Chef Shawn Bucher has worked in almost every area of the foodservice industry and holds business degrees and certificates in culinary arts, business, hospitality and tourism management, accounting, and professional sales. He is also the director of culinary operations for Don Miller and Associates, the largest healthcare foodservice consulting firm in North America as well as the author of “The First Timer’s Cookbook,” “The First Timer’s Bakebook,” and his latest work “Food People Management”.
One of Chef Shawn’s specialties is helping healthcare operations improve their food and Friday, he showed Chad Brummet an easy recipe for butternut squash soup that is sugar-free, gluten-free, and vegan.
Butternut Squash Soup yields 1.5 quarts
- half of a medium to large sweet or yellow onion diced
- 1/4 cup canola oil
- 1 large butternut squash peeled and cut into chunks
- 5 cups vegetable stock or broth
- 1 tbsp agave nectar
- 1 cup almond milk
- 2 tsp nutmeg
- 2 tbsp salt
- 1 tbsp pepper
- gather all ingredients together
- Combine stock and squash in a pot and cook on high heat for 30 minutes until squash becomes very soft and mushy
- In a separate pan, combine the onion and oil and saute on medium heat until onions become translucent. Remove from the heat and set aside.
- In a large blender, combine sauteed onions with squash and stock mix. Add in agave nectar, nutmeg, and almond milk and blend on high for 1 to 2 minutes or until mixture is smooth and consistent.
- Serve immediately or put into plastic bags and freeze for later.