Who's Cooking: Adam Kelinson of Amagansett
Adam Kelinson and his sous chef Jack Nolan present their Roasted Butternut Squash Soup in his kitchen in Amagansett. (Jan. 27, 2012) Credit: Randee Daddona
Roasted Butternut Squash Soup with Ginger
1 medium-large butternut squash, cubed
2 tablespoons olive oil, divided
1 tablespoon toasted sesame oil
Sea salt, to taste
White pepper, to taste
1/2 cup onion, diced
1/3 cup carrot, diced
1/3 cup celery, diced
2 tablespoons fresh ginger, chopped
1 cup vegetable stock
1/2 lime, juiced
2 tablespoons cilantro, chopped
1. Preheat oven to 400 degrees.
2. Lay cubed squash in single layer on a sheet pan. Add 1 tablespoon olive oil, toasted sesame oil, pinch of salt and pepper and toss; spread squash evenly and place pan in oven. Roast 15 to 20 minutes, turning a few times, until squash is fork-tender and has begun to caramelize.
3. In a large pot heat remaining olive oil over medium-high heat. Add onion and saute 3 to 5 minutes, until translucent. Add carrot, celery, ginger and a pinch of salt and saute another 3 to 5 minutes, until the vegetables are soft.
4. Add roasted squash and juices to the pot and cook, stirring 2 to 3 minutes. Add vegetable stock and simmer about 3 to 5 minutes more.
5. Puree all ingredients in a blender or food processor. Stir in lime juice. Add more salt and pepper, top with chopped cilantro. Makes about 4 servings.
