Butternut Squash and apple soup with maple syrup
 Dish Entertains
Trish Magwood
Dish cooking school/catering maven Trish Magwood's first cookbook is brimming with simple food with maximum visual impact to wow guests everytime. Like Martha Stewart and Donna Hay, Trish Magwood takes familiar dishes - eg gazpacho - and ups the ante with an unexpected twist to its presentation. Colour photos. Hardcover, 247pp, $44.95.
We served this during Nuit Blanche 2007 and it was oohs and ahs all night! You may want to reduce the amount of maple syrup if you prefer it less sweet.
This is the perfect soup to serve in fall and winter. Make sure to use good quality apple cider and real maple syrup - it makes all the difference. My dad makes his maple syrup every spring. It's my favourite way to naturally sweeten soup.
Makes about 10 cups
2 medium butternut squash
Kosher salt and pepper, to taste
3 to 4 tbsp (50-60ml) grapeseed, or canola oil, or butter
2 large cooking onions, diced
1 cup (250ml) white wine
4 apples (any kind), peeled roughly chopped
6 cups (1.5L) unsweetened apple cider
1/2 cup (125ml) pure maple syrup, plus more for garnish
Tabasco sauce, to taste
Toasted pepitas ( pumpkin seeds which are usually toasted and salted), for garnish
Method
Preheat oven to 400F (200C). Line a baking sheet with parchment paper. Cut squash in half lengthwise and remove seeds. Season squash with salt and pepper.
Lay squash cut side down on the baking sheet. Bake until fork tender, 30 - 40 minutes. Let cool slightly.
Heat oil over medium heat in a large, heavy soup pot. Saute onions for 7 to 10 minutes, stirring often, until translucent. Stir in wine and let the liquid evaporate. Add apple to the pot. Scoop the squash flesh out of the skins and give it a rough chop. Add squash to the pot. Add the cider. Add water if necessary to just barely cover the vegetables. Turn the heat up to medium-high. When the liquid begins to boil, reduce heat and simmer, stirring occasionally, for about 15 minutes, until all vegetables are soft. Remove from heat.
Using a hand (immersion) blender or in a blender, puree soup until it is smooth and silky Add more water if soup is too thick. Stir in maple syrup and season generously with salt and Tabasco. Pour sop into serving cups and garnish with a drizzle of maple syrup and toasted pepitas.
Back to top |
