A few weeks ago, I was given a couple of butternut squash (Thanks Lilly/Lizzie for the gift and thanks Terry for growing it haha). I was gonna use one to make butternut waffles since the pumpkin I was reserving for that had gone bad. Pumpkin and this variety of squash are pretty much interchangeable, I thought, so I saved one for that preparation and with the other one...
...I elected to make a soup - Butternut Squash and Apple Soup to be exact.
I roasted some squash and onions til fork tender.
I also did the same for mushrooms, apples and celery.
Once that was done, I dumped them all in a pot along with some chicken stock and apple cider.
Once the mixture was simmering for awhile, in batches, I added everything to the blender and gave it a spin til it was smooth in consistency. Back into the pot it went where I seasoned it with salt, pepper, cinnamon and nutmeg.
To garnish it and because I like crunch, I toasted some pepitas and spiced them with salt and crushed chili flakes.
I liked the way the soup came out but I wasn't in love with it. Not bad for my first attempt, I think. My desired consistency wasn't met. Yes, it was smooth, but not velvety smooth like I had hoped and had at Pete's Cafe. I think I can achieve this with the inclusion of a little bit of oil when blending it. Perhaps leaving it in the blender a little longer would help as well. Flavor-wise, it was more on the savory side. That's why I drizzled maple syrup over the top and also splashed some heavy cream over it. I was hoping for a slightly richer dish. Mine was almost - dare I say it - healthful! Heeeyyy!! Where did I go wrong??
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