Carefully slice the squash and scrape out the seeds. Rub flesh of the squash with oil and season with salt and pepper and place on a cookie sheet with the skin side down. Place in oven for 40-60 minutes, squash is cooked when small knife can slide in an out of the flesh easily. Remove from the oven and scrape out the cooked flesh and discard the skin.
In a large pot place a tbsp. of olive oil on medium heat. Add the onion and sweat for 5-6 minutes or until translucent.
Add the pear and cook for another 2-3 minutes.
Add the wine and reduce for at least 7- 10 minutes. At this time add the stock, maple syrup, the cooked squash and whipping cream. Whisk together and simmer for at least 15 minutes.
Remove from heat and process in a food processor or blender, place back in pot over medium heat and season with salt and pepper. For added richness, add a tbsp. of butter.
The idea with the croutons is to make individual toasts with slightly melted cheese to be placed on top of the soup. For the rye croutons, slice at least 10 pieces(some of your guest may want more than one. Place the toasts under a preheated broiler place and toast lightly for 30 seconds a side, then crumble the blue cheese evenly on the toast and place under the broiler for another 30 seconds. Do not take your eyes off at this point or you will burn the toast and the cheese.
To Serve:
Heat six soup bowls and ladle the soup into the bowls and serve with a crouton on top of each.
Chef Rob Feenie, Executive Chef, Cactus Restaurants Ltd.
The driving culinary force behind Cactus Restaurants Ltd., the award-winning collection of 26 casual fine dining restaurants in BC, Alberta and Saskatoon, Rob Feenie is also one of Canada’s most recognized and celebrated chefs.
At Cactus Restaurants Ltd., Chef Feenie leads the culinary team, blending his talent for creating elegant, globally-inspired cuisine with his passion for simple dishes using fresh, sustainable ingredients. Chef Feenie’s innovative approach to cooking has continued to drive the evolution of Cactus Club Cafe’s menu selections and its commitment to sourcing the best fresh, local and sustainable products wherever possible.
Growing up in Burnaby, BC, Chef Feenie first developed a curiosity for international cuisine over countless traditional family dinners at his Japanese neighbours’ home. This early experience was followed by a high school exchange program where he was first introduced to European chefs and techniques. At 20, Chef Feenie attended the Dubrulle Culinary Institute in Vancouver and upon graduating, became a Sous-chef in some of Western Canada’s top restaurants, notably Le Crocodile and Cherry Stone Cove in Vancouver and The Rim Rock Café in Whistler.
While at Le Crocodile he began a series of work and educational trips, or stages, throughout Europe and North America, starting in Alsace with Chef Emile Jung at Au Crocodile and Chef Antoine Westermann at Le Buerehiesel, both Michelin three-star rated restaurants. In North America he worked with Chef Charlie Trotter, at Trotter’s Restaurant in Chicago, and Chef Jean-Georges Vongerichten at Jean-Georges in New York.
In 1995 Chef Feenie opened the internationally celebrated Lumière Restaurant in Vancouver, followed by Lumière Tasting Bar and then Feenie’s, a more casual Canadian Bistro, next door to Lumière, in 2003. Throughout his career, Chef Feenie has secured international culinary recognition, including the coveted Relais Gourmand and Traditions et Qualitè designations, in addition to the Mobil Travel Guide four-stars designation and the AAA Five Diamond Award. In 2009 and 2011, Chef Feenie won the Vancouver Gold Medal Plates competition.
Chef Feenie has published four cookbooks: Rob Feenie’s Casual Classics, Rob Feenie Cooks at Lumière, Lumière Light and Feenie’s. He also starred on New Classics with Chef Rob Feenie on Food Network Canada for five seasons. In 2005 Feenie became the first Canadian to win on the popular television show Iron Chef America by defeating Chef Masaharu Morimoto.
Chef Rob Feenie joins #Taste of Thursday top chefsChef Rob Feenie #TasteofThursday Asian Sloppy Joes recipe#TasteofThursday Brioche French Toast – Chef Rob Feenie#TasteofThursday Strawberry Shortcake recipe – Chef Rob Feenie#TasteofThursday Spring Radish recipe – Chef Felix Zhou
Why does my butternut squash soup taste bitter? The growing conditions of the gourd can impact the taste of the flesh. This may cause an elevated production of cucurbitacin in the squash, resulting in a slightly bitter taste. You can balance it with a little bit of salt and sweetener like honey or pure maple syrup.
It's good for your immunity. Like other orange-colored fruits and vegetables, butternut squash is full of beta-carotene and alpha-carotene. Your body converts them to vitamin A, which is important for your immune system. It's excellent for your eyes.
How do I thicken butternut squash soup? If you find the soup is too thin, try adding pureed white beans to the soup. You can also use a small amount of cornstarch or arrowroot powder mixed with water (called a slurry) to thicken it up. Use a 1-to-2 ratio (for example, 1 teaspoon of cornstarch to 2 teaspoons of water).
Fresh sage and rosemary – I don't reach for rosemary as often as some other fresh herbs, but I absolutely love it here. Along with the sage, it makes this soup cozy and complex. Ginger – Its warm flavor highlights the autumnal taste of the herbs and squash.
It's high in fibre which means it may contribute to a healthy gut by improving digestion and reducing constipation. It's also low in calories and packed with beta-carotene – our bodies convert this to vitamin A to support the immune system, healthy eyes and strong bones.
Squash can be a good choice for many peritoneal and home hemodialysis patients when you may need to eat more potassium rich foods. Eating squash will not have an effect on forming kidney stones. The National Kidney Foundation wishes to thank its Council on Renal Nutrition (CRN) for the development of this fact sheet.
It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.
Whole milk or half-and-half also thicken up the soup. I've even made it with half the amount (1/2 cup or 120ml) heavy cream in a pinch. (Add more chicken broth if you use heavy cream; see recipe Note.) Nice and thick, without being too heavy.
WHY IS MY BUTTERNUT SQUASH SOUP BITTER? More than likely, the bitterness developed in the squash as it was growing due to a lack of good growing conditions or nutrients.
Whisking beurre manié (butter-flour paste) into simmering soup is the best way to thicken an otherwise too-watery soup. Add bits of the paste gradually and simmer to cook out any raw flour taste. The broth will be velvety smooth, rich, and thick.
When picked immature they are usually watery and poor in flavor. Flavor is also better after some cold weather, but remember they are not frost-hardy. Butternut should have lost all its green color and turned a distinct tan before being harvested and cured.
Sweetness can help balance bitterness, so consider adding ingredients like carrots, onions, or a small amount of sugar or honey. Acidic ingredients like tomatoes or a splash of vinegar can also help balance flavors.
The best way to reduce or get rid of bitter flavor in broth is to add sugar and acid to offset the bitterness. Adding sugar and acid doesn't just mask the bitter flavor; it actually changes the chemistry within the broth!
How do you tell if Butternut Squash Soup is bad? Signs that your butternut squash soup has gone bad include a sour smell, a change in color, or visible mold. If your soup has been sitting in the fridge for longer than a week, it's probably time to toss it.
Got a soup that tastes a little bland and unexciting? Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt.
Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.
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