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
  1. Saute bacon in oil over medium heat in a pot.
  2. Add onions, squash, parsnip and leeks. Cook until soft then add ginger, garlic, brown sugar and chipotle. Cook for 10 minutes.
  3. 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.
  4. Puree soup and add lime juice.

 

 Click Here for More Soups of the Week