The markets are abundant with autumn squash and now is the time to get out your cleaver and get them into the oven to roast. Squash can last in the root cellar for a couple of months, but if you see fresh mission figs, purchase them now to use as a garnish. Figs won’t be around long, but are oh so delicious with this tasty, savory soup.
If desired: roast the squash a day ahead ahead of time and refrigerate until needed. Also, simmer the chicken or veggie stock ahead of time and refrigerate for a day or freeze until it’s time to make the soup.
2 ½ pounds butternut or buttercup squash (or combination of each), cut in half
1 teaspoon olive oil, optional
6 tablespoons (3 ounces) PastureLand unsalted butter, divided
3 cups chopped leeks (white and pale green parts only)
1 cup chopped peeled carrot
½ cup chopped celery
1 small tart apple peeled, cored, and chopped
5 sprigs fresh thyme
1 sprig fresh sage leaves
5 – 6 cups vegetable or chicken stock, preferably home-made
¼ cup white or brown miso
1 ½ cups apple cider or calvados
⅔ cup Cedar Summit Farm sour cream
2 fresh mission figs, fresh thyme leaves or minced chives for Garnish
Preheat oven to 375°F. Line a baking sheet with a Silpat (non-stick baking mat) and set the squash cut side down. If not using a Silpat, rub the cut side of the squash with olive oil and place cut side down on baking sheet. Pierce each squash half several times with the point of a sharp knife. Bake until squash is tender, about 45 minutes. Using a large spoon, scrape out the seeds and discard. Remove the squash pulp, discarding peel. Set squash pulp aside until ready to use.
While squash is cooking reduce 1 cup of cider over low heat to ¼ cup. Remove to a small bowl and reduce remaining ½ cup of cider to ¼ cup. Set aside to cool.
Melt 5 tablespoons butter in heavy large saucepan over medium-high heat. Add the leeks, carrot and celery and sauté until slightly softened, about 15 minutes. Mix in apple, thyme and sage. Add stock and bring to boil. Reduce heat to medium-low. Cover and simmer until apple is tender, stirring occasionally, about 30 minutes. Add roasted squash, miso and the ¼ cup cider reduced from 1 cup. Cool slightly. Remove thyme and sage sprigs.
While soup is cooling, thinly slice figs (about 1/8 – inch) into 8 disks. Add remaining butter to small non-stick skillet and heat over medium heat. Sauté fig disks until golden brown and set aside on paper toweling.
Working in batches, purée soup in blender. Return soup to the saucepan. Place sour cream in small bowl. Whisk in reduced ½ cup cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
Bring soup to simmer. Add additional stock if necessary to bring to desired consistency. Ladle soup into bowls. Drizzle with cider cream. Top with garnish of choice.
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| Roasted Butternut Squash Soup.pdf | 64.54 KB |
