Ingredient List:
- 3 lb Medium Squash Butternut or Acorn
- Grape seed Oil
- 1 bunch green onions, Diagonally Sliced, 1″ Lengths
- 1 Clove Garlic, Crushed
- 1 Cups Red Cabbage, Shredded Finely
- 1/4 Cup Dry Chef Prep Garlic & Herb Sauce base
- 7 Cups Chicken Stock
- Szeged Steak Seasoning
Instruction:
Cut the Squash in 6 sections, remove the seeds — pulp and peel off the skin. Lightly oil w/Grape seed Oil, and dust the wedges with Szeged Steak Seasoning.
Heat your grill to a medium high heat (4–5 sec hand hold), and sear the Squash on all sides until golden brown. Cube the Squash and set aside. Heat 2 Tblspn Grape seed oil in a 4qt stockpot over medium low heat (5–7 sec hand hold), add onions, garlic, and cabbage. Stir frequently until browned about 10 minutes and reserve. Add the chicken stock to the now empty stockpot, and whisk in the Garlic & Herb Sauce base. Now add the cubed, grilled Squash, reduce the heat and simmer for ~ 30 minutes until tender, reserving any liquid. Transfer the cooked Squash to a ricer, or blender and puree. Add the browned veggies to the Squash and continue cooking 15 minutes on low heat, stirring frequently. If the soup is to thick add the reserved liquid and or water to adjust the thickness.
Taste for seasoning flavor and add a dash more of Szeged or Garlic & Herb Sauce base if needed. Garnish with shaved white cheddar and serve immediately.
Enjoy!!
