Butternut Squash Soup with Pumpkin Seed Mousse
The Wright at the Solomon R. Guggenheim Museum, NYC
This is as luxurious as butternut squash soup gets.
- 2 small butternut squash (about 3 pounds)
- 3 tablespoons butter, divided
- Salt and pepper to taste
- 1 cup vegetable stock
- 1 cup crème fraîche
- 1 1/2 tablespoons truffle honey
- 1/2 tablespoon salt
- 1/2 cup heavy cream
- 1/2 tablespoon pumpkin seed oil
- 1/2 tablespoon chopped pumpkin seeds
Preheat the oven to 350ºF.
Peel and cut each butternut squash in half lengthwise. Scoop out the seeds and discard. Place 3 of the squash halves in a baking dish and reserve the fourth. Dot the other 3 halves with 2 tablespoons of the butter and season with salt and pepper. Roast until tender, about 45 minutes. Remove and set aside to cool.
Cut the remaining squash half into 1/2-inch cubes. Place the cubes in a baking dish. Dot with the remaining butter and season with salt and pepper. Roast until tender, about 20 minutes. Remove and set aside to cool.
Scoop the flesh out of the roasted squash halves and transfer to a large pot. Add the vegetable stock and bring to a boil. Add the crème fraîche, honey, and salt; season with pepper to taste. Remove from heat and transfer the contents of the pot to a blender. Purée until smooth.
Whip the heavy cream until it forms stiff peaks. Fold in the pumpkin seed oil and pumpkin seeds.
To serve, divide the soup among 4 bowls. Top with a few pieces of the roasted butternut squash cubes. Finish with a dollop of pumpkin seed mousse.