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Chef Marco Porceddu: Jack Daniel's Butternut Squash Soup

Jack Daniel's Butternut Squash Soup

Prep. time: 15

Cook Time: 20

Difficulty: 2 out of 5


1 cup chopped White Onions

4 cups diced butternut squash



1/2 cup Parmigiano Grated

For the Tofu:

1 tbs Extra Virgin Olive Oil

1 tbs finely chopped green onions

1 cup diced firm tofu

1/4 Cup Jack Daniel


Cook and Stir the onions in a pot.

When ready, add the squash and enough water to just to cover the squash.

Then add curry powder, salt and pepper.

Cook for about 10 minutes at medium heat.

When the squash is tender enough for a fork to pass through it easily, it,s done.

Place the squash and onions in a mixer, add parmigiano cheese and pure.

In a sautee pan at medium heat, cook and stir the green onions and tofu with olive oil, flambe with Jack Daniels.

Tern off right away.

Pour the soup into the bowl then decorate with tofu in the center.

Sprinkle with curry powder on the rim for decoration, top with olive oil and some grated parmigiano.

Wine pairing:

California Chardonnay

Ribolla Gialla


Check more recipes from Chef Marco Porceddu

#ButternutSquashSoup #chefmarcoporceddu #soup #zuppadizucca #italiantradition

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