By | October 26, 2015

Ingredients

CHEF MATT’S FALL SPICE BLEND
  • 1 piece cinnamon stick
  • 5 pieces star anise
  • 2 teaspoons fennel seeds
  • 2 teaspoons peppercorns
  • 2 teaspoons whole cloves
MAPLE GOAT CHEESE
  • 5 ounces goat cheese
  • 3 tablespoons 100% pure maple syrup
  • 1 teaspoon fresh chives (chopped)
  • 1 teaspoon fresh parsley (chopped)
  • ½ teaspoon fresh thyme (chopped)
  • pinch salt
PEPITAS
  • 1 cup pumpkin seeds
  • salt and pepper to taste
Butternut Squash Soup
  • 2 tablespoons unsalted butter
  • 1 small onion, finely diced
  • 1 rib of celery, finely diced
  • 1 medium carrot, peeled and finely diced
  • 2 medium russet potatoes, peeled and medium diced
  • 1 medium butternut squash, peeled, seeded, and diced
  • salt and pepper to taste
  • 2 teaspoons Chef Matt’s fall spice blend
  • 1 qt. chicken stock (or vegetable stock)

Preparation

For Chef Matt's Fall Spice Blend...

  1. Toast all ingredients in a dry sauté pan set on medium heat for approximately 5 minutes.All spices will become very fragrant. Remove from heat and allow to cool. Grind in aspice grinder to a fine powder.

For the Maple Goat Cheese...

  1. Place the goat cheese into the bowl of a food processor fitted with the steel blade. Pulsebriefly to soften. Add the maple syrup, fresh herbs and salt. Process until justincorporated. Remove, place the mixture into a bowl, cover and chill.

​For the Pepitas (Toasted Pumpkin Seeds)...

  1. Place the seeds into a dry sauté pan set on medium heat and toast until fragrant, about 5minutes. Season to taste with salt and pepper.

For the Butternut Squash Soup... 

  1. Melt butter in a large pot set on medium heat. Add onion, carrot, squash, and fall spice. Cook for 5 minutes or until vegetables a lightly browned.
  2. Add enough stock to cover vegetables. Simmer for 40 minutes or until vegetables are tender. 
  3. In a blender, puree soup in batches until smooth and then return to the pot. Add cream. Check seasoning and add remaining stock as needed to desired consistency.
  4. Garnish with about 1 tablespoon of maple goat cheese and 2 teaspoons of toasted pepitas.
Makes 2 quarts, 8-12 servings

Ingredients

CHEF MATT’S FALL SPICE BLEND
  • 1 piece cinnamon stick
  • 5 pieces star anise
  • 2 teaspoons fennel seeds
  • 2 teaspoons peppercorns
  • 2 teaspoons whole cloves
MAPLE GOAT CHEESE
  • 5 ounces goat cheese
  • 3 tablespoons 100% pure maple syrup
  • 1 teaspoon fresh chives (chopped)
  • 1 teaspoon fresh parsley (chopped)
  • ½ teaspoon fresh thyme (chopped)
  • pinch salt
PEPITAS
  • 1 cup pumpkin seeds
  • salt and pepper to taste
Butternut Squash Soup
  • 2 tablespoons unsalted butter
  • 1 small onion, finely diced
  • 1 rib of celery, finely diced
  • 1 medium carrot, peeled and finely diced
  • 2 medium russet potatoes, peeled and medium diced
  • 1 medium butternut squash, peeled, seeded, and diced
  • salt and pepper to taste
  • 2 teaspoons Chef Matt’s fall spice blend
  • 1 qt. chicken stock (or vegetable stock)
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60