Butternut Squash Soup w Diced Apples

courtesy of Chef Mark Allen, le soir Restaurant fall 2006

 Ingredients (as printed by Mark) 

1 butternut  squash, peeled and diced

1 large white onion, diced

2 stalks celery, diced

1 large idaho potato, diced

3 cups  chicken stock

¼ pound butter

2 cups heavy cream

1 cup white wine

1 teaspoon nutmeg

¼ cup brown sugar

¼ cup honey

1  green apple, diced

salt and pepper

Modifications made by Mark at Harvest Fair:

1 butternut  squash, peeled and diced

1 large white onion, diced

2 cups orange juice

¼ pound butter

1 cup cream

1 cup brandy

1 teaspoon nutmeg

¼ cup brown sugar

¼ cup honey

1  green apple, diced

salt and pepper

Directions:

1.  In a large pot, melt the butter and then stir in the celery, onions, and potatoes.  Cook until tender, about five minutes.  Add the butternut squash and cook for five minutes.  

2.  Deglaze the pan with white wine, then stir in the brown sugar, honey and nutmeg until incorporated.  Slowly pour the chicken stock and cook until all the vegetables are tender, about ten more minutes.  Add the cream and cook for another five minutes

3.  Puree the mixture at slow speed in a blender, making sure to take caution and not splash the hot liquid.  Season to taste and pour into serving bowls.,  Garnish with diced apples.

Download MSWord file of this recipe.

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