Butternut Squash Soup with Caramelized Apples

Yield: 6 qt (6 L)

Portions: 24

Portion size: 8 floz (250 mL)

U.S.

Metric

Ingredients

Procedure

8 oz

250 g

French bread

1.

Cut the bread into slices V2 in. (1 cm) thick.

2 oz

60 g

Butter

2.

Fry the bread in the butter until golden brown. (If desired, pre

pare additional croutons for garnish at the same time; see step 8.)

2 oz

60 g

Butter

3.

Heat the butter in a heavy saucepot over moderately low heat.

8 oz

250 g

Onions, small dice

4.

Add the onions, leeks, and carrots. Sweat them until they are

8 oz

250 g

Leeks, small dice

about half cooked. Do not let them brown.

12 oz

375 g

Carrots, small dice

5.

Add the squash, the stock, and the browned bread from step 2.

4 lb

2 kg

Butternut squash,

Simmer until the vegetables are tender.

medium dice

6.

Purée the soup with a food mill or an immersion blender.

5 qt

5 L

Chicken stock

7.

Bring the soup back to a simmer. Taste and adjust the seasonings.

112 tsp

7 mL

Salt

/2 tsp

2 mL

White pepper

X/2 tSp

2 mL

Ground allspice

X/2 tSp

2 mL

Ground ginger

24

24

Croutons

8.

Prepare croutons by browning slices of French bread in butter as

(see procedure)

in steps 1 and 2. For best appearance, use a slender loaf so crou

1/2 lb

750 g

Tart, firm cooking apples

tons aren't too big.

1 oz

30 g

Butter

9.

Peel and core apples. Cut into small dice.

2 oz

60 g

Brown sugar

10.

Heat the butter in a sauté pan and add the apples and sugar. Cook

over moderate heat until the apples are brown and caramelized.

12 oz

375 mL

Heavy cream (optional)

11.

At service, heat the heavy cream (if using) and add to the soup.

as needed

as needed

Additional heavy cream

12.

For each portion, ladle the soup into a broad soup plate. Decorate

or crème fraîche for

the top of the soup with a swirl of cream, if desired. Heap a gener

garnish, if desired

ous tablespoon (15 mL) of apple onto a crouton and carefully

Per serving:

place in the soup.

Calories, 150; Protein, 3 g; Fat, 6 g (34% cal.); Cholesterol, 20 mg;

Carbohydrates, 23 i

g; Fiber, 4 g; Sodium, 280 mg.

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