Sunday, December 2, 2012

Butternut Squash & Apple Soup

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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