Chef Andrew Mercado's Butternut Squash Dashi Broth Soup Recipe

A few years back, guests were delighted to find themselves dining under the stars in Terrain’s outdoor garden, at a pop-up dinner  hosted by Andrew Mercado of FED Hospitality Group and Chef Jes Bengston. One of the lineup’s starters was this wonderful soup, inspired by campfire cooking and the fall season. The beauty of this soup, is that it is vegan, and built upon a Dashi broth base. In Mercado’s words, it is “vegan, creamy, flavorful, soul-warming, subtly spiced, coconut-infused, simple and perfect for fall weather.” We couldn’t agree more.

Andrew Mercado’s Butternut Squash Soup 

Servings: 4-6

Category: Side, Soup

Cuisine: Gluten-Free, Indian-Inspired, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days 

Step One: Make a Dashi Broth

Dashi (だし, 出汁) is Japanese soup stock that builds the bases for many of your favorite Japanese dishes like miso soup, chawanmushi, ramen, and shabu shabu. It is the essence of authentic Japanese flavor, and it tells the dishes apart if other substitutions are being used in place of the soup stock. And what defines dashi is the use of carefully selected ingredients like kombu, bonito flakes, shiitake mushrooms, and anchovies, and each ingredient is uniquely Japanese.

INGREDIENTS

⅓ oz kombu (dried kelp) (10 g, 4" x 4" OR 10 cm x 10 cm)

⅓ oz katsuobushi (dried bonito flakes)(10 g, 1 cup)

4 cups water (roughly 1000 ml)

INSTRUCTIONS

1. Gather all the ingredients. Most Japanese recipes would say to gently clean the kombu with a damp cloth. However, these days, kombu is pretty clean so just make sure it doesn't look musty. DO NOT wash or wipe off the white powdery substance (Mannitol), which contributes to the umami flavor in dashi.(Make a couple of slits on the kombu, which will help release more flavor.)
   

Step 2: Make Butternut  Squash Soup

INGREDIENTS

• 1 Tbsp coconut or avocado oil

• 2 medium shallots (thinly diced)

• 2 cloves garlic, minced

• 6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups)

• 1 pinch each sea salt + black pepper (plus more to taste)

• 1 1/2 Tbsp curry powder

• 1/4 tsp ras el hanout

• 1 14-ounce can coconut milk

• 2 cups dashi broth (DIY) recipe above

• 3 cups water

• 1-2 tsp chili garlic paste (optional)
  

FOR SERVING/GARNISH (optional)

• Toasted pumpkin seeds

• Toasted Onion Flakes

• Full-fat coconut cream

• Shaved Leeks

INSTRUCTIONS

1. Heat a large pot over medium heat.

2. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.

3. Add butternut squash and season with salt, pepper, curry powder. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally. (try to achieve a good browning)

4. Add coconut milk, Dashi broth, and chili garlic paste (optional - for heat).

5. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.

6. Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot. If it is too watery simmer and reduce until your desired thickness

7. Taste and adjust seasonings, adding more curry powder or ras el hanout, salt. Continue cooking for a few more minutes over medium heat.

8. Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.