Butternut Squash Soup

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  • Base dish: Butternut Squash Soup with Caramelized Apples
  • Plate 1: Prepare the recipe as directed. Instead of the swirl of cream, finish the soup with a swirl of caramelized juices from the apple.
  • Plate 2: Prepare the soup as in the basic recipe, but flavor with ground ginger. Replace the swirl of cream or apple juices with a drizzle of sage oil (made using the procedure for Basil Oil,). Garnish with curried almonds (toss sliced almonds with vegetable oil, salt, and curry powder; toast lightly in the oven).
  • Plate 3: Instead of cutting the apples into small dice, cut them into thick 1-inch (2.5-cm) disks and caramelize them. Finish the soup with candied squash seeds and Maple Emulsion.
  • Plate 4: Prepare caramelized apple disks as in Plate 3, arrange them in the center of the bowl, and top them with a few slices of smoked chicken breast. Top the chicken with Pickled Apple and a few frisée leaves. Dot the soup with sage oil.