This week’s mouthwatering recipe and photographs come from Beth over at localmilkblog.com, her recipes are inspired by ‘the perfection of imperfection, the mundane, and living in the present.’
Featuring a unique apple brandy addition to a roasted butternut squash soup we couldn’t not share this one with you; so gather the family, call around friends and get ready to wow with this seasonal recipe. It’s winter and the end of a long day, what is more perfect then sitting down with a big bowl of homemade Roasted Butternut Squash & Apple Brandy Soup?
Happy cooking; a word from the editor; be sure to season to taste adding more when applicable.
- 2 lbs (32 oz / 1 med-large) butternut squash peeled, seeded, and 1” chopped
- 1 lb (16 oz, 2 medium) firm, tart apples cored and 1” chopped
- 2 tablespoons olive oil
- 1 teaspoon smoked salt, plus extra for seasoning
- 2 tablespoons (30 grams) unsalted butter
- 1 large shallot, about 3/4-1 cup chopped
- 2 garlic cloves, about 1.5 tablespoons minced
- 50 ml (about 1/4 cup) apple brandy or calvados
- 1 teaspoon fresh thyme leaves
- 3 cups stock (chicken or vegetable)
- 1 tablespoon raw honey
- 50 ml (1/4 cup) cream
- tamari roasted pepitas & honey roasted sunflower seeds for garnish (optional)
- fennel frond or fresh thyme for garnish (optional)
- Preheat the oven to 230°c/450°f
- Prepare all ingredients as stated and toss the apples and squash with olive oil and a pinch of smoked salt on a large sheer tray. Roast for 20 minutes / cooked through
- Turn up the oven, roast the squash and apples until brown, checking these regularly being careful not to overcook / burn
- Melt the butter in a medium stock pot over a medium to low heat adding the shallots, garlic and a pinch of smoked salt. Sweat for 5 minutes, stirring frequently.
- Add the brandy and fresh thyme, simmering until the alcohol cooks off and the brandy is reduced by half.
- When ready to do so, add the roasted apples and squash to the pot with the aromatics, chicken stock and honey, bringing it down to a low simmer and cook covered for 10 minutes.
- Using a stick blender, puree the soup.
- Once pureed, stir in the cream, add any additional salt or honey if needed.
- Garnish with tamari pepitas and honey roasted sunflower seeds.
- Serve and enjoy.