Santa Fe holiday recipe: Chef Martín Rios’ Butternut Squash soup

Holidays are a special time for Santa Fe restaurants and chefs rise to the occasion. Santa Fe Travelers asked a few local culinarians to share holiday recipes with our readers. This is the first post in our holiday recipe series.

Martín Rios’ is living his dream. After years of working in kitchens in Santa Fe, he opened restaurant martin in 2009. His life reads like a Horatio Alger story. The Guadalajara, Mexico native started out as a dishwasher at age 17 and worked his way up to Executive Chef in three respected kitchens in Santa Fe.

Martin Rios, photo courtesy restaurant martin

Martin Rios, photo courtesy restaurant martin

The restaurant is a sleek, contemporary space with a lovely patio for warm weather dining. Rios renovated the vintage building and created the side patio with his own hands. His philosophy for what he calls his “progressive cuisine,” is to enhance the natural flavors of foods, not overpower them. His ever-changing menu features fresh and seasonal items.

restaurant martin, courtesy restaurant martin

restaurant martin, courtesy restaurant martin

Martín Rios’ dream was shared by his wife Jennifer who oversees the front of the house. He generously shares his Butternut Squash Soup recipe here.  It makes a wonderful and cozy holiday dinner for two (served with a salad and your favorite bread), can be part of a festive holiday party buffet or the appetizer for your holiday dinner.

 Butternut Squash Soup with Maple and Red Chile Whipped Mascarpone Garnish

 Makes four servings

Butternut Squash Soup:
1 lbs Butternut Squash, medium chopped
1 Green Apple, cored, peeled and medium chopped
½ Yellow Onion, medium chopped
½ Red Bell Pepper, medium chopped
1½ tsp. Ginger (peeled and chopped)
2 Cinnamon Sticks
½ cup Orange Juice
2 TBS. Brown Sugar
3 cups Vegetable Stock
1 cup Heavy Cream

Sauté the first six ingredients until lightly caramelized. Add the rest of the ingredients and reduce for about 10 to15 minutes. Remove the cinnamon sticks and puree until smooth.

Maple and Red Chile Whipped Mascarpone:
½ cup Mascarpone Cheese
½ cup Whipped Cream
2 TBS Maple Syrup
Pinch of Red Chile Powder
Salt and pepper (as needed)

In a bowl whisk all of the ingredients together until thick.

Serve the soup garnished with the cream.

Chef’s note: This soup can also be garnished with candied pumpkin seeds.




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4 Responses to “Santa Fe holiday recipe: Chef Martín Rios’ Butternut Squash soup”

  1. Sue Jett
    December 2, 2019 at 1:42 pm #

    Thank you for sharing Santa Fe wonders. We love Martin’s restaurant and our guests always come back from it with compliments and satisfaction.

    • Billie Frank
      December 2, 2019 at 3:32 pm #

      Our pleasure. As of tomorrow, we will have been sharing Santa Fe via our blog for a year. There’s so much to write about. More recipes coming including a traditional Chimayo posole recipe. Local chefs have been very generous.

  2. Pueblo Bonito bed & breakfast inn
    December 6, 2019 at 5:23 pm #

    Festive, creamy and very tasty- Martin’s soups are always a treat. Thanks for sharing- we love it.

    • Billie Frank
      December 7, 2019 at 1:32 pm #

      We enjoy Martin’s food, too! We have more holiday recipes coming from talented chefs. We are so grateful to them for sharing their recipes with us.

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