1

Set the EGG for indirect cooking with the convEGGtor at 300°F/148°C.

Step 2

Season the butternut squash with salt and pepper and wrap it in aluminum foil. Bake in the EGG for about 1 hour. Remove the squash from the EGG when the flesh of the squash is very tender when squeezed. Once cooled, scoop the flesh of the squash out with a spoon and discard the outer skin.

Step 3

Place a Dutch Oven - Cast Iron in the EGG to preheat.

Step 4

When the Dutch Oven - Cast Iron is hot, add the oil, onions, celery, carrots, fennel, apples and garlic. Sweat the veggies for 2 minutes, add in ground cinnamon and allspice. Mix well and cook for another 2 minutes, and then add in chicken stock, cream and butternut squash. Secure the cloves, star anise, sage, thyme, orange peel and bay leaf in a cheese cloth with butchers' twine and add into the Dutch oven. Bring everything to a boil and simmer the soup for about 40 minutes. Add in maple syrup, butter and lemon juice. Salt and pepper to taste.

Step 5

Remove the Dutch Oven - Cast Iron from the EGG. Remove the cheese cloth with the herbs. Blend the soup till smooth. Serve immediately.

Step 6

Yields about 12 portions.

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