or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Butternut and ginger soup
New Posts  All Forums:Forum Nav:

Butternut and ginger soup

post #1 of 6
Thread Starter 
Im making butternut squash soup with ginger. I have seen it done both ways . Cut and boiled then pureed then add cream and such and i have seen the squash roasted and pureed with ginger water . Then add cream and such. Which is the best way? I have also see 2 chefs ass sweet potato scraps to bulk up the soup. Any thoughts?
post #2 of 6

I like to use a spice rub and roast first.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #3 of 6

I just made a batch for an event last weekend. It's a very forgiving soup to

make, so long as you have the squash thoroughly cooked so it purees up

nice n creamy. From there it's all about taste, adding whatever kickers it needs.

I dropped in some ginger, white pepper, dash of nutmeg, a few other tidbits.

The squash itself does most of the work.

post #4 of 6

Been doing the pressure cooker caramelization trick to mine.    (cook squash 20 minutes at pressure with some baking soda to encourage the maillard reaction, then puree)          Really does produce an unmatched flavor in my humble opinion, and its super fast as well.

 

 

 

Ive been cooking it with lemongrass and finishing with coconut milk, and its pretty hard to beat.

post #5 of 6

Pumpkin soup is delicious with apple and double cream or with Indian spices and 10% Turkish/Greek yoghurt...
 

post #6 of 6

For years I made a Peanut Butter/Pumpkin Bisque with schlag, served in a small pumpkin 

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Butternut and ginger soup