Recipes from Last Night - Organic Butternut Squash soup with Apples
Back in the fall, we had dinner at the FireWater Chophouse. Chef Chris has a very good comfort flare for flavors and one that just drew me in like a moth was his squash soup. While this recipe is often changed to reflect my mood, its very similar.
Organic Butternut Squash soup with Apples:
Ingredients:
2 medium (3 to 4 pounds total) organic butternut squash, cut in half and seeded
3 Slices of Free Range Bacon - Veggie Bacon - Faux Bacon crispy crumbled
1 Apple - sweet variety seeded peeled and chopped small1 Small slice ginger root (about 1/2 inch), peeled and coarsely chopped
1 Tbl olive oil
1 Tsp sea salt
6 Cups vegetable stock or low-sodium chicken stock
1 1/2 Cups heavy cream
Salt and white pepper to taste
Preheat the oven to 345 degrees. In a large roasting pan, place squash cut side down. Combine apple, ginger, olive oil and salt and place around squash. Bake for 45 minutes, or until soft. Drain any excess oil and discard. Scoop out the meat from the squash and coarsely chop. Dice apples. Brown bacon draining and crumbling into little bits. Reserve a cup of chopped squash if you prefer chunky soup.
In a stockpot, bring the stock and heavy cream to a simmer, making sure you add creme when heat is off and raising slowly to prevent clotting. Add the vegetables and simmer for 10 minutes. Remove from the heat, add the creme fraiche and puree with a hand blender until smooth. Crumble bacon into soup. Season with salt and white pepper. Serve.
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