Autumn Squash Soup - Donatella Arpaia | Restaurateur & TV Chef | Recipes & Food
INGREDIENTS: 3 sprigs of fresh thyme 4 whole cloves 1 ... Read More
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Cooking tools:
- Cheesecloth
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Ladle
- Immersion blender
- Blender
- Butcher's twine
- Stove
- Soup bowl
- Measuring spoon
- Measuring cup
- Kitchen scale
- Toaster
- Baking sheet
- Kitchen towel
- Pot
- Colander
- Spoon
Ingredients
- 3 sprigs of fresh thyme
- 4 whole cloves
- 1 star anise pod
- 1 teaspoon multicolored peppercorns
- 1 large butternut squash or 1 1/4 pounds frozen cubed squash
- 2 tablespoons extra-virgin olive oil plus extra for drizzling
- 3 shallots, thinly sliced
- 3 garlic cloves, thinly sliced
- 4 cups low-sodium chicken or vegetable broth
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons orange blossom, clover, or lavender honey
- 2-3 tablespoons hulled pumpkin seeds (pepitas), toasted
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