Butternut SQUASH SOUP WITH Caramelized APPLE CONTRIBUTED BY SEASONS CHEF, SUMITH SUGATHAN, LETHBRIDGE GARDENS Portions: 12
INGREDIENTS 725 gm
1ml 1ml 1rnl
White pepper Ground allspice Ground ginger
30 gm 30 gm 125 gm 125 gm 180 gm
Butter for French bread
Onions, small dice Leeks, small dice Carrots, small dice
375 gm 15 gm 30 gm 180 ml
Tart, firm cooking apples
1kg 2.5 L 3 rnl
Butternut squash, medium dice
Heavy cream As needed Additional heavy cream
INSTRUCTIONS 1) Cut the bread into slices ½ in, (1 cm) thick. 2) Fry bread in the butter until golden brown. (Prepare additional croutons for garnish at the same time) 3) Heat the butter in a heavy saucepot over moderately low heat. 4) Add the onions, leeks and carrots. Sweat them until about half cooked. Do not let them brown. 5) Add the squash, the stock and the spices. Bring to boil; cook 30 minutes or until squash is tender. 6) Puree the soup with an immersion blender. 7) Bring the soup back to simmer. Taste and adjust seasonings. 8) Prepare croutons by browning slices of French bread in butter. For the best appearance, use a slender loaf, so croutons aren't too big. 9) Peel and core apples. Cut into small dice.
10) Heat the butter in a saute pan and add the apples and sugar. Cook over moderate heat until apples are brown and caramelized. 11) Before serving, heat the heavy cream and add to the soup. 12) For each portion, ladle soup into a broad soup plate. Decorate the soup with a swirl of cream. Heap a generous tablespoon (15 ml) of apple onto a crouton and carefully place it on the top. Enjoy!.
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