Chef Jeff's Winter Stew
Recipe by: Jeff Bland, US Foods
Take my Butternut Squash Soup and customize the stew with your favorite winter flavors.
I suggest adding diced sweet potatoes, crab meat, crispy pork belly or bacon, pan roasted corn, kale or spinach, diced apple, chopped candied pecans, cooked diced chicken, or any other comfort ingredient which is your favorite.
For the Weekend Diner, I am adding roasted sweet potato, pan roasted corn, pumpkin ravioli, and confit of chicken.
Butternut Squash Soup Ingredients:
4 Tablespoons Butter
1 Medium Onion, peeled and diced.
1 Rib of Celery, diced
Salt and pepper To Taste
1 Medium Butternut Squash, roasted and cooled.
Half Cup All Purpose Flour
3 Cups Chicken Broth or Stock
1 Cup Cream
Cayenne Pepper to Taste
1 or 2 Tablespoons of Honey
In a large pot, season and sauté the diced onion in butter until tender; this should take about 5 minutes. Add the roasted butternut squash and the flour and stir until well incorporated. Stir in the broth, bring to a boil, reduce to a simmer, and cook for 20 minutes. Puree the mixture with an immersion blender or a stand blender until smooth. Add the cream, cayenne pepper, and honey and simmer until the desired consistency has been reached. Taste and adjust seasoning if necessary. Garnish with chopped parsley or chives.
Be careful with salt if using bullion cubes or base; they can be very salty.
Garnish with dollop of Crème Fraiche or sour cream.
Use your favorite variety of winter squash like acorn, pumpkin, turban, etc.
Also garnish with candied pecans if you wish.
Roast the squash in an oven set at 350 degrees Fahrenheit by splitting the squash in half carefully. Place cut side down on a pan or cookie sheet and roast for 45 minutes to 1 hour until tender. Let the squash cool so you can handle it, and scoop out the flesh with an ice cream scoop or disher.