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Impressive Squash Soup Recipe
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
My impressive squash soup recipe I show you in this post.
Today we serve the soup in the hollowed out part of the butternut squash pulp.
Honestly, I derived this recipe from a very famous and great chef. In the early 2000s, I was able to enjoy a menu several times at the Hilton on the Ringstrasse in Vienna with Werner Matt.
For me, Mr. Matt was one of the most outstanding culinary artists in the Alpine Republic at that time, along with Helmut Österreicher.
Werner Matt served his stunningly fine and successful celery soup with truffles in a hollowed out celery with celery straw.
This is a great variation for special days and I bring this idea to your kitchen today with squash pulp.
We do not have to throw truffles, the soup is inexpensive and an eye-catcher.
As a decoration and for the subtle taste I use sesame furikake from the Sesame Spice Cooking Box.
Now let yourself be seduced and discover a wonderful variant for serving the popular soup.
Table of Contents
1. Recipe Squash Soup
Squash Soup
Guidance and translation by chef Thomas Sixt.
Servings 2
Calories 867
Preparation Time 40 Min.
Cook Time 20 Min.
Total Time 60 Min.
Exciting recipe for squash soup, which we serve in the hollowed squash.
Ingredients
| 2 | pc | pumkin (Butternut Squash) |
| 25 | g | butter |
| 600 | ml | vegatable broth |
| 100 | ml | dry white wine |
| 200 | ml | Cream (Or Soja Cream) |
| primal salt | ||
| black ground pepper | ||
| grated nutmeg | ||
| Cayenne pepper (or Chili flakes) | ||
| 60 | g | butter |
| 2 | TL | Sesam Furikake |
Equipment
Instruction
Preparation step 1 
You can recognize butternut squash by its elongated and bulbous shape.
Provide squash
Prepare the pumpkin in the kitchen. To serve two portions you need two pieces of butternut squash.
Preparation step 2 
Cut butternut squash in half down the middle.
Cut squash in half
Cut squash in half, separating the narrow top from the bulbous bottom.
Cut the top of the squash from the upper part and get ready.
Preparation step 3 
Butternut squash when peeling.
Peel squash
Peel the cylindrical upper part. I use a pendulum peeler for this.
Preparation step 4 
Butternut squash bottom part
Stabilize pumpkin
Cut the round part from the squash straight at the bottom, so that the pumpkin stays well.
Preparation step 5 
Squash prepared for filling the pumpkin soup.
Hollow out squash
Scrape out bottom part from squash with a spoon.
Preparation step 6 
Butternut squash for stuffing
Provide squash
Prepared hollowed out bottom and lid ready for serving.
Preparation step 7 
Cut the peeled butternut squash into large cubes.
Cut squash pulp
Cut more than 3/4 of the upper part of the squash into uniform cubes.
Set aside a part of the squash pulp for the preparation of the fried squash straw.
Preparation step 8 
Butternut squash cubes on the cutting board.
Cut squash cubes
Have the cubes ready to make the soup.
Preparation step 9 
Pieces of pumpkin in the pot fresh when sautéed
Prepare soup stock
Provide the cubes of squash pulp in a saucepan with the butter.
Preparation step 10 
Saute pumpkin pieces in butter and slowly caramelize.
Sauté squash pulp
Sauté squash in pot over medium-high heat for 15 minutes until colorless.
Preparation step 11 
Squash pieces in the pot with broth while cooking the soup
Prepare soup
Deglaze the soup stock with white wine and broth.
The indicated amount of broth is a guideline.
Depending on the size of the squash pulp, you can use more or less broth.
The squash pulp should be well covered with broth.
Season with a little chili or cayenne pepper.
Preparation step 12 
Cut slices and strips.
Cut squash slices
Cut remaining squash pulp into thin slices, 1mm thick.
Lay the slices exactly on top of each other and cut into strips.
Preparation step 13 
Pumpkin strips the cooks call julienne.
Julienne cutting
The squash pulp should be cut accurately and evenly.
It is better to take a little more time and start slowly.
Chefs call this type of cut julienne.
Preparation step 14 
Pumpkin strips with flour
Flour julienne
Mix the prepared squash pulp with a little flour.
Preparation step 15 
Kürbis Streifen frittieren
Fry julienne
Prepared squash pulp deep fry in oil until floating.
The optimal temperature range is 160-170°C.
Too high a temperature will cause the pumpkin straw to darken.
The oil for frying is not listed in the ingredient listing, as it distorts the nutritional calculation.
Preparation step 16 
Deep fried pumpkin strips
Season squash straw
Bright and crispy fried squash straw put on kitchen paper and immediately season with salt.
Set aside for serving.
Preparation step 17 
Blend up squash soup
Finish soup
Blend the soup with a hand blender.
Optionally, you can strain the soup through a fine hair sieve.
Season the squash soup with salt, pepper, nutmeg.
Preparation step 18 Serve pumpkin soup effectively in pumpkin
Arrange soup
Just before serving, add ice-cold, small pieces of butter to the soup and blend with a hand blender until frothy.
Pour the boiling hot soup into the hollowed squash pulps. Place pumpkin foam on the surface of the soup.
Decorate with sesame furikake and pumpkin straw and serve.
I wish you a good appetite!
Video
Courses
2. Calories and Nutritional Values
3. More Recipes with Squash and Pumpkin
Pumpkin Risotto Recipe For Gourmets
Pumpkin in the Oven Recipe with great Variants
Pumpkin Cream Soup Recipe
Pumpkin Soup with Coconut Milk Recipe
Foamy Pumpkin Soup with Ginger for Gourmets
Vegan Pumpkin Soup Recipe
Pumpkin Soup Basic Recipe
Vegetarian Pumpkin Risotto Recipe with Spinach
Lentils Salad Recipe
4. More Soups Recipes
Chervil Soup
Chicken Soup For A Cold Recipe
Red Lentil Soup Recipe
Prepare Fish Soup with Salmon Head
Green Asparagus Soup
Bean Soup
Parsnip Soup Recipe
Mushroom Soup Recipe with Muffin Bread
Eel Soup Recipe, German Fish Soup with all inclusive
Kale Soup Vegetarian Recipe
Kale Soup with Eel Recipe for a perfect Dinner
Black Salsify Soup Recipe
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!
Thank you Lilli Wo. that makes me happy!
Love greetings Thomas
Reply
Hi Thomas,
I really like this soup and have filled the squash twice now.
Great recipe and instructions, your pictures are great.
Many stars… for you Lilli