Sharon Starks of Charlotte writes: Could you please get the recipe for Roasted Fall Squash Soup from the Gallery Restaurant at Ballantyne Resort? (Its) so creamy, with a beautiful color and a wonderful flavor.
This recipe is just in time for the Thanksgiving table. Starks is spot-on about the color: Gallerys soup is like autumn in a bowl. But theres nothing dry and fall-like about the flavor. This is a very rich soup.
Some butternut squash soup recipes call for steaming or boiling the vegetable. Gallerys recipe calls for sautéing the squash in two sticks of unsalted butter. The squash never caramelizes. Instead, it slowly absorbs most of the butter. Water is a key component of the recipe, but instead of discarding it once the squash is cooked, the water, infused with the flavor of the squash, is pureed into the soup. A cup of heavy cream adds a velvety richness and brings the flavors together.
At Gallery, the soup is garnished with toasted pumpkin seeds and chopped applewood-smoked bacon. Toasting pumpkin seeds is easy enough, but if peeling, slicing and sautéing the squash wears you out, you can buy toasted pumpkin seeds in the store.
Robin Domeier is owner of Nibbles Personal Chef.
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