J&G's Butternut Squash Soup

Who says a superstar chef recipe has to be complicated? This creamy soup couldn't be easier.
Metrocurean photo

I had the chance to sit down with superstar chef Jean-Georges Vongerichten recently (read about our veggie-centric chat here), who shared his recipe for this perfect fall soup from J&G Steakhouse.


This might be the simplest butternut squash soup I've ever made, but the flavor is amazing. I tried subbing Greek yogurt for the crème frâiche, which worked beautifully. Enjoy!

Butternut Squash Soup with Fall
Mushrooms
adapted from
Jean-Georges Vongerichten and J&G
Steakhouse

makes
about 4 servings

for the
soup

2 pounds butternut squash, peeled and cut into chunks

4
cups chicken stock

1 ¼ cup crème frâiche

2 tbsp butter

Salt
and freshly ground black pepper

for
the garnish

2 cups black trumpet mushrooms, washed (or use
shiitakes if you can't find black trumpet )

1 shallot, chopped

1 tbsp butter

2 tbsp chives, cut
into small pieces


In a large pot, combine the squash and stock
and bring to a boil. Lower heat to medium and cook for about 20-30
minutes, until the squash is very tender. Working in batches, purée the
mixture in a blender. Return the purée to the pot over medium-low heat,
and add the crème frâiche and butter. Season with salt and pepper to
your taste.


Meanwhile, to prepare the garnish, sauté shallots in
butter for 3-4 minutes over medium-high heat. Add mushrooms and sauté
for about 3-5 minutes, until the mushrooms start to brown slightly.


Pour
the soup into bowls and garnish with the mushrooms and sprinkle with
chives.