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 Chicago weather.  Those that live in one climate paradises will not appreciate this soup or the changing seasons and don’t deserve to.  If I was feeling the urge to take this the gringolaharan route I would brown some Mexican chorizo and use the fat in place of oil.  I would then add the crispy sausage to the apple salad and drizzle chorizo oil to finish the garnish