February is Apple Month!
Recipe Courtesy of Forage Executive Chef Chris Whittaker
Roasted Apple and Butternut Squash Soup with roasted Aggasiz Hazelnuts and Apple Slaw
3 pounds Butternut Squash, peeled, seeded, and cut into 1-inch pieces
3 medium apples, peeled, cored, and cut into 1-inch pieces
1 medium onion, peeled and quartered
2 large cloves garlic, peeled
1/4 cup butter (melted)
2 teaspoons salt
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1 teaspoon finely chopped fresh rosemary
1 teaspoon fresh thyme leaves
1/2 teaspoon ground allspice
½ tsp ground coriander
½ tsp ground cumin
¼ cup white wine
1 cup apple juice
3 cups vegetable stock
Garnish
Roasted Hazelnuts (crushed)
Apple Slaw
1 apple julienned
2 tbsp birch syrup
½ tsp minced flat leaf parsley
½ tsp apple cider vinegar
Preheat oven to 400°F.
In a large bowl, combine the squash, apples, onion, garlic, melted butter, salt, rosemary, thyme, cumin, coriander and allspice. Spread the vegetables/fruit on two baking sheets. Roast, turning once, until tender, about 40 minutes. Deglaze the pan with white wine.
Using an immersion blender, puree the roasted vegetables/fruit with the vegetable broth and apple juice.
Place the pot over medium heat and simmer until warmed through. If a thinner consistency is desired, add more stock. Taste and adjust seasonings.
To serve, garnish with apple slaw and crushed roasted hazelnuts.
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