Butternut Squash Soup

In today’s post about being thankful for the bounty of my garden I go into detail about how this current recipe came to be. Here is the recipe I used to create a brighter and lighter take on a soup I have been doing for years. 

Butternut Squash Soup

 

Ingredients:

  • 42 grams Burnt Honey
  • 45 grams Pistachio Oil
  • 30 ounces Butternut Squash, peeled and seeds removed, diced into ½ inch cubes
  • 6 ounces Yellow Onions, diced
  • 12 ounces Granny Smith Apple, seeds and core removed, shredded
  • 48 fl ounces Turkey Stock
  • 1 Bay Leaf per bag
  • Salt and freshly ground pepper
  • ½ teaspoon freshly grated nutmeg
  • 1 fl ounce Half and Half
  • 24 Sage Leaves, fried just before serving
  • 1 Sweet Potato, sliced with a potato peeler and fried for a crunchy topping

Directions:

Preheat the oven to 450° f. Line a baking sheet with foil.

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In a large bowl, stir together the honey and oil. Add the squash, onion, and toss well. Place on baking sheet and roast for 30-45 minutes (Do not toss while baking. The squash tends to get mushy and shaggy the more you toss it. Look for nice caramelization.) Let cool. Divide into Gallon ziplock bags.

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In a medium bowl add the shredded apples, salt, pepper, and nutmeg. Toss well. Add the apples evenly amongst the bags and then add the turkey stock. Seal the bags and refrigerate until needed.

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On the day of cooking:

Preheat the Joule to 85ºc. Once the water has come to temperature add the bag and cook for 45 minutes. Remove the bag from the water and the bay leaf from the bag. Pour the contents into a blender, add 1 ounce of half and half and and puree until completely smooth. Season to taste with salt and pepper. Blend again.

While the soup is cooking in the water bath heat the fryer to 350º f. Fry up 2 sage leaves and a done strips of fried sweet potato per serving. Set aside on paper towels until ready to use.

Pour hot water into the soup bowls and dump right before serving. Top with fried sage and sweet potatoes.

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For something different make it into chips and dip! Slice the sweet potatoes into discs instead of strips Fry in 350º f grapeseed oil until the oil becomes quiet. Drain on paper towels.

 

 

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