I met Beau MacMillan (Bo Mac) on the radio nearly 6 years ago and since that time I’ve come to call him a friend. He’s one of the most sincere, real people you will ever know. His smile, wit and infectious giggle endear him to everyone he meets. I just love this guy – he’s a keeper!
Butternut Squash and Parsnip Soup
Chef Beau MacMillan, Elements/Sanctuary on Camelback Mountain
Yield: 8 bowls
Ingredients
- 2 small White onions
- 2 each Organic butternut squash (washed, peeled and chopped)
- 6 each Organic parsnips (washed, peeled and chopped)
- 1 each Organic leeks (washed and chopped)
- 1 1/2 oz. Ginger, chopped
- 6 cloves Garlic, chopped
- 1/2 cup Brown sugar
- 1 Tbsp. Chipotle in Adobo, pureed
- 4 oz. Smoked bacon, chopped
- 1 cup White wine
- 2 qts. Lobster stock
- 2 cups Heavy cream
- 2 each Limes
- 1 each Bay leaf
- 5 oz. Blended oil
- To taste Salt and pepper
- Saute bacon in oil over medium heat in a pot.
- Add onions, squash, parsnip and leeks. Cook until soft then add ginger, garlic, brown sugar and chipotle. Cook for 10 minutes.
- Deglaze with white wine and cook for 2 minutes. Add lobster stock and cream then season with salt and pepper. Add Bay leaf and cook for 20 minutes.
- Puree soup and add lime juice.
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