"I would say our members are craving more comfort foods since COVID-19 hit,” notes Maggie Mulvena Pearson, aka Chef Maggie, referring to subscribers of her high-end statewide meal delivery service, Feast & Fettle. “My butternut squash soup recipe started out with traditional roots but then evolved to accommodate the flavor profiles of our members, so I use coconut milk in this recipe instead of more traditional heavy cream, which allows the soup to be dairy-free.” However, she adds, “you can easily swap the coconut milk for light or heavy cream in this recipe and it would be delicious.”
While completing her degree in Culinary Nutrition at Johnson & Wales University, Pearson worked as a personal chef; as talk of her tasty, high-quality offerings spread, she knew she had something unique to offer and soon launched her business through Hope & Main, the food incubator space in Warren. Today, a culinary team preps gourmet from-scratch meals at their East Providence commercial kitchen. Orders are hand-packed and chilled prior to delivery, with natural ingredients sourced locally when possible.
Butternut or winter squash is currently in season in Rhode Island and available at various farm stands around the state along with your local market. Pearson likes to roast the squash prior to adding it to the soup, which helps to bring out its natural sweetness. When it comes to serving up her savory soup, Pearson recommends pairing it with a Pumpkin Seed Loaf or Toasted Walnut Raisin Loaf from Seven Stars Bakery. “If bread is not your thing, I would pair this soup with an apple and goat cheese salad with a light vinaigrette,” she says. “I think just the thought of holiday traditions brings a smile to most people’s faces, including myself. I love pretty much everything about the holiday season, especially the food.”
Total Yield: 6 each
INGREDIENTS
• Butternut squash, halved (3 lbs)
• 1 tsp kosher salt
• 2 Tbsp olive oil
• 2 tsp sunflower oil
• 1 cup diced onions (¼ inch)
• 2 garlic cloves, peeled and minced
• 1 Tbsp maple syrup
• ¼ tsp ground nutmeg
• 1 tsp ground cinnamon
• ¼ tsp ground black pepper
• 9 cups vegetable broth
• 3 oz coconut milk
• 6 oz roasted, salted pumpkin seeds
STEPS
1. Preheat the oven to 360º
2. Line a sheet pan with parchment.
3. Lay butternut squash cut side down on parchment, brush with oil, and sprinkle with salt.
4. Roast until very tender, about 40-50 minutes total.
5. Scrape the flesh out of the skin and set aside in a bowl.
6. In a large stock pot, heat sunflower oil and saute onions until tender. Add minced garlic and cook for another minute or so, then season with salt. Next, add maple syrup, spices, and vegetable stock; then add the roasted butternut squash.
7. Bring soup to a boil, then reduce to a simmer. Let simmer for about 15-20 minutes. Add coconut milk and stir into soup.
8. Blend soup with a high-speed immersion blender or high-speed counter blender into a very smooth and creamy consistency. Taste for seasoning, add more salt if needed.
9. Garnish with pumpkin seeds.
Visit Guide.FarmFreshRI.org for sellers of fresh winter squash near you.
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