Meet a Badass Butternut Squash Soup

Next time the night calls for Butternut Squash Soup (hey, you never know), sub out a straight-up-the-middle recipe for one that gets attention. Chef Ryan Scott’s curried spin is one massive bowl of indulgence thanks to coconut milk and heavy cream, spiced with ginger, lemongrass and curry powder, then topped with pistachios and crème fraiche. Our reco? Make this lush number for a cozy night in for two, followed by morning-after date with your Spinning class.

Chef Ryan's signature dishes, like this one, have been finely honed after stints in around 3 dozen top U.S. restaurants (but it's fair to say we'd eat just about anything he prepares).

Curried Butternut Squash Soup by Chef Ryan Scott

• 2 ½ pounds butternut squash, peeled and diced into 1-inch cubes
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 shallot, diced
• 1 leek stalk, diced and washed
• 1 yellow onion, diced
• 2 lemongrass stalks, minced and cleaned
• 1 ounce ginger, cleaned and minced
• 2 garlic, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 12 cups vegetable stock
• 1 cup coconut milk
• 2 cups heavy cream
• 1 tablespoon salt
• Crème fraiche, for garnish
• Chopped pistachios, for garnish

1. Toss butternut squash with olive oil and roast at 425 degrees for 30 minutes or until tender, rotating halfway through.  While the squash is roasting, sauté onions, shallots, leeks, lemongrass, ginger and all aromatics with butter in a large stock pot for 10 minutes or until tender.
2. Add roasted squash, vegetable stock, coconut milk, cream and salt to sautéed mixture.  Bring to a boil and reduce heat and simmer for 30 minutes.  Turn off heat and purée using an immersion blender.  Garnish with chopped pistachios and crème fraiche.
3. Yield: 12 1-cup servings