Roasted Butternut Squash Soup

It’s fall, the air is getting cooler, and the fall harvest fruits and veggies have arrived.  What better than to make than a fall squash soup?! This is one of my favorites and a friend just recently requested the recipe.  This is great for a dinner party, made the day ahead and reheated.

I really like this soup with a serrano chili added to steep and impart flavor.  You can puree it into the soup if you prefer a little spicier.  I don’t usually add the heavy cream since my guy has dairy issues, but it is great either way.   I like options, hope you do too!

 

ROASTED BUTTERNUT SQUASH SOUP

1 medium butternut squash (approx. 3 lbs.), peeled, seeded and cut into chunks 1 granny smith apple, quartered and cored, skin on
1medium onion, preferably sweet, peeled and quartered
1 shallot, peeled and quartered

1 Tbs extra virgin olive oil salt & pepper to taste
4 c chicken stock
1 Tbs maple syrup

1 tsp cider vinegar
1⁄4 tsp ground nutmeg

* 1⁄4 c heavy cream, optional
**1⁄2 Serrano chili, seeded with ribs removed

Preheat oven to 450°F.

In mixing bowl, toss squash, apple, onion and shallot with olive oil, salt and pepper. Arrange mixture in single layer in roasting pan. Roast until vegetables are golden brown, soft and carmelizing, approx. 45 minutes, stirring occasionally.

Remove apple skins. Put vegetables into a stock pot or large saucepan. Deglaze the roasting pan on the stove top with 1⁄2 cup of chicken stock. Scrape up the fond (bits and pieces on bottom of roasting pan) and pour into the stock pot with the veggies. Add remaining chicken stock to pot. Using a blender stick, puree the veggies and stock to a fine smooth puree. Add syrup, vinegar, and nutmeg. Bring to a simmer over low heat. Add water or additional stock if necessary to adjust consistency.

Serve, garnishing with small dollop of crème fraiche and baked apple chips.

*Optional: Finish with heavy cream. Do not bring to a boil after adding cream.
**If you like a little kick in your soup, add 1⁄2 a Serrano chili, seeded with ribs removed and allow to steep and impart flavor as you bring the soup to a simmer. Remove the chili before serving.

Enjoy!

TFK

 

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