Seasonal and local foods bring this belly warmer to your table
- Cutting board
- Large knife and paring knife
- Flat oven-proof pan or baking sheet
- Oven mit
- Medium-sized pot
- Spatula or wooden spoon
- Hand blender
- 1 Granny Smith apple
- 1 large shallot (roughly diced)
- 2 garlic cloves (chopped)
- 1-1/2 cups (300 g) butternut squash (peeled & roughly diced)
- 1/2 lemon, juiced (1-2 Tbsp, 15-30 mL)
- 2-1/2 Tbsp (40 mL) maple syrup
- 1/2 cup (125 mL) apple Juice
- 2 cups (500 mL) vegetable stock
- 1/4 cup (60 mL) white wine
- 1/3 cup (80 mL) heavy whipping cream
- vegetable oil
- white pepper
The Dirty Apron Cooking School shared this recipe with us to enjoy over the cool holiday season. It's easy, tastes great, and uses all local ingredients found in BC. We hope you enjoy making it as much as we enjoyed eating it.
Preheat the oven to 450° F.
In a bowl, add the squash and maple syrup. Be sure to cover all the squash with the syrup. Put coated squash onto a flat ovenproof pan and roast for 15 minutes until the squash browns slightly.
Peel and core the apple. Then, cut into small pieces.
Heat the vegetable oil in a medium-sized pot over medium heat. Add the shallots and garlic, sauté for 2 minutes. Add the apple pieces, white wine, and apple juice at the same time. Cook and reduce the liquid by half. Add the vegetable stock and bring to a boil. Add the roasted squash into the pot making sure to scrape all the pieces and juices in. Add the cream and reduce heat to a simmer. Allow simmering until apples and squash are soft.
With a hand blender, blend the soup until smooth. Add lemon juice and season with salt and pepper.
Notes: There are many great garnish ideas for this soup; fanned fresh apple drizzled with yogurt on top. Or slightly whipped cream with cinnamon and chives also spooned on top.