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Butternut Squash Soup from Bink's Scottsdale

by Chef Kevin Binkley

GMAZ segment by Tess Rafols

Posted on December 11, 2013 at 7:26 PM

Updated Wednesday, Dec 11 at 7:40 PM

Ingredients
4# carrots peeled and rough chopped
1# celery washed and chopped
4# onion peeled and chopped
20# butternut squash roasted and scooped
1.5 qt white wine
1 large standard sachet with the addition of:
5 ea cinnamon sticks
5 ea star anise
10 ea all spice berries
5 ea cloves
2.5 gallons water
2 gallons of cream (roughly)
Salt and maple vinegar as needed

Instructions
Sweat mirepoix till tender and the liquid from them has evaporated. Deglaze with white wine and let reduce by 3/4.

Add sachet and roasted squash flesh. Cover with water, and let it simmer for 45-60mins.

Puree in vita prep and pass through a chinois, base should be thick (if its looking thin strain off some of the liquid while pureeing and just add as necessary).

Bring cream up separately, add to soup base till desired taste and consistency has been achieved.

Season with salt and maple syrup, should not be sweet! But should have a natural tasting sweetness to it. Cool rapidly.

Binks of Scottsdale
The Shops at Hilton Village
6107 N. Scottsdale Road
480-664-9238
www.binksscottsdale.com

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