Butternut squash and apple soup garnished with apple and parmesan
salad
Yield: Approx 1 gallon
Ingredients:
¼ c olive oil
4 tbsp butter
2 medium butternut squash, peeled
and cubed
2 large yellow onions sliced
These following ingredients can be
prepped while onions and squash cook
4 medium carrots, peeled and
sliced
5 stalks of celery diced
2 quarts chicken stock
3 medium sweet potatoes, peeled
and sliced
¾c and 2 tsp maple syrup
2 tsp cinnamon
1.5 tsp nutmeg
5 green apples cored and peeled, 3
cup into quarters, 2 diced in small cubes (keep these in lemon water)
1 pint of cream
1 lemon cut in half (squeeze half
into apple water)
¾ cup grated parmesan (dry or aged
is best)
Salt and pepper
Directions:
1.) Pre-heat oven to 350 f
2.) Drizzle squash with 2 tbsp
oil, season with salt and pepper and roast in oven 35-40 min until browned
evenly (stir squash every 5-7 minutes)
3.) Add 2 t tbsp oil, and 2 tbsp
butter to sauce pan and add onions
4.) Cook onions for 25 minutes
with a large pinch of salt
5.) While onions cook cut and
prepare other vegetables
6.) Add carrots and celery to
onions and sauté for 5 minutes with another pinch of salt
7.) Add stock to pot and scrape up
browned bits
8.) Add sweet potatoes, ¾ cup
maple syrup, nutmeg and cinnamon, and 2 big pinches of salt
9.) Bring to boil and simmer for
20 minutes
10.) While simmering make apple
salad garnish
A.) Add remaining butter to pan
and heat on medium until bubbling
B.) Add diced apples, ½ cup
parmesan, 2 tsp maple, and pinch of salt to pan
C.) Gently toss and put in oven
for 5-7 minutes until cheese and apple are browned
11.) Add roasted squash and simmer
7-10 min until vegetables are tender (if there is brown bits on roasting pan
add some soup, scrape and return to pan
12.) Add apples and cook for 5
minutes
13.) Add cream and lemon juice
14.) Puree with stick blender
until smooth or mix in blender in small batches
15.) Add a little chicken stock
(or water) if too thick
16.) Taste and season with more
salt, maple, or lemon if needed
17.) Garnish with parmesan apple
salad and remaining cheese
Notes
This is a twist on a bacon apple
soup I made when I was working at a bar and had to make use of a giant case of
apples. A know it all friend told me
that his dad made a better version of this soup, fortunately know it alls aren’t
always right. This is what autumn is all
about; it stands up to the arctic