INGREDIENTS:

For the Butternut Squash Veloute:

2 tablespoons olive oil
1 yellow onion, medium dice
2 cloves, garlic minced
3 pounds butternut squash, large dice
2 dried ancho chiles, stem and seeds removed
4 ounces coconut milk
1 bay leaf
2 quarts chicken stock
Juice from one lemon
Pinch cayenne
Salt to taste

For the Horchata Foam:

¾ cup uncooked long-grain white rice
1 cinnamon stick
2 cups hot water
1 cup coconut milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

METHOD:

To Prepare the Butternut Squash Veloute:

In a medium stock pot over medium heat add oil and sauté onion until tender and translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Then add squash, chiles, coconut milk, bay leaf and chicken stock. Turn heat to high and bring to a boil, reduce heat and simmer for 20 to 30 minutes or until squash is tender. Remove from heat and remove bay leaf.

Using a blender puree soup until smooth and pass through a fine mesh chinois. Adjust seasonings with lemon juice, salt and cayenne.

For the Horchata Foam:

In a blender, add rice, 1 cup of hot water, and cinnamon stick.

Blend until the rice and cinnamon stick are roughly ground. Add the remaining water and blend again.
Pour the rice mixture through a fine mesh strainer or cheesecloth, into a pitcher. Discard the rice.
Stir in the coconut milk, cinnamon, and vanilla extract. When needed blend and skim off foam from top.

Chef Caldwell Recommends to Garnish this soup with:
Toasted sliced Almonds
Horchata Foam

Courtesy of Mark Caldwell, Executive Chef Davis Estates