Soup of Butternut Squash with Cinnamon Croutons

Chef de Cuisine Martin Woesle at Mille Fleurs sources seasonal produce from Rancho Santa Fe’s Chino Farms. During mid-fall and well into winter, guests find his pumpkin, squash and Brussels sprout-inspired dishes on the menu. An annual favorite, the comforting Soup of Butternut Squash with Cinnamon Croutons is perfect for entertaining at home during the holidays.

Soup of Butternut Squash with Cinnamon Croutons

Serves 8-10

3 lbs. fresh butternut squash (skin off, seeds removed), cut into 1-inch chunks

4 T. butter

1 c. onion, chopped

1 T. garlic, diced

2 T. fresh ginger, diced

1/2 c. flour

6 c. chicken or vegetable stock

1/2 c. cream

1/4 t. ground nutmeg

1/4 c. freshly cut chives (optional)

2 t. pumpkin seed oil (optional)

2 T. cream, slightly whipped (optional)

Heat the butter in a soup pot and cook the onions until soft. Add garlic, ginger and squash. Dust with flour and mix well. Add stock and bring the pot to a boil. Lower the heat and simmer until the squash is very soft. Add cream and nutmeg and bring the soup to a boil once more. Boil 1 minute, then purée in a blender. Dish the soup into warm cups or bowls and decorate to your liking with swirls of cream, pumpkin seed oil and/or chives. Serve warm cinnamon croutons (recipe below) on the side.

Cinnamon Croutons

1/2 day-old white baguette

4-6 T. melted butter

Cinnamon to taste

Salt to taste

Cut the baguette in 1/4-inch cubes and toss them in melted butter. Place in large pan and brown in a 350-degree oven until golden brown. Dust with cinnamon and sprinkle with salt.

Chef de Cuisine Martin Woesle
Mille Fleurs

6009 Paseo Delicias

Rancho Santa Fe, CA 92067

858-756-3085
millefleurs.com