Roasted Butternut Squash Soup with Spicy Kale & White Turnips

Many thanks to Chef Instructors Ron Westrom and Jason Osborne and the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe!

Yield: 2 Quart

Ingredients:

  • 4 TBSP                        Olive Oil
  • ½ TBSP                       Ginger, Fresh, Minced
  • ½ TBSP                       Garlic, Fresh Minced
  • 1 ea                             Jalapeno, Fresh, Minced
  • ½ Cup                         Onions, Fresh Minced
  • 1 Cup                          White Turnip, with leafs, Small dice
  • 2 Cups (Packed)        Amara Spicy Kale, Fresh, Large Dice
  • 1 Tbsp                         Curry Powder
  • 1 Tsp                           Tumeric
  • 2 Tsp                           Paprika
  • 1 Quart                       Chicken Stock or Vegetable Stock
  • 2 oz                             Roux
  • 1 Cup                          Butternut Squash, Peeled, Diced and Roasted
  • 1/2 Cup                       Heavy Cream
  • 1 Cup                          Coconut Milk
  • ½ each                        Lime, Juice, Fresh
  • 1 ½ Tsp.                      Sugar, Brown
  • 1 Tsp.                          Fish Sauce (optional)
  • To taste                       Salt & pepper
  • 2 TBSP                        Cilantro, Chopped

Method:

  1. Prepare all ingredients.
  2. In a soup pot heat Olive Oil; add Onions, Garlic, Jalapeno and Ginger. Cook 1 Minute. Add Turnips, Turnip tops and Kale, cook an additional 2 minutes.
  3. Add Spices to the vegetables and cook 3 minutes on low heat.
  4. Add stock and simmer for 30 minutes. Begin to season the soup.
  5. Add Roux and whisk until smooth. Add Heavy Cream and Coconut milk. Bring to a simmer for 10 Minutes; Add Remaining Ingredients.
  6. Season the soup with Lime Juice, Fish sauce and Brown Sugar. You want a nice balance of Sweet & Sour, Salty, Savory and Bitter from the greens. Balance Balance Balance.

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