Hugo’s, an award-winning restaurant in Houston, Texas, serves a wonderful, thick butternut squash soup. Hearty and filling, this soup is a little bit spicy and a whole lot delicious!
You start by roasting a butternut squash until it is fork-tender, which makes it easy to scoop out of its shell. You puree the squash to get the soup started.
Then sauté the onion, almonds, and pumpkin seeds, which give this soup a complex flavor.
After sautéing, add in the butternut squash, spices, and pear. I like that this soup has the pear in it because it is a little different from recipes I have tried with apple.
Finally, after all the ingredients are added and simmered for a short time, you puree again and add the cream. This soup is very thick but can always be made thinner with the addition of more cream.
This soup is very pretty and appetizing without any garnish, but it is mouthwatering when sprinkled with pumpkin seeds, sliced almonds, minced pear, and red pomegranate seeds.
I think you will love this butternut squash soup by the award-winning chef Hugo Ortega. Click here to see the post on Hugo’s Restaurant and the beautiful dishes they serve.