Executive Chef Percy Whatley shared the following recipe on Sacramento’s Fox 40 Morning Show on November 26, 2013.
Autumn Squash Soup with Cardamom & Ginger
Recipe By: Percy Whatley, The Ahwahnee Hotel, Yosemite National Park
Chef’s Notes: Any Autumn squash can be used in this recipe, but keep in mind that there are different carbohydrate contents to different varieties of squashes. A Kobocha squash, for instance is much more starchy than Butternut, therefore it is always a good idea to have extra vegetable stock on hand to adjust the consistency when finishing the soup.
Yield: 6-8 Servings
Ingredients:
1 each 2-3lb Autumn Squash, peeled, seeded, diced
1 medium baking (Russet) potato, peeled, diced
2 Tblsp unsalted butter
1 medium onion, diced
6-9 cups vegetable stock, depending on squash quantity and variety
1 Tblsp Ginger, minced fine
½ tsp Cardamom, ground
Pinch Thyme leaves, fresh
To Finish Soup:
2 Tblsp unsalted butter
½ cup Heavy Cream
To taste Kosher Salt
To taste Black Pepper, finely ground
To Garnish Soup:
6 tsp, as needed Sour Cream
Pinch Chives, fresh, minced
1. In an 6 Quart sauce pan, melt 2 Tblsp butter over medium heat. Sweat diced onions until translucent. Add cardamom and ginger and stir in to release aroma.
2. Add squash, potatoes, 6 cups of stock, and thyme leaves, bring to simmer for 30 minutes.
3. After squash and potatoes are very tender, remove from heat and add cream, season with salt and pepper to taste.
4. Blend until smooth adding the other 2 Tblsp butter. Adjust thickness/consistency with more stock if necessary. Readjust seasoning as necessary.
5. Serve with a dollup of sour cream and a sprinkle of fresh chives.
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