Butternut Squash Soup

[lisabobd]

I am making a butternut squash soup this weekend. Have made the recipe before and the soup is great but I find the presentation a bit on the bland side. Any thoughts on some creative and easy garnish. I was thinking perhaps a dollop of creme fraiche but any suggestions would be welcome.

[PaulaJK]

How about creme fraiche mixed with calvados?

[sng sling]

I've had a pumpkin (squash) soup garnished with a floated small toast of pain de epice (Burgundian spice bread)....

[elyse]

Toasted seeds, croutons....

[capers]

I don't know what you add to your soup besides the squash. I cut double smoked bacon into very small dice and saute, then I cut small croutons and saute them in a bit of the bacon fat, and use these as my toppings. Snipped chives are nice as well. :

Edited November 3, 2003 by capers (log)

[bloviatrix]

What about pieces of chestnut?

[tommy]

a drizzle of really good evoo.

a puree of roasted red peppers (place a few drops in the soup for color and a bit of flavor).

[Alex]

Cook fresh cranberries with fresh orange juice and sugar, press through a sieve, and dilute with the cooking liquid to drizzling consistency. Stir some maple syrup into heavy cream. Drizzle on the soup the cranberry puree, then the cream, making a pattern like Japanese brush work.

[tammylc]

I made a butternut squash soup on Saturday that was garnished with toasted squash seeds and crisped sage leaves. The sage leaves got bright green and pretty - it was a very attractive garnish.

To crisp the sage leaves, just heat up some canola oil until hot, then throw fresh sage leaves in a few at at time. The should start to sizzle immediately, or the oil isn't hot enough. Remove after 10-15 seconds or so. Drain on paper towels.

Edited November 3, 2003 by tammylc (log)

[bushey]

Sliced almonds.

[tommy]

chiffonade of basil.

[curlywurlyfi]

very finely chopped fresh red chili

(loving the idea of flaked almonds, though, have mentally tucked that one away, thank you bushey!)

[Jon Tseng]

Crush amaretti biscuits?

(cf pumpkin ravioli with crush amaretti)

J

PS truffle oil is also fairly ubiquitous in restauraunts over here. it works, but is a bit dull.

Edited November 3, 2003 by Jon Tseng (log)

[sammy]

I added roasted pieces of cauliflower (from the heartlanders bash) and white truffle oil. The cauliflower was crunchy and made for an interesting "crouton" plus added color.

[tommy]

I added roasted pieces of cauliflower (from the heartlanders bash) and white truffle oil. The cauliflower was crunchy and made for an interesting "crouton" plus added color.

ooo. good idea.

[KatieLoeb]

A drizzle of pumpkin seed oil. Very nutty flavor and a deep green color.

[Cusina]

I sprinkled mine with tarragon and a little dollop of cream this weekend. Works well if the soup is on the sweeter side.

[Basildog]

Deep fried parnsip ribbons

[GG Mora]

Creme fraiche and candied walnuts.

[bloviatrix]

For a soup that has apple cider, what about dried apple rings?

[badthings]

To crisp the sage leaves, just heat up some canola oil until hot, then throw fresh sage leaves in a few at at time.  The should start to sizzle immediately, or the oil isn't hot enough.  Remove after 10-15 seconds or so.  Drain on paper towels.

or butter.

[lleechef]

- splash of Grand Marnier

- candied julienne orange rind

- a small amount of pureed chipotle mixed into creme fraiche

[KarenS]

Fried sage leaves sprinkled with sea salt.

[SobaAddict70]

bacon.

Soba

[nanuq]

Dark rye bread crumbled, combine with chopped walnuts, dry toasted.