Puree of Butternut Squash by Chef Laslow

Puree of Butternut Squash by Chef Laslow

Chef Eric Laslow, Executive Chef of Truffle Pig Restaurant in Steamboat Springs, Colorado is one of the forefront pioneers of the local food and agricultural movements. Chef Laslow has spent the last 30 years tackling culinary pursuits across the country from Oregon to New Hampshire and many in-between.  He has opened Laslow’s Broadway Bistro, Laslow’s Northwest and Malanga Cocina Cubana (an homage to his ancestral roots) in Portland and Corridor 44, a Champagne Bar in Denver’s Larimer Square area that was touted as one of the “Top 25 Nightspots in The World” by Conde Nast Traveler Magazine. Chef Laslow’s flagship restaurant was named “Restaurant of The Year” by the Portland Oregonian, as well as one of “America’s Best Restaurants “ by GOURMET Magazine. Chef Eric shares one of his stellar soup recipes, which I sampled during a book-signing stint in Steamboat Springs, last month. 

Puree of Roasted Butternut Squash with

Pear Fennel Relish, Basil Cream and Truffled Pumpkin Seeds

2 lb butternut squash

3 each large yellow onions, chopped

2 each celery stalks, medium dice

1.5 cups hazelnuts, chopped

2 each large carrots, peeled, medium dice

3 Cups heavy cream

2 qt chicken stock

1 cups basil, chopped

Salt & pepper

1/4 cup butter

1/4 cup Olive Oil

1/2 Cup Sherry

3/4 Cup Pumpkin Seeds, toasted

2 T. Truffle oil

Preheat oven to 400 degrees. Halve squash and remove seeds. Brush with some olive oil, sprinkle with salt and pepper and place face down on cookie sheet in oven cook until tender, about 45 minutes. In a large pot, saute onions, carrot and celery in butter and remaining oil until tender. Add squash and saute until onions and carrots are light gold in color. Add nuts, and stock. Simmer until squash is tender. Add cream and simmer for 10 minutes. Remove from heat. Add basil and puree in blender. Season with salt and pepper.



2 Each Bosc Pears

1 each Fennel bulb, medium dice

2 T. Canola oil

1/4 Cup White wine

1/4 Cup White balsamic vinegar

1/4 Cup Balsamic vinegar

1/4 Cup Olive oil

Salt and pepper to taste

Preheat gas or charcoal grill to high heat. Cut pears in half, remove cores. Cut into wedges. In a large bowl combine oil and balsamic. Toss pears in marinade. Let sit for several minutes. Remove from bowl, shaking off excess oil. Arrange on grill, sprinkle with salt and pepper and cook until nicely charred, turning as needed. Remove from heat. Let cool and dice

In a sauté pan over medium high heat, sauté fennel in oil until golden. Add pears, wine and white balsamic. Reduce. Season with Salt and pepper.


Basil Cream:

½ Cup Heavy cream

½ Cup Sour cream

½ Cup Basil leaves, chopped

1 T. Chives, chopped

Salt to taste

Combine all ingredients in food processor or blender. Puree until smooth


Plating instructions: In a small bowl, drizzle some truffle oil over pumpkin seeds until shiny and season with salt. Pour soup into serving bowls. Spoon a tablespoon of relish into each. Drizzle a swirl of basil cream around each pile of relish. Sprinkle with seeds and an additional drizzle of truffle oil.

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