Butternut and ginger soup

Discussion in 'Professional Chefs' started by talabadoo, Nov 14, 2012.

  1. talabadoo

    talabadoo

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    Im making butternut squash soup with ginger. I have seen it done both ways . Cut and boiled then pureed then add cream and such and i have seen the squash roasted and pureed with ginger water . Then add cream and such. Which is the best way? I have also see 2 chefs ass sweet potato scraps to bulk up the soup. Any thoughts?
     
  2. cheflayne

    cheflayne

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    I like to use a spice rub and roast first.
     
  3. meezenplaz

    meezenplaz

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    I just made a batch for an event last weekend. It's a very forgiving soup to

    make, so long as you have the squash thoroughly cooked so it purees up

    nice n creamy. From there it's all about taste, adding whatever kickers it needs.

    I dropped in some ginger, white pepper, dash of nutmeg, a few other tidbits.

    The squash itself does most of the work.
     
  4. twyst

    twyst

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    Been doing the pressure cooker caramelization trick to mine.    (cook squash 20 minutes at pressure with some baking soda to encourage the maillard reaction, then puree)          Really does produce an unmatched flavor in my humble opinion, and its super fast as well.

    Ive been cooking it with lemongrass and finishing with coconut milk, and its pretty hard to beat.
     
    Last edited: Nov 14, 2012
  5. recky

    recky

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    Pumpkin soup is delicious with apple and double cream or with Indian spices and 10% Turkish/Greek yoghurt...
     
     
  6. chefedb

    chefedb

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    For years I made a Peanut Butter/Pumpkin Bisque with schlag, served in a small pumpkin 
     
    Last edited: Nov 15, 2012