Heirloom Winter Squash Soup with Jacobsen Garlic Salt
We teamed up with our good friends at World Foods to create a series of soup recipes perfect for chilly autumn weather. We sourced all our ingredients from World Foods and shared the recipe so that they could serve it to their customers in the Deli!
This Heirloom Winter Squash Soup is silky, rich, and vibrant in color. Our Jacobsen Garlic Salt adds an extra layer of complexity with bursts of salinity.
4lbs mixed winter squash – peeled, seeded, then cut into 1” cubes
1/4 cup Enzo Olive Oil
1/4 cup unsalted butter
1 large onion, finely chopped
4 large garlic cloves, sliced thin
10 cups vegetable stock
1 tbsp minced fresh thyme
1 tbsp minced fresh sage
1 cup heavy cream
1 tbsp Bee Local Single-Origin Honey
Jacobsen Garlic Salt to taste
Preheat oven to 425°F. In a large mixing bowl, toss cubes of squash with olive oil and sprinkle with Jacobsen Garlic Salt. On a large sheet pan, add squash in one even layer (you may need more than one sheet pan) and then cook in oven for 20-30 mins until squash begins to brown around the edges. Remove and let cool.
Melt butter in a large Le Creuset dutch oven over medium heat. Then add onion and garlic and sauté until tender – seasoning to taste with Jacobsen Garlic Salt. Add the herbs and sauté for one more minute. Then add squash and vegetable stock to the pot and bring to a boil. Reduce the heat, cover, and simmer for 10-15 mins.
Then, working in batches, puree the soup in a strong blender (such as a Vitamix) and return the soup to the same pot. At this point add more or less liquid to the puree as necessary to achieve a texture that is thick but smooth, and still a bit loose. Keep in mind that you will add cream in a moment.
Stir in the cream and the honey, bring to a simmer, season to taste with Jacobsen Garlic Salt. At this point the soup can be chilled if necessary and reheated to serve.
*Protip: garnish with toasted pumpkin/squash seeds, fried sage, crème fraiche, and a drizzle of chili oil.