Chef’s Recipe: Jesse Brune’s Roast Zucchini Puree
Chef and "Life-Style" coach Jesse Brune was our guest for the Anna & Kristina's Grocery Bag episode featuring Canyon Ranch: Nourish. He shared his delicious zucchini recipe with us, after a little extra pampering at the spa!
This wonderful recipe is perfect for when it’s a little chilly outside. I’ve had the pleasure of staying a few days at the Sparkling Hill Resort in Canada and it’s been such a fun change of scenery. There’s snow everywhere, a cold breeze, and I actually get to wear my winter coat! You definitely can tell I’m not in Los Angeles. Naturally, the temperature change made me think of food…so, without further adieu… – Jesse Brune
4 large zucchini, chopped into 1/2″ rounds
3 cloves garlic, crushed
2 shallots, chopped
1/4 jalapeno, small dice
2.5 cups, chicken stock (broth)
1 tbsp, olive oil
sea salt + pepper
1 tbsp, organic butter
Preheat oven to 400 degrees F.
In a large mixing bowl, combine the zucchini, garlic, shallots, and jalapenos. Thoroughly toss the ingredients with the olive oil. Sprinkle lightly with the sea salt and pepper
Place ingredients in a roasting pan or sheet tray, coated with a little spray or oil to prevent sticking.
Cook ingredients for about 20 minutes. The garlic and onions should be fragrant and zucchini soft.
When ingredients are cooked, transfer food from the sheet tray to a food processor or blender. Add a 1/2 cup of the chicken broth to the blender and mix at a medium high speed for about 1 minute.
Transfer ingredients to a pot, place on stove top, and set to a medium heat. Gently stir in the remaining chicken stock and organic butter.
Allow soup to simmer for about 10 minutes. Add sea salt and pepper to taste.
Serve hot. Serves 6.