Brown Sugar Roasted Acorn & Butternut Squash Soup
with Whipped Boursin Cheese, Black Mission Figs
and Bartlett Pear Relish
Recipe courtesy of the Hotel Captain Cook, Crow's Nest
Acorn squash puree
• 3 acorn squash (split, seeded)
• 1 cup brown sugar
• 1/2 cup butter
• 3 t cinnamon
Butternut squash puree
• 1 large butternut squash (split, seeded)
• 1 oz. butter
• Salt and pepper to taste
• 1/2 gallon heavy cream
• 9 garlic cloves
• 6 oz whipped boursin cheese
Black mission fig and pear relish
• 1⁄2 cup brown sugar
• 2 oz butter
• 2 figs
(small dice on all fruits and vegetables)
• 1 pear
• 1⁄4 cups red pepper
• 1⁄4 cups red onion
• 1/8 cup jalapeno
• Juice of 1 lemon
Preheat the oven at 350 degrees. Add all ingredients to both butternut and acorn squash. Roast for 30 minutes or until fork tender, then scoop out the soft squash and throw away skin.
While squash is roasting, heat cream and cloves in a medium pot. Reduce by half and puree in a blender.
Let boursin cheese set at room temperature in a stainless steel bowl. Aerate.
Add butter and brown sugar to a medium size pot on medium heat until melted together. Once the mixture becomes caramel add the next 5 ingredients. Cook for 2 to 3 minutes. Add lemon juice and remove. Finish with salt, pepper and fresh cinnamon.
Squash soup: After the squash and garlic cream are finished, make two different purees – one acorn and one butternut – by adding the cooked squash to a blender and thinning it out with the garlic cream until smooth and creamy.
For plating: Take a soup bowl and place a spoonful of the relish and cheese in the middle of the bowl. Garnish with chives or micro greens. Add both the soups at the same time to the bowl so you have two different color squash soups. With a toothpick, swirl around the puree into each other. Serves 6.