By Alan Suderman
THE ERICKSON TRIBUNE
With the season changing (and the Texas heat providing slight relief), why not change along with it and give your palate something new to experience?
“Going into the fall, this recipe is a favorite of mine to make,” says Eagle’s Trace Chef de Cuisine Wayne Webb. “It is actually a combination of two, longtime favorites—butternut squash and toasted pumpkin seeds. The seeds add a nice nutty crunch to a very smooth soup.”
And this tasty treat will get you in the mood for all the holiday foods soon to be coming your way. “It’s an excellent idea for entertaining during the holidays,” Webb says.
Eagle’s Trace Chef de Cuisine Wayne Webb began his formal training with Jean Jacque Metrailer at the Tarrytown Hilton and has worked in four-star restaurants in New York City. His favorite type of cuisine is Asian food and he enjoys spending his free time outdoors.
Butternut Squash soup garnished with toasted pumpkin seeds
Serves 8
Ingredients
3 lbs. butternut squash, medium diced
2 cups carrots, diced
1 medium onion, diced
1 leek stalk, sliced (white part only)
2 tbsp. butter
1 tbsp. chopped garlic
50 oz. chicken stock
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground ginger
1⁄2 cup sherry wine
1 cup half & half cream
White pepper to taste
1 cup pumpkin seeds
Directions
1. Preheat oven to 375 degrees and toast seeds to golden brown.
2. Sauté first four ingredients until translucent, then add garlic and cook two minutes longer.
3. Add chicken stock and bring to a boil. Add seasonings and sherry, and simmer for 20 minutes.
4. Puree soup until smooth using a hand blender.