Back In The Swing Of Things With Butternut Squash Soup

Tonight’s Menu: Butternut Squash Soup With Maple Glazed Apples

Well, after a not so brief absence from my blog, I am back.  Having spent the last few weeks working and uninspired, I’m settling into my new Sunday work routine and once again incorporating cooking actual meals on Sundays again, and not just throwing something together for the sake of having something to eat.
With the cool weather finally settling in, I am thoroughly enjoying every aspect about fall: changing leaves, cooler weather, fuzzy sweaters and of course, my favourite: cozy comfort food. 

Today’s recipe is from my college days, when given the chance you cook in bulk and freeze it for a rainy day.  Unlike my previous recipes where measuring really wasn’t a factor, this recipe is precise, using weight measurements.  Break out a digital scale for this one, unless you have a handy dandy conversion chart at home to follow.  I personally can’t take credit for this recipe, but I will give the chef’s at George Brown College a nod, as this was a recipe that was done for one of my practicum labs many, many moons ago.  Here’s the recipe:

•    750 gm butternut squash, peeled and diced
•    150 gm onions
•    75 gm leek
•    1 stalk celery
•    80 gm carrots
•    2 cloves garlic, puree
•    2 cooking apples
•    100 gm butter
•    250 ml 35% cream
•    30 ml pure maple syrup
•    1.5 litres chicken stock
•    1 sprig thyme
•    1 bay leaf
•    1 sprig sage, finely chopped
•    Salt, white pepper and nutmeg, to taste

In a large soup pot, sweat the onions, leeks, celery, and carrots in 60 gm butter until soft.  Once soft, add the squash, garlic and ¾ of the peeled apples and continue to cook for a bit longer.  Add the chicken stock, bay leaf and thyme, and bring soup to a boil, simmering until vegetables are tender.  Once tender, remove bay leaf and thyme sprig, and puree the soup in a blender in batches.  Once all of the soup has been pureed, place it back into the pot and bring back up to a boil, add part of the cream and adjust seasonings to taste. 

For the garnish, caramelize the remaining apples with the maple syrup in a small pan, and place on top of soup. 

Happy Eating!