Epicure
Butternut Squash Soup
I
f you’re looking for a twist on a
traditional Thanksgiving meal this
year, Executive Chef Brian Lee
with the Trump SoHo New York
has a few recipes that he was
happy to share with our Luxe Beat
Magazine audience. Forget the
turkey and try his Free Ranged
Chicken Breast and Tea Bag recipe
instead. Butternut Squash Soup,
Potato Bread Stuffing and Kale Salad
with Ginger Vinaigrette round out
the rest of the meal, and yes, you
can still have a slice of traditional
pumpkin pie for dessert.
Butternut Squash Soup
4 cups diced butternut squash
1 cup diced carrots
2 tbsp canola oil
2 cups thinly sliced onion
4 tbsp of honey
2 tsp minced fresh ginger
3 ea garlic cloves
3 ea sprigs of fresh thyme
1 cup white wine
8 cups chicken stock
½ cup crème fraiche
Preheat the soup pot, add oil,
butternut squash, carrots, onions,
ginger and garlic until the
vegetables become translucent and
soft. Add white wine and chicken
stock Bring to boil. Reduce heat to
medium-low. Cover and simmer 20
minutes and remove thyme sprigs.
Working in batches, purée soup in
blender with crème fraiche. Return
soup to pot. Season soup with salt
and pepper. Bring to simmer,
thinning soup with more stock if
necessary. Ladle into bowls.
Potato Bread Stuffing
Yields 10-12 portions
2
1
3
1
1
ea spanish onions, small dice
¼ diced potato bread and toasted
celery sticks, small dice
cup dried cranberries
pound bulk Italian sweet
pork sausage
3 cup chicken stock
2 ea large eggs
2tbsp butter
1 cup white wine
3 cups chestnut, peeled, cooked
toasted and coarsely crumbled
¼ cup coarsely chopped fresh
flat-leaf parsley
1½tsp fresh sage, chopped
1tsp fresh thyme, chopped
¾tsp salt
½tsp black pepper
Kale Salad with
Ginger Vinaigrette
over moderate heat, stirring and
scraping up any brown bits, 1
minute, and add to sausage
mixture.
Increase oven temperature to
400°F.
Soak bread cubes in half-and-half