I have visited J&G Steakhouse several times, but the most memorable of my visits was around this time last year. I had the Butternut Squash Soup with Fall Mushrooms for the first time. It had full-bodied flavor and a smooth, velvety texture.
It was absolutely incredible - like nothing that I have ever tasted. I've come across the recipe in a few places, including a demo that he did on Good Morning America in 1998!
At first glance, I was pleasantly surprised at the short ingredient list and simple preparation method. Is it possible that something so amazingly delicious could be this simple to make? The answer is clearly, Yes! Last year for Thanksgiving, I took the plunge and made Jean-Georges Vongerichten's adaptation of this seasonal creamy soup soup for my family. Everyone (except for my Father-in-law who wouldn't touch it) raved about it. In fact, most of the table of 9 asked for seconds. Since it was such a big hit, I decided to save the recipe for another special occasion.
Although technically snow in October isn't a special occasion, it was certainly unusual. I was inspired by the snow that we received on Saturday to make this hearty soup -- perfect to serve on a cold day. This time around I made one change. I added a teaspoon of sherry cooking wine. The original recipe didn't call for it, but in my experience Chefs always have a secret ingredient or two.
Butternut Squash Soup with Fall Mushrooms
adapted from Jean-Georges Vongerichten and provided directly by Philippe Reininger, Executive Chef at J&G Steakhouse
Makes about 4 servings
For the 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)
For the garnish
2 cups black trumpet mushrooms, washed (I used shiitakes)
1 shallot, chopped
1 tbsp butter
2 tbsp chives "batonnet" (sticks), chopped
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.)
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.
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.
To serve, pour the soup into bowls and garnish with the mushrooms. Sprinkle with chives. Enjoy!
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