At just 100 calories per serving, this simple yet elegant soup created by Chef Michael Fenster just warms the soul as the weather cools down!

Roasted Butternut Squash Soup with Tomato Coulis and Tarragon & Poblano Chili Oil

Copyright Michael Fenster

Photographs Copyright Jennifer Fenster


2 (about 1 pound each) butternut squash

1 Tbs butter

2 Tbs oil

1 tsp salt

½ tsp pepper

1 cup sweet onion (rough chop)

2 carrots (rough chop)

2 ribs of celery (rough chop)

2 leeks (white part only) (rough chop)

1 shallot (rough chop)

2 cloves garlic (rough chop)

Juice of 1 lemon

½ cup white wine

2 qts chicken stock (or vegetable nage for vegetarian version) *Michael recommends using homemade chicken stock to eliminate the large amounts of sodium, other additives and preservatives found in store-bought stock.

1 Tbs maple syrup

1 Tbs honey

Roasted Grape Tomato Coulis (recipe follows)

Roasted Tarragon & Poblano Oil (recipe follows)

Roasted Corn for garnish (recipe follows)


Preheat oven to 425 degrees.

Peel, seed and roughly chop the squash. Place in an oven proof baking dish and lightly cover with 1 Tbs oil, salt and pepper. Bake for about 30-35 minutes or until tender. Remove the squash and allow it to cool.

In a large heavy bottomed pot, add the butter and remaining oil. Sweat the vegetables for several minutes; do not allow them to brown. Add the lemon juice and the white wine. Allow the wine to cook off until almost gone. Add the chicken stock, maple syrup and honey. Bring to a boil and simmer for 45 minutes. Then in small batches in a blender or food processor, or using an immersion blender, blend the soup until it is smooth and creamy throughout.

To serve, place the soup in the serving dish. Drizzle with the tomato coulis and the tarragon & roasted poblano chili oil and garnish with fire roasted corn.

Roasted Grape Tomato Coulis


1 pound sweet grape tomatoes

1 Tbs tomato paste


Preheat oven to 425 degrees. Place the tomatoes in an oven proof dish and lightly drizzle with olive oil, salt and pepper. Roast for about 20 minutes, until the tomatoes just start to split. Transfer to a food processor and puree. Run the pureed tomatoes through a fine sieve and add in the tomato paste.

Tarragon Poblano Chili Oil


1 ounce fresh tarragon

1 red pepper

6 poblano peppers

¾ cup olive oil


To roast the red peppers and poblano peppers, place them over the hottest part of a grill or directly over a burner flame or under a broiler. Allow the skin to char and then allow the peppers to rest sealed in a zip loc bag. After a few minutes it will be easy to remove the skins. Slice the peppers and remove the seeds. Remove the leaves from the tarragon and discard the stems. Place the peppers in the food processor along with the tarragon and oil. Puree. Strain the puree through a fine sieve and reserve the oil.

Roasted Corn Garnish


2 ears of corn, roasted

Juice of 2 limes


Remove the kernels from the ears. Mix with the lime juice.

*Image and recipe courtesy of Chef Michael Fenster. For more recipes, visit*