Friday, October 18, 2013

October FotM recipe: Roasted Butternut Squash and Apple Soup with Rosemary & Chipotle

We both LOVE Butternut Squash soup, so for week 3 of our “Food of the Month” adventure we decided to pull some ideas together and make our own (a first for both of us).  We also prepped and froze the delicata squash for next week’s recipe.  

You can make soups from any squash your heart desires.  If you are unfamiliar with the tastes  presented by different squashes, you can always buy small fruits to sample flavors first.

Before we get started on the soup, we’ll need to roast some squash for it…

Roasted squash:
Wash outside of squashes and slice in halves.  Scoop out seeds and set aside , if you’d like, for roasting or to store for planting (see Tip: Squash & Pumpkin Seeds for more information).  Coat baking sheet with olive oil/butter, place squash on sheet and drizzle with olive oil /butter.  Bake at 400° for 30-45 minutes, or until it’s fork-tender, turning the pan and spraying with oil or basting with butter halfway through (at 15-20 minutes).
...before roasting...

...after roasting...


...for the compost bin!

...cut up and ready for soup!

Freezing squash:
Before freezing, it is recommended that squash be roasted or otherwise cooked to prevent an “off taste.”   Cut or puree the cooked squash before freezing.  Generally it’s best to vacuum seal, however using a freezer bag and squeezing all of the air out should work fine, it just won’t store quite as long, we stored our delicata squash in a freezer bag for using next week.

...prepped and ready for freezing...

Roasted apples, onion and garlic
Coat baking sheet with olive oil or butter, place apples and onions on sheet and drizzle with olive oil or butter, season with salt and pepper.  Cut the top off a garlic bulb, place in aluminum foil square (big enough to wrap around bulb), coat with olive oil (recommended) or butter, wrap bulb and put on baking sheet with apples and onions.  Bake at 400° for 20-30 minutes, or until soft and browning, stir at ten minutes and every five minutes thereafter until fork tender.  Squeeze the garlic cloves out of bulbs onto sheet and discard garlic “paper.”

...after... shot...

Apple Butternut Squash Soup with Rosemary & Chipotle
(find a printable version of this recipe here)

1 medium butternut squash, about 2.5 pounds
1 tablespoon unsalted butter
3 tablespoons extra-virgin olive oil, divided
1 sprig of fresh rosemary
1/4 teaspoon fresh ground nutmeg
1/8 teaspoon ground chipotle powder
1 medium yellow onion, diced
1/2 head garlic
1 large [honeycrisp] apple, cored and roughly chopped
5 cups chicken or vegetable stock (to make it vegetarian)
Juice from half a lemon, 1 1/2 tablespoons
Kosher salt and freshly ground black pepper
Fresh thyme, for garnish
Crème Fraiche, garnish (we used this recipe)

NOTE: Leave out the creme fraiche and butter, and sub the oil of your choosing to make it vegan.

...homemade chicken stock, of course...
(store-bought is fine)

...everything in the pot...

...simmering nicely...

...time to puree...

Roast the squash, apple, garlic and onion in the oven per instructions above and set aside.  In a medium pot over medium-low to medium heat, add the butter, 1 tablespoon extra-virgin olive oil, rosemary, nutmeg, and ground chipotle powder (Oh My!  This smells sooo good!), cook until fragrant (around 30 seconds).  

Add the roasted squash, onions, apples and garlic, plus four and a half cups of stock, and bring to a boil. Reduce the heat to bring to a low simmer, cover, and cook until the squash is tender, (about 30 minutes). Using an immersion blender, puree until smooth.

Add the remaining stock to thin, if desired. Season to taste with the lemon juice, Kosher salt and freshly ground black pepper.

Serve in bowls and garnish with a dollop of crème fraiche (or sour cream or Greek yogurt), black pepper, and fresh thyme.

Storage Tip: Keep it in fridge for a couple days, but freeze it if you will not be eating it right away.

It was delicious!

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