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RECIPE: Butternut Squash Soup with Apple-Celery Salad

Butternut squash soup from Ritz-CarltChicago chef Mark Payne bursts with fall flavors. | Courtesy Ritz-CarltChicago

Butternut squash soup, from Ritz-Carlton Chicago chef Mark Payne, bursts with fall flavors. | Courtesy Ritz-Carlton Chicago

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Updated: May 9, 2012 9:57AM


1 (2- to 3-pound) butternut squash, peeled and seeded

2 tablespoons olive oil

1 medium onion, small dice

6 cups vegetable stock

2 tablespoons unsalted butter

½ cup heavy cream

Salt and freshly ground white pepper

Freshly ground nutmeg


1 green apple, julienned

Light green celery leaves from 4 stalks (see Note)

4 squirts fresh lemon juice

1 teaspoon extra virgin olive oil

Dice squash into large chunks. In large pot, add olive oil and diced onion; sweat onions until translucent, about 8 minutes. Add squash and stock; bring to simmer and cook until squash is tender, about 15 to 20 minutes. Place squash and stock in blender; puree until smooth. Return blended squash to pot over low heat; stir in butter and heavy cream. Season to taste and keep warm.

For the salad: Combine apple and celery leaves from core of celery head and toss with lemon juice and olive oil.

Ladle hot soup into warm bowl, sprinkle with nutmeg and garnish with apple salad.

Note: The large, dark-green outer leaves of celery tend to be bitter.

Mark Payne, Ritz-Carlton Chicago

Nutrition facts per serving: 405 calories, 25 g fat, 12 g saturated fat, 56 mg cholesterol, 46 g carbohydrates, 14 g sugars, 4 g protein, 1,556 mg sodium, 7 g fiber

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