Roasted Butternut Squash Soup
Chef Luke Turpin of Pelican Grill
Learn how to make roasted butternut squash soup with Chef Luke Turpin of Pelican Grill. Chef Turpin has worked in kitchens throughout California and brings a wealth of passion and expertise to Pelican Grill. His thoughtful menu is a creative take on Napa-inspired California cuisine, with an emphasis on premium locally-sourced ingredients, many from just down the road at The Irvine Ranch.
• 6 tablespoons chopped onion
• 3 tablespoons chopped celery
• 3 tablespoons chopped carrot
• 4 tablespoons olive oil
• 3 cups vegetable stock
• 1/8 teaspoon ground cayenne pepper
• ½ teaspoon dried marjoram
• 8 cups butternut squash, peeled, cubed and roasted (see recipe below)
• Salt and pepper, to taste
• Pomegranate and pumpkin seeds for garnish
Preheat oven to 375 degrees. Toss cubed butternut squash with 2 tablespoons olive oil, salt and pepper and roast in oven for approximately 10 minutes, until just tender and golden brown.
Then in a large saucepan, sauté onions, celery and carrots in olive oil until tender, about 7 minutes. Add the roasted butternut squash, vegetable stock, marjoram and cayenne pepper and stir to combine. Bring to boil and simmer for 20 minutes, or until vegetables are cooked through.
Purée butternut squash soup with an immersion blender or in batches in a food processor until smooth. Return to saucepan, and heat through. Do not allow to boil. Season with salt and pepper.
Recipe courtesy of Pelican Grill.