Todd Schulte of KC’s Uncommon Stock kitchen shows us how he creates this light and tasty winter favorite
During our chat with Uncommon Stock founder Todd Schulte, we began delving into finer details of what makes a great soup. After speaking at length about using better ingredients, minimal but flavorful spices and correct cooking techniques, we came to a crossroads.
Can you just give us a couple of recipes? Of course.
So, without further ado, here’s how Schulte makes the Roasted Butternut Squash Soup that’s a foodie favorite from the Uncommon Stock menu.
Roasted Butternut Squash Soup
5 pounds butternut squash, peeled and quartered with seeds removed
6 cloves garlic, peeled and smashed with a knife
4 medium-sized yellow onions, peeled and quartered
6 medium-sized carrots, peeled and quartered
½ cup olive oil
10 sprigs fresh thyme, stems removed
10 cups chicken stock, plus more as needed
½ cup heavy whipping cream
Freshly cracked black pepper
Freshly grated nutmeg to garnish
Preheat oven to 375 degrees. Combine all of the cut vegetables (squash, garlic, onions, carrots) with olive oil and thyme in a large bowl. Toss all ingredients together and give it a nice amount of seasoning with salt and pepper. Place all vegetables in a
heavy-bottomed roasting pan in a single layer. Roast for about 1 1/2 hours or so, stirring vegetables occasionally, allowing them to get all brown and delicious-looking, otherwise known as GBD (golden brown delicious) or caramelized.
Remove roasted vegetables from the over and place them in a heavy-bottomed 6-quart soup pot with the chicken stock.
Simmer vegetables on medium heat for 20 minutes; allow to cool slightly. Working in batches, puree soup using an immersion blender until smooth, adding chicken broth until desired consistency is achieved. Adjust seasoning with salt and pepper. Finish by stirring in the heavy cream.
Ladle soup into warm bowls and garnish with a dollop of apple-bacon marmalade and freshly grated nutmeg.