Soup Ingredients
1 case butternut squash approx.. 35# (cut in half, seeds scooped, roasted till caramelized, scoop out flesh and reserve)
½ cup grapeseed oil
3 yellow onions julienned
1 celery bunch julienned
6 carrots chopped
2 heads of fennel julienned
18 cloves of garlic minced
4 apples seeded and chopped
1/3 cup Madras curry powder
1 bottle of white wine
4 qt vegetable stock
#10 can of coconut milk
1 cup diamond crystal kosher salt
½ cup of lime juice
Soup Technique
- Heat grapeseed oil up until hot, add mirepoix plus fennel, and cook until soft and translucent
- Add garlic, apple, and curry powder and cook until powder creates fond on the pan
- Deglaze with white wine scraping up the pan, add stock and coconut milk and bring to simmer
- Let simmer for 10 minutes and add squash, return to simmer and simmer 10 minutes
- Remove from heat and stir in lime juice and salt
- Blend in Vitamix blender and strain through fine-mesh/soup strainer
Garnish: crab meat, ginger-lime oil, sweet and sour Fresno chilis, parsley, lime zest, coconut milk (mixed together and warmed) micro parsley on top
