Butternut Squash & Apple Soup

Biaggi's Ristorante Italiano Restaurant Recipe

9 tablespoons unsalted butter
1/2 tablespoon crushed garlic
1 cup Spanish onions, chopped
1/2 cup carrots, chopped
2 cups butternut squash
1 cup green apples, peeled & chopped
8 cups water
1/4 cup vegetable stock
2 cups heavy cream
1/2 cup unbleached flour
1 tablespoon salt & pepper
1 tablespoon cinnamon
1/2 tablespoon nutmeg
1 tablespoon light brown sugar
1/2 cup chopped walnuts, toasted

Preheat oven to 400 degrees. Peel, seed and rough chop the squash. Place on a sheet pan and roast
in oven for 20 minutes. In large stock pot heat 1 tablespoon of butter. Add the garlic, onions, carrots, squash and apples and saute until the onions are translucent. Add the water and vegetable stock. Bring to a boil, reduce the heat and continue to simmer until the squash is soft. Puree until smooth using an immersion or counter top blender. 

Add the heavy cream and return to a boil. In a small sauce pan melt the remaining butter over medium heat, slowly add the flour and whisk continuously until it begins to turn brown. Add the mixture to the soup and return to a boil. Reduce the heat and add the salt, pepper, cinnamon, nutmeg & brown sugar. Garnish individual servings with walnuts. Serves 8 - 10.

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