Butternut Squash Soup
Makes 6 servings
2 shallots, diced
2 tablespoons olive oil
1 large butternut squash, peeled and cubed
4 tablespoons cold butter
1 pear, peeled and diced
6 cups Hallstein Water
Salt and white pepper to taste
Austrian pumpkin oil (garnish)
In a large saucepan sauté shallots in olive oil until tender (about 5 minutes).
Add diced butternut squash and sweat for a few minutes.
Add diced pear and Hallstein Water.
Cook until the squash is very tender (about 25 minutes).
Transfer the entire content into a blender and purée until smooth.
Season with salt and pepper.
If serving immediately add the cold butter into the hot mixture and blend for another few minutes. The butter will add an amazingly smooth finish. Do not boil after adding the butter. Pour soup into vessels and drizzle a few drops of the pumpkin seed oil as garnish.