Holidays with a Chef: Butternut Squash Soup by Red Lion Executive Chef Martin Kohn

We asked our readers who their favorite chefs in the region were. Then we asked those chefs for their holiday recipes.

This is part two of a two-part series featuring their recipes for the holidays.

Here’s what’s on the menu in this week’s edition:

Moscow’s Lodgepole is known as one of the region’s top dining experiences. Chef Alex Barham not only shares a gourmet recipe for Brussels sprouts, he explains how to “plate” them so they’re cravable visually too.

Squash soup is a staple for many people this time of year. We’ve got two versions: a savory one from Sarah Smith, the manager and cook at Colter’s Creek Winery in Juliaetta; and a creamy, sweeter version from Martin Kohn, executive chef at the Red Lion in Lewiston, which is renowned for its bountiful holiday buffets.

For dessert, Robert Terry, chef and owner of Saute on 6th in Clarkston, shares one of his favorites, Apple Spice Cake, which summons the rich and deep flavors of fall with a little brandy.

Martin Kohn, executive chef at Red Lion Hotel in Lewiston.
Martin Kohn, executive chef at Red Lion Hotel in Lewiston.

Butternut Squash Soup

By Martin Kohn, executive chef at the Red Lion Hotel, Lewiston

This recipe is extremely popular in my family and is something that we’ve been cooking together and enjoying for years. And I’ve been honored to be able to bring this into the Red Lion as well, so that our customers and guests can enjoy a recipe that my family and friends have loved.

Serves: 10

2 butternut squash

2 tablespoons olive oil

Salt and pepper to taste

? cup butter

1 medium onion, diced

½ cup celery, diced

½ cup carrot, diced

1 cinnamon stick

1 bay leaf

2 to 3 cloves garlic, crushed

¼ teaspoon nutmeg

Flour to thicken the soup

1 quart chicken stock

2 cups heavy cream

1 cup water

2 tablespoons honey

Heat oven to 350 F. Peel and seed two butternut squash. Cut squash into 1 to 2-inch chunks. Place into a large bowl and toss with the olive oil. Add salt and pepper to taste. Place squash evenly onto a cookie sheet and roast until golden brown, about 30 minutes.

While squash is cooking, in a separate pot add butter, when melted add onion, celery, carrots and seasonings (cinnamon stick, bay leaf, garlic, nutmeg). Cook until soft. Add flour until the mixture forms into a paste. Once your paste has formed, add your chicken stock and heavy cream. Cook until it thickens, about 20 minutes.

Once your squash is done roasting, puree with a cup of water and honey in a blender or food processor. Add to soup mixture once done.

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