Butternut Squash and Apple Soup
It's October here in Charleston, and still in the low 80's, but I've decided to try to get tuned in to the rest of the world, and begin cooking "comfort foods".
Since there are no guests tonight, I figured that I would kick it up and make it BURNIN'. I accomplished my goal, as it's almost too hot for me. There's a great combination of sweet from the apples, the savory of the squash, and the heat of the peppers and blacken.
If you're looking for a milder version, omit the peppers and use 1 tablespoon of my Jamaican Jerk. You'll get the cinnamon and all-spice flavors from the Jerk without getting any heat.
Although I served this hot tonight., it tastes just as good as a cold soup. The heat of the peppers is very diminished. You could serve this as an Hors d'oeuvres in small 2" plastic wine glasses. However, if you're going to be serving it to a large crowd, you definately want to cut back on the hot peppers.
Makes about 3 quart.
- 2 Tablespoons Vegetable Oil
- 2 Large Onions, chopped
- 2 Large Jalapeno Chile Peppers, chopped
- 2 Large Thai Bird's Peak Peppers, chopped
- 5 Cloves Garlic, chopped
- 2 Tablespoons Butt Kickin' Blacken, Original Recipe
- 2 Tablespoons Vegetable Oil
- 4 Tablespoons Flour
- 4 Large Apples, peeled, cored, and chopped
- 1 Large Butternut Squash, peeled, seeded, and chopped
- 1 1/2 Quarts Beef or Chicken Broth
- 1 Cup Heavy Whipping Cream
- Craisins, chopped, for garnish
- Pecans, chopped, for garnish
1. Place a large pot on the stove, rough chop the onions, pepper, and garlic. Add them to the pot along with 2 tablespoons of the oil. Cook over medium heat until these vegetables are soft. Add the blacken, and cook for another minute, or so, until you can smell the flavors of the blacken.
2. Add another 2 tablespoons of oil, and the flour. Stir the flour in well and let it cook for a bout 5 minutes to get the raw taste of flour out. You've just made a blonde roux.
3. While the roux is cooking, peel the squash, being carful to peel until you see the dark orange color. Cut it in half, then clean out the seed cavity.
4. Cut both the squash and apples into 1" chunks before adding it to the pot.
5. Slowly stir in the broth, then add the squash and apples. Let this simmer for about 30 minutes, or until the squash and apples are soft.
6. Puree' with an immersion blender, or place it in a counter type blender or food processor. Be real carefull blending this, 'cause it's real hot.
7. Place the soup back into the pot, and taste for salt and pepper. Add the cream, and you're ready to serve.
8. Serve hot with chopped craisins and pecans on top.
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