Every time fall rolls around, the same urge overtakes us all to carve up some pumpkins and dive headfirst into the butternut-squash-soup-recipe-delectabelle-jean-georges-2011divinely hearty, soothing, and comforting members of the squash family. One of favorites, of not my ultimate favorite, is the butternut squash. It is just so darn tasty and takes to so many different flavors so well all at once. What other vegetable could you sprinkle with both pepper and cinnamon and have an appealing result?! What I really love about this particular squash is it toes the line between savory and sweet. It has a richness that could lean either way when brought out by the right ingredients, making it an incredibly versatile choice for creating all sorts of dishes.

My personal favorite maneuver for this fall-time favorite is to halve, scoop out the inside, brush with olive oil and seasonings and bake. Then remove it from the oven once it’s softened up a bit and place a mixture of chopped chicken, wild rice (cooked beforehand in chicken stock) and dried cranberries. Place back in the oven and let the juices meld together. It is a sensational choice for autumn eating, and looks just beautiful on the plate when serving guests.

Another of my tried and true favorites is butternut squash soup. There are many variations that vary from spicy to sweet. I love to use a little sour cream to thicken the base just a bit and give it an even creamier texture. Here I am going to share a recipe from one of the pros, cause hey, why mess with success! So behold (said with a circus announcers punching swagger), JG’s magnificent butternut squash soup, courtesy of Philippe Reininger, Executive Chef at J&G Steakhouse.


Jean-Georges Vongerichten’s Butternut Squash Soup

Yield: 4 servings

Jean-Georges Vongerichten’s Butternut Squash Soup


  • 2 pounds butternut squash, seeded, and cut into chunks away from the rind
  • 4 cups chicken stock
  • 1 ¼ cup crème frâiche (or heavy cream)
  • 2 Tbsp butter
  • Salt and freshly ground black pepper
  • 1 teaspoon sherry (optional)
  • Garnish
  • 2 cups black trumpet mushrooms, washed (I used shiitakes)
  • 1 shallot, chopped
  • 1 tbsp butter
  • 2 tbsp chives "batonnet" (sticks), chopped


  1. In a large pot, combine the squash and stock and bring to a boil. Lower heat to medium and simmer for 20-30 minutes, until the squash is very tender. Let cool. Working in batches, purée the mixture in a blender or food processor. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days.)
  2. Return the purée to the pot over medium-low heat, and add the crème frâiche and butter. Cook, stirring, until heated through (do not boil). Season with salt and pepper to your taste.
  3. Meanwhile, to prepare the garnish, sauté shallots in butter for 3-4 minutes over medium-high heat. Add mushrooms and sauté for about 3-5 minutes, until the mushrooms start to brown slightly.
  4. To serve, pour the soup into bowls and garnish with the mushrooms. Sprinkle with chives. Enjoy!



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