Roasted butternut squash soup with toasted pumpkin seed oil

Executive Chef Brian Feirstein
Eddie V's Edgewater Grille

Roasted Butternut Squash Soup with Toasted Pumpkin Seed Oil
YIELD: 8 Servings

INGREDIENTS:
1-2 each Butternut squash peeled and seeded
¼ cup of Brandy
1 each Shallots (sliced thin)
Salt and Pepper to taste
½ teaspoon of Ground Nutmeg
2 tablespoons of Olive Oil
2 quarts of milk
1 tablespoon of pumpkin seed oil
1 tablespoon of toasted pumpkin seeds

PREPARATION:
1. Cut peeled and seeded squash into large dice
2. Heat a heavy bottom sauce pot and add oil
3. Add Shallots and sweat
4. Once soft, add in squash, and season with salt and pepper to caramelize
5. Once the orange color is achieved, deglaze with brandy
6. Reduce Brandy down, season with nutmeg
7. Add milk to pan and cook until squash is soft
8. Blend until smooth adjusting the seasoning as needed
9. Garnish with a drizzle of Pumpkin oil and toasted pumpkin seeds

Eddie V's Prime Seafood
DC Ranch Marketplace
20715 N. Pima Road
Scottsdale, Arizona 85255
480.538.8468