Everyday Gourmet: Butternut Squash Soup & Brandy Alexander with Godiva Garnish

Chef Simon Webster uses the blender to make a fall soup and a Thanksgiving beverage.

Butternut Squash Soup

  • 1 butternut squash, peeled and cubed
  • 1 red onion
  • 3 cloves garlic
  • 1/4 cup olive oil
  • 5 cups water
  • 3 tablespoons Kitchen Accomplice chicken broth concentrate
  • 1/4 cup heavy cream
  • salt and pepper, to taste

Cut onion in half from top to bottom. Keep garlic cloves whole. Line a rimmed baking sheet with foil and add the olive oil. Place the squash, onion and garlic on the sheet and rub the oil into the vegetables. Roast at 375 degrees for 30 minutes.

Pull the peel off the onion and place all the onion, squash and garlic into the Vitamix blender. Add water, broth concentrate and cream. Blend on soup function until steaming. Taste and adjust seasoning. Add more cream or milk for consistency.

To make with out a Vitamix, place all of the vegetables in a blender. Add water and broth concentrate. Blend to combine and pour through a fine mesh sieve into a stock pot. Bring to a simmer and add cream. Taste and adjust seasoning.

-------------------------------------------------------------------------------------------------------
Brandy Alexander with Godiva Garnish

  • 2 ounces brandy
  • 2 ounce chocolate liqueur
  • 4 ounce cream
  • Godiva truffle, for garnish
  • Nutmeg, garnish

Add brandy, liqueur and cream to a blender and add a handful of ice. Blend until smooth and strain into a martini glass. Garnish with a Godiva truffle skewered with a cocktail pick. Garnish with nutmeg.

Makes 2 cocktails
 

(© 2016 KYTX)


JOIN THE CONVERSATION

To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment