Top Chef contestant Marcel Vigneron describes his favorite soup for autumn at the 2008 F&W Classic in AspenTop Chef contestant Marcel Vigneron describes his favorite soup for autumn at the 2008 F&W Classic in Aspen
[BLANK_AUDIO] I would highly recommend one of my all-time personal favorites, the butternut squash soup. And the way I like to do it. Slice them in half. Roast them skin side down. Caramelize. Get the butter in there. Stud it with clove, a little bit of star anise to give it that nice spicy flavor. Grate a little cinnamon over the top of it, and then puree it. And when I puree my soups I like to make them really creamy and really smooth. So whenever you're pureeing a soup and you think you've finally- Reach that like, perfect, creamy consistency, turn it on high and let it run for five more minutes. That's the best advice I could give to anyone when it comes to making purees or any soups. Just, when you think it's done, let it run.