Butternut Squash Soup with Apple Compote
Makes 6 servings
Ingredients:
3 pounds butternut squash, cut lengthwise and seeded
1/4 cup blended oil
1 tablespoon brown sugar
salt and pepper
1/2 tablespoon minced garlic
1 medium onion, chopped
1 apple, peeled, cored, chopped
2 tablespoons plus 4 tablespoons chilled butter
3 cups chicken stock
pinch of curry powder
1 cup heavy cream
1 tablespoon lemon juice
Apple Compote, (recipe follows)
Preparation:
Preheat oven to 400 degree F. Place squash cut side up in
an ovenproof pan. Drizzle with oil and brown sugar.
Season with salt and pepper. Bake until squash is tender and golden brown,
about 45 minutes.
In a soup pot, sauté garlic, onion and apple with 2 tablespoons of
butter until it is translucent. Using large spoon, scrape squash into soup
pot with onions and apples. Discard peel. Add 3 cups chicken stock and curry
powder.
Simmer for 10 minutes.
Mix in cream and lemon juice. Add mixture into a
processor or blender. Purée until smooth. Finish by whisking in 4
tablespoons of chilled butter. Stir soup over medium heat until heated
through. Season to taste with salt and pepper.
Apple Compote
Makes 2 cups
Ingredients:
2 apples, Fuji, diced
2 tablespoons plus 1/4 cup lime juice
1/4 cup dried apricots, quartered
1/4 cup dried cherries
1/2 cup simple syrup
1/2 cup water
1 cinnamon stick
pinch nutmeg
1 teaspoon mustard seeds
Preparation:
Toss apple pieces with the 2 tablespoons of lime juice in
a bowl. Set aside. Simmer apricots, cherries, simple syrup, water, the
remaining lime juice, cinnamon, nutmeg and mustard seeds in a sauce pot for
10 minutes. Add apples and simmer for an additional 5 minutes. Remove from
heat.
Garnish soup with a heaping tablespoon of compote.
the girl & the fig cookbook
