Monday, October 26, 2009
acorn squash and apple soup, salty raisin croutons
We had this incredibly good but enormous raisin bread and I could not let it go to waste. Croutons are not the first thing to think about when you have sweet breads...but we should do this more often, it was delicious.
It had been awhile since we had really sat down and enjoyed 3 courses.
We started off with bread and rillettes from Philouze, little cornichons, then had the soup, extra croutons for Simon, then some roasted vegetables and peameal.
It was a very quick soup to make, not too much chopping. Acorn squash is my favourite for soups.
Acorn Squash and Apple Soup
1 acorn squash, roasted
1/4 butternut squash (because I had that on hand...), roasted
2 yellow onions, chopped
1/2 inch ginger, chopped
1 leek, cleaned and chopped, soft green part too
2 carrots, chopped
1 apple, peeled, chopped
grated nutmeg, cinnamon - start with less than one tsp each...
1 bird's eye chili
1 cup apple cider
3 cups chicken or veg stock
maple syrup to taste, water to thin out if too thick, salt and pepper...
Roast the squash with butter and pepper in the oven. (At 400, it should take about 20 minutes)
In a small stock pot, Cook the onions and ginger in a bit of butter or oil until slightly golden, add the spices, carrots and leek. Cook for a few minutes more. Add the apple and cook until all slightly caramelized.
Pour in the cider and stock, let simmer until vegetables are tender. Scoop in the squash flesh and blend until smooth in a mixer. Taste, adjust, add maple syrup if desired. I enjoy lots of pepper with acorn squash...
-For the salty raisin croutons, I simply cut the bread into cubes, mixed it with canola oil, a bit of cider vinegar, salt and pepper. Roast until perfection. Add a handful to your soup.