We at Parker Sanpei are loving the work that new Executive Chef Christopher Manning is doing at Thomas Hill Organics Bistro & Wine Bar in Paso Robles. Born and raised in Montana, Chef Manning eventually landed as Executive Chef at the esteemed étoile Restaurant at Domaine Chandon in Napa for seven years and, most recently, Peju Winery, also in Napa. In other words, Chef Manning is legit.
He’s also very generous: We recently moaned over his Butternut Squash Soup and he graciously shared the recipe. We thought our loyal readers might want to have it to rotate into their fall menus. Bon appetit!
Butternut Squash Soup
Chef Christopher Manning, Thomas Hill Organics Bistro & Wine Bar
Please note: This recipe is by a chef, and therefore it serves a restaurant’s-worth of people. To convert this recipe to your number of guests, please visit MyKitchenCalculator.com.
- 3 Butternut squash, halved and filament removed
- 6 Garlic, cloves
- 1 pint Orange juice
- 1 1/3 Sugar, dark brown
- 1 Cinnamon stick, broken into 6 pieces
- 1 pint Butter, sweet
- 1 quart Leeks, chopped and white only
- 1 pint Onion, chopped
- 4 Apple, Granny Smith, peeled, cored, and chopped
- 1 gallon Chicken stock
- 1 1/3 cup Cream, heavy
- Sea salt to taste
- White pepper to taste
- 24 Sage leaves
- 1 quart Rice oil
- 1/2 cup Crème fraiche
- Cinnamon, ground, to taste
- Nutmeg, ground, to taste
- Allspice, ground, to taste
- Star Anise, ground, to taste
- 1/4 cup Olive oil
- 1/4 cup Sage leaves, blanched
- 1/4 cup Parsley leaves, blanched
- Lay butternut squash skin side down on foiled and lined sheet pans. Add orange juice, 1 cup dark brown sugar, garlic, and cinnamon stick evenly to the open areas.
- Bake in a preheated 325 degree oven for ½ hour, then flip and cook another 45 minutes or until tender.
- Once removed from the oven, remove the skin and discard it and the cinnamon stick. Drain juice and set aside.
- In a heavy bottomed stock pot, place sweet butter, leeks, onion, and Granny Smith apples. Cook slowly over a medium flame, stirring frequently until very tender. Do not allow to color. Add chicken stock. Bring to a low boil. Add squash, and the squash juice. Cook for 5 minutes and add the heavy cream and simmer for about 5 minutes.
- Cool and puree in a blender until very smooth
- In a small pan with the rice oil, fry 6 large sage leaves until crispy.
- Drain on paper towels and season with salt.
- Whip crème fraiche to stiff peaks with cinnamon, nutmeg, allspice, and star anise.
- Combine blanched sage leaves, parsley leaves, and olive oil.
- Place in a deli container and freeze overnight.
- Once frozen, zap in Pacojet 2 times and strain (or use a purchased sage oil)