As the leaves turn golden and the air becomes crisp, there's nothing quite like a warm, comforting bowl of soup to soothe the soul. And at Gamberetti's Italian Restaurant in Salem, Oregon, we're embracing the flavors of fall with a seasonal favorite: Butternut Squash Soup. But this isn't your average soup recipe. Treva Gambs, our culinary mastermind, adds a touch of unexpected sweetness and spice that will have you craving bowl after bowl.
Why Butternut Squash Soup? A Fall Classic Reimagined
Butternut squash soup is a quintessential autumn dish. Its creamy texture, vibrant color, and subtly sweet flavor make it a beloved comfort food. But Treva's version takes it to the next level with a unique twist. By incorporating spicy honey and a touch of warmth, she elevates this classic into a culinary masterpiece.
Treva's Twist: Sweet, Spicy, and Simply Irresistible
What sets Treva's butternut squash soup apart? It's all about the balance of flavors. The natural sweetness of the squash is enhanced by the addition of roasted apples, while a drizzle of spicy honey adds a surprising kick. This unexpected combination creates a depth of flavor that's both comforting and exciting.
Treva's Butternut Squash Soup Recipe
Yields: Approximately 6 servings
Wine Pairing: A crisp Willamette Valley Vineyards Pinot Gris
Ingredients:
1 large butternut squash
2 green apples
6 cups chicken stock
1/4 cup heavy cream (optional, for extra richness)
1/4 cup spicy honey
Salt & freshly ground black pepper, to taste
Fresh herbs (rosemary, garlic) for the stock
Instructions:
Prep the Squash: Use a vegetable peeler to remove the skin from the butternut squash. Cut it into uniform pieces and scoop out the seeds.
Roast: Toss the squash with a drizzle of olive oil and roast in a preheated oven at 400°F (200°C) for 30 minutes, or until fork-tender.
Roast the Apples: While the squash roasts, chop the apples and toss them with a drizzle of olive oil. Roast for the last 10 minutes alongside the squash.
Simmer the Stock: In a large pot, heat the chicken stock with your choice of herbs (rosemary and garlic are excellent choices).
Blend: Add the roasted squash and apples to the stock. Use an immersion blender to blend until smooth and creamy.
Add Flavor: Stir in the spicy honey and heavy cream (if using). Season with salt and pepper to taste.
A Feast for the Senses: Garnishing and Serving
Treva recommends garnishing the soup with roasted pumpkin seeds or toasted pine nuts for added texture and flavor. A swirl of cream or a sprinkle of fresh herbs can also elevate the presentation. Serve the soup warm, and enjoy the comforting aroma and vibrant colors.
Make-Ahead Magic: Simplifying Your Holiday Meal Prep
Want to get a head start on your holiday cooking? Treva has a time-saving tip! You can roast and season the squash in advance, then freeze it for later use. Simply defrost and add it to your simmering stock when you're ready to make the soup. This makes it a perfect dish for busy weeknights or holiday gatherings.
Beyond the Soup: Exploring the Versatility of Butternut Squash
Roasted butternut squash is a delicious and versatile ingredient in its own right. Treva loves serving it alongside roasted chicken or pork, drizzled with balsamic glaze. It also pairs beautifully with roasted Brussels sprouts or other fall vegetables.
Gamberetti's: Your Italian Escape in Salem, Oregon
At Gamberetti's, we're passionate about bringing the flavors of Italy to Salem. Our menu features fresh, seasonal ingredients, and our warm, inviting atmosphere is perfect for enjoying a delicious meal with friends and family. This fall, come savor the taste of Treva's Butternut Squash Soup and experience the heart of Italian hospitality.
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