Roasting the squash adds depth of flavor, and the apple and squash are a great combination. There are different options for seasoning the soup that, while they are small changes, they move the soup a lot in terms of flavor.
INGREDIENTS:
½ onion, diced 2 leeks, white and palest green part, sliced fine and washed 4 cups butternut squash (around 2 medium), peeled and diced into uniform cubes, ½ to 1 inch 1-2 Granny Smith apples (or other firm sweet-tart apple), peeled and diced ½ -inch Vegetable stock or water as needed (around 4 cups) 1 heaping teaspoon fresh grated ginger Grapeseed or other neutral flavored oil as needed Salt and pepper to taste 1 teaspoon fresh thyme, chopped or a combination of thyme and sage -OR- ¼ teaspoon cinnamon -OR- ¼ teaspoon cinnamon and ¼ teaspoon sweet garam masala/curry powder
METHOD:
Heat the oven to 425°F.
Toss the squash in a bowl with enough oil to lightly coat, and season with salt and pepper. If using herbs, sprinkle with a little of the chopped herbs and add a couple whole sage leaves if using sage. Spread onto an oiled sheet pan and spread out so the squash will roast and not steam in the oven. Place in the oven and roast until tender and getting golden and crisp on the edges, around 25 minutes. Remove from the oven and use a spatula to remove from the pan.
While the squash cooks, sauté onion and leek in a little oil in a 4-5 quart pot until tender and coloring a little. Season with salt and pepper. If using herbs, add them now and cook until fragrant. If using cinnamon or cinnamon and curry, add it now and stir in and cook until fragrant.
Add the apples and cook until they color just a little and are aromatic.
Add the squash, and then add stock or water to come just below the top of the vegetables. Bring to a simmer and cook 10 minutes.
Very carefully puree in a blender (Fill the blender only 2/3rds full and cover the top with a towel and start on low speed. BE CAREFUL! The soup expands and can blow out under the lid spraying hot soup on you.), or use a wand mixer to puree the soup. If you use a wand mixer, strain the soup through a fine mesh strainer for a silky smooth texture.
Return the soup to a clean pot. Squeeze the ginger over a bowl through a strainer, or wrap in a piece of clean cloth and squeeze, to extract the ginger juice. Stir the juice into the soup and mix well.
If the soup is too thick, add some stock or water and heat through. Taste for seasoning and adjust if needed.
Serve hot.
Chef’s Notes:
If you taste the soup and it seems “flat” tasting, try a few drops of cider or sherry vinegar in a little soup in a separate bowl. If this helps, use the vinegar to season the rest of the soup, using a little at a time. Remember-you can always add more, but once in, there is no getting it out again.
Depending on which set of seasonings you use, the soup will taste more savory or more sweet. If using the herbs, you could add a little Calvados (apple brandy) or brandy to the alliums for depth of flavor. You could garnish with pumpkin seeds or a drizzle of roasted pumpkin seed oil, or fired sage leaves. If you go with the cinnamon or curry, try garnishing with nuts such as cashews. You could also scatter finely sliced scallions over the soup. Frizzled leeks or dried apple chips add elegance, as does a few drops of Apple Balsamic vinegar. A dollop or crème fraiche or yogurt is also good.
Fresh, uncooked apples are more forward tasting and give the soup a brighter flavor, whereas cooked apples bring a mellower flavor and add background nuance.
Serves: 4
Source: Chef Andrew E Cohen
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