From chili to pho, soup may as well be a brand pillar at Ligature. Sharing recipes is one of the things that connects us while we’re spread out across the four states and three time zones. We conference about consommés and post photos of our liquid lunches. And while brothy bowls are not in our brand book, “community” is, so as I sign off for now, I want to share my favorite soup recipe with you for Butternut Squash Chowder.
- 1 medium butternut squash
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons butter or olive oil
- 1 medium yellow onion, diced
- 2 Yukon Gold potatoes, diced
- ¾ cups frozen corn
- 1 tablespoon flour
- ½ teaspoon turmeric
- pinch red chile flakes
- 1 cup of dry white wine
- 1 cup of cream (or can of coconut cream for all you Hufflepuffs)
- 2 quarts of chicken stock
- shredded rotisserie chicken (optional)
- Cut the squash in half lengthwise. Place cut side up on baking sheet and sprinkle with salt and pepper. Bake at 375˚ for 45–60 minutes or until tender. Cool completely, then scoop out the seeds with a spoon and peel away the skin. Cut into half-inch cubes and set aside in a bowl.
- In a large pot, heat butter or oil over medium-high heat. When the butter begins to bubble, add the onions. Cook for 5 minutes until translucent and beginning to caramelize.
- Add the potatoes and corn, and brown for 10 to 12 minutes stirring occasionally without letting it burn. Reduce the heat if needed.
- Add the flour, spices and salt and stir for 1 minute.
- Add the wine and scrape up any brown bits on the bottom of a pan with a wooden spoon, for about 1 minute.
- Incorporate the cream and allow to thicken, then add the stock and bring to a boil. Simmer on medium heat for 30–40 minutes until the potatoes are cooked through.
- Stir in the butternut squash (use an immersion blender if you like it a little less chunky) and chicken, and continue simmering for 20 minutes.
- Adjust seasoning to taste with salt and pepper.
The soup is best if you let it cool to room temperature and then reheat before serving. Garnish with baby arugula and freshly ground black pepper. Or just dive in with a hunk of French bread.