Good Morning America Recipes

Emeril Lagasse's Roasted Butternut Squash Soup

A Kicked Up Soup

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Lagasse whips up voter favorite roasted Brussels sprouts with caramelized onions and pancetta.
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Servings:Over 8
Difficulty: Moderate
Cook Time: min

Emeril Lagasse's phrase, "kick it up a notch" became famous for a reason—the New Orleans-raised chef raises flavors to the next level. This year, take your Thanksgiving to Emeril's star status with his recipe for roasted butternut squash soup.

Ingredients

  • 4 pounds butternut squash, peeled, seeded, and cut into 3-inch chunks
  • 1/4 cup olive oil
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black or white pepper
  • 3 tablespoons butter
  • 3 cups chopped onions
  • 1/2 cup chopped carrots
  • 1 clove garlic, smashed
  • 1 or 2 sprigs fresh thyme
  • 1 cup brandy
  • 4 cups chicken stock or canned low-sodium chicken broth, plus more if needed
  • 4 cups water
  • Crème Fraîche, for garnish (optional)
  • Herb oil of choice, for garnish (optional; recipes below)
  • Cooking Directions

    Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.

    Place the cut squash in a large bowl and toss with the olive oil, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Transfer the squash to the prepared baking sheet and roast in the oven for 25 minutes, or until the squash is lightly caramelized and tender. Remove it from the oven and set aside.

    While the squash is roasting, melt the butter in a 6-quart pot over medium heat. Add the onions, carrots, garlic, thyme, 2 teaspoons salt, and ½ teaspoon pepper. Cook until the vegetables are soft, about 10 minutes. Add the brandy, cook for 5 minutes, and then add the stock and water. Bring to a boil, reduce the heat, and simmer for 15 minutes.

    Add the roasted squash to the pot, and remove it from the heat. Discard the thyme sprigs.

    Blend the soup using an immersion blender, or in several batches in a blender, until it is completely smooth. Transfer the blended soup to a decorative soup pot or to individual serving bowls. Serve hot, garnished with a dollop of crème fraîche and a drizzle of herb oil if desired.

    Use caution when blending hot liquids: blend only small amounts at a time, with the blender carefully covered and a kitchen towel held over the top.

    Basil Oil

    Yield: 1 cup

    3 cups water

    2 ounces fresh basil leaves (about 2 cups packed)

    3/4 cup canola, grapeseed, or other vegetable oil

    1/8 teaspoon salt

    In a small bowl, combine 1 cup ice cubes with 1 cup of the water. Set it aside.

    Bring the remaining 2 cups water to a boil in a small saucepan. Add the basil leaves all at once, stirring

    to make sure they are submerged, and cook for 10 seconds. Immediately transfer them, using a slotted

    spoon, to the ice bath. Once they have cooled, remove the basil leaves and set them on paper towels.

    Squeeze the paper towels gently but firmly in your hands to absorb as much liquid as possible, and set

    aside.

    Pour the oil and salt into a blender, and mix on high speed. While the machine is running, add half

    the basil leaves and process briefly. Then add the remaining basil and puree it (doing this in batches prevents bruising the leaves and keeps the color intact). Transfer the basil oil to a small container, cover, and refrigerate for up to 1 week. (If you like, strain the oil through a fine-mesh sieve.)

    Chive Oil

    Yield: 1 cup

    4 cups water

    2 ounces (about 2 bunches) fresh chives, snipped to 3-inch lengths (2 cups)

    3/4 cup canola, grapeseed, or other vegetable oil

    1/8 teaspoon salt

    In a small bowl, combine 1 cup ice cubes with 1 cup of the water. Set it aside.

    Bring the remaining 3 cups water to a boil in a small saucepan. Add the chives all at once, stirring to

    make sure they are submerged, and cook for 10 seconds. Immediately transfer them, using a slotted

    spoon, to the ice bath. Once they have cooled, remove the chives and set them on paper towels.

    Squeeze the paper towels gently but firmly in your hands to absorb as much liquid as possible.

    Combine the chives, oil, and salt in a blender and mix on high speed for 1½ to 2 minutes, until thoroughly combined. Transfer the Chive Oil to a small container, cover, and refrigerate for up to 1 week. (If you like, strain the Chive Oil through a fine-mesh sieve.)

    Recipes courtesy Emeril Lagasse, from Farm to Fork: Cooking Local, Cooking Fresh, Harper Collins Publisher, New York, 2010, copyright MSLO, Inc., all rights reserved

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: butternut squash, thyme, brandy, chicken stock

    Course: Soup


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