Butternut Squash And Apple Soup With Chestnuts Food

BUTTERNUT SQUASH AND APPLE SOUP

Steps:

• Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
• Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
• Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
• Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

BUTTERNUT SQUASH AND APPLE SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Saute butternut squash, leeks, carrots, and celery in hot butter until vegetables are softened, 10 to 12 minutes.
• Stir apples, thyme, and sage into the squash mixture; pour in chicken stock and cider. Bring mixture to a simmer, reduce heat to low, cover pot with a lid, and cook until vegetables and apples are tender, about 30 minutes. Remove soup from heat and cool slightly, about 10 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return mixture to pot and season with salt to taste. Garnish individual servings with crumbled bacon.

APPLE-BUTTERNUT SQUASH SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
• Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
• Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.

BUTTERNUT SQUASH AND APPLE SOUP

Steps:

• In a large, heavy-bottomed soup pot set over medium heat, melt the margarine. Add the onions and garlic and sauté until softened for about 7 minutes.
• Sprinkle the five spice powder over the onions, stir and cook 1 minute more. Tip: Five Spice Powder is used extensively in Chinese cooking and is available in Asian markets and most grocery stores.
• Add in the squash, apple, broth and juice. Increase the heat to high and bring the mixture to a boil.
• Reduce the heat and simmer, covered for 30 minutes. Stir in the brown sugar.
• Purée the soup, in batches, in a blender until smooth. Return soup to the pot and heat through before serving.

CHESTNUT AND APPLE SOUP

Steps:

• Place the chestnuts, celery and stock in a large saucepan, bring to the boil then cook over a medium heat for 20 minutes.
• Meanwhile, melt the butter in a frying pan, add the apple and cook, stirring, until softened. Season with salt and pepper.
• Remove the chestnuts and celery from the pan with a slotted spoon (reserving the cooking liquor) and transfer to a food processor or blender together with the cooked apple. Process until smooth.
• Return the purée to the reserved stock, mix well and heat through.
• To serve - remove the pan from the heat, add the cream, adjust the seasoning and mix well. Serve immediately.

BUTTERNUT SQUASH SOUP WITH CHESTNUTS

Steps:

• Cook shallots, carrot, celery, tomatoes, thyme, and bay leaf in oil in a 4- to 5-quart heavy pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.
• Add squash, water, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, until squash is very tender, 20 to 25 minutes. Discard thyme and bay leaf.
• Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Thin soup if desired and season with salt and pepper.
• Ladle soup over chestnuts in bowls.

BUTTERNUT SQUASH & APPLE SOUP

Steps:

• In a soup pot, heat the olive oil over medium-high heat.
• Add the onion and curry powder and cook 3 minutes.
• Add the butternut squash, apples, thyme, white beans, salt and vegetable broth and the 2 cups of water; bring to a boil.
• Reduce heat and cook until squash is very tender, about 20 minutes.
• Working in batches, puree the soup in a food processor or blender until almost smooth. (I like to let the soup cool a bit OR work in VERY small batches if soup is still hot).

APPLE BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 350 degrees.
• Half squash lengthwise and scoop out seeds.
• Cut each half into thirds and peel.
• Place squash, onion and carrot in single layer in baking dish and drizzle with melted butter.
• Stir to coat.
• Roast vegetables for 1 hour, until tender, turning vegetables over halfway through.
• Transfer vegetables to a large saucepan.
• Add apples, broth, and salt.
• Simmer, covered for 30 minutes until apples are tender.
• Add thyme and pepper, stir.
• Process soup in batches.
• Portion into bowls and garnish with fresh thyme sprigs if desired.

BUTTERNUT SQUASH & APPLE SOUP WITH CHESTNUTS

Steps:

• ROASTING CHESTNUTS
• Using a small, sharp knife or a chestnut knife, score, or shallowly cut, an X on one side of each nut. Be careful not to cut through the nutmeat.
• To roast the chestnuts in the oven: Lay the nuts in a single layer on an ungreased baking sheet, and roast in a 350°F oven until the nuts are fragrant and the scored portions begin to separate from the shells, 15 to 20 minutes. (If you're going to eat the chestnuts plain, increase the heat to 400°F and bake until the shells give slightly when pressed with oven mitt-protected fingers.)
• To roast the chestnuts in a chestnut pan: Heat the pan over medium-low heat and add the chestnuts. Cook, tossing the chestnuts frequently, until the shells crack and the chestnuts are cooked through, 30 to 35 minutes over a gas flame burner, 35 to 40 minutes over an electric or conduction burner.
• Transfer the nuts to a platter or heatproof surface and cover with a damp kitchen towel to keep them warm.
• 5. Using a kitchen towel or pot holder, pick up each nut and, with your fingers or the knife, peel back the scored X. Peel off the hard outer shell and the thin, beige, soft inner skin. Discard any nuts that, once peeled, look dried out.
• Eat the chestnuts immediately or use as directed in a recipe.
• SOUP.
• In a small stockpot over medium heat, melt the butter. Add the onion and apples and cook, stirring occasionally, until softened, about 10 minutes. Stir in the butternut squash puree, 2 1/2 cups of the stock, the bay leaf and the 2 teaspoons salt. Bring to a simmer, reduce the heat to medium-low and cook, stirring occasionally, about 30 minutes. Remove the bay leaf and discard.
• Using an immersion blender, puree the soup in the pot until smooth. Pour through a fine-mesh sieve set over a clean stockpot. Stir in the cream and add more stock to reach the desired consistency. Season with salt and pepper. Reheat the soup gently to serving temperature.
• Ladle the soup into warmed bowls. Garnish each serving with a swirl of whipped cream and sprinkle with chestnuts. Serve immediately. Serves 6.
• Williams-Sonoma Kitchen.