J&G;'s Butternut Squash Soup

written by Amanda on 10/13/2010

Who says a superstar chef recipe has to be complicated? This creamy soup couldn't be easier.
Metrocurean photo

I had the chance to sit down with superstar chef Jean-Georges Vongerichten recently (read about our veggie-centric chat here), who shared his recipe for this perfect fall soup from J&G; Steakhouse.

This might be the simplest butternut squash soup I've ever made, but the flavor is amazing. I tried subbing Greek yogurt for the crème frâiche, which worked beautifully. Enjoy!

Butternut Squash Soup with Fall Mushrooms
adapted from Jean-Georges Vongerichten and J&G; Steakhouse

makes about 4 servings

for the soup
2 pounds butternut squash, peeled and cut into chunks
4 cups chicken stock
1 ¼ cup crème frâiche
2 tbsp butter
Salt and freshly ground black pepper

for the garnish
2 cups black trumpet mushrooms, washed (or use shiitakes if you can't find black trumpet )
1 shallot, chopped
1 tbsp butter
2 tbsp chives, cut into small pieces

In a large pot, combine the squash and stock and bring to a boil. Lower heat to medium and cook for about 20-30 minutes, until the squash is very tender. Working in batches, purée the mixture in a blender. Return the purée to the pot over medium-low heat, and add the crème frâiche and butter. Season with salt and pepper to your taste.

Meanwhile, to prepare the garnish, sauté shallots in butter for 3-4 minutes over medium-high heat. Add mushrooms and sauté for about 3-5 minutes, until the mushrooms start to brown slightly.

Pour the soup into bowls and garnish with the mushrooms and sprinkle with chives.