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Full Online Book HomeLearning KitchenVegetables - Squash - Butternut Squash Soup With Apple Confit
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Vegetables - Squash -  Butternut Squash Soup With Apple Confit Post by :ytsiang Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3037

Click below to download : Vegetables - Squash - Butternut Squash Soup With Apple Confit (Format : PDF)

Vegetables - Squash - Butternut Squash Soup With Apple Confit

Light vegetable stock - about 3 cups
1 Tbsp olive oil
1 medium yellow onion, thinly sliced, about 2 cups
1/2 tsp. salt
1/8 tsp. White Pepper
3 Tbsp. Calvados (an apple liqueur)
4 pounds butternut squash, peeled, seeded, and cut into large cubes, about 6 cups

Confit:
1 Tbsp unsalted butter
2 MacIntosh or other flavorful, not too tart apples, peeled cored and sliced, about 2-1/2 cups
1/2 cup apple juice


Heat the olive oil in a soup pot and add the onion, salt and white pepper. Saute over medium heat until the onions slightly caramelize, about 15 minutes, adding a little stock to the pan and scraping with a wooden spoon as they stick to the pan. Add 2 tablespoons of the Calvados and cook for 1 or 2 minutes or until the pan is almost dry.

Add the squash and another teaspoon of salt to the onions. Add just enough stock to barely cover the squash - about 2 cups. The squash breaks down quickly and releases its own liquid as it cooks. Cover the pot and cook over medium heat for 20-30 minutes, until the squash is very soft. Puree the soup in a blender or food processor, and thin it with more stock until it reaches the desired consistency. Return the soup to the pot, cover, and cook over low heat for 30 minutes.

While the soup is cooking, prepare the apple confit. Melt the butter in a medium size saute pan and add the apples; saute over medium high heat, stirring to coat them with the butter. When they're heated through, add the remaining Calvados and cook for 1 or 2 minutes, until pan is almost dry. Add the apple juice, cover the pan, and cook over medium heat for 15 to 20 minutes until soft; cook uncovered for 8 to 10 minutes more to reduce the liquid. Mash the apples, making sure the confit retains some texture.

Add 1/2 of the confit to the soup and stir well. Adjust the seasonings. To serve, ladle the soup into a bowl and add a spoonful of confit to the top of each serving. Optionally, add a swirl of creme fraiche to each serving.

Makes 8 to 9 cups.

NOTES: I copied this verbatim from the cookbook to here. Here are my adjustments to this very good recipe:

For those who do not use alcohol in cooking, the Calvados is optional. Use apple juice or a good apple cider instead.

After pureeing the soup, it calls for thinning it with stock to "the desired consistency". I make it just on the thin side before returning it to the pot, and partially cover the pot while it simmers so that the soup reduces to a bit thicker texture. Your call.

I generally use Gala or Fuji apples, since MacIntosh apples are hard to find. These varieties work just fine.

I don't use the creme fraiche - also your call. I do love a good crusty warm loaf of sourdough bread with this though!
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