Butternut Squash Soup with Crab and Warm Apples

Ahhh…Autumn, such a lovely time of the year. Truly a time to enjoy the beautiful display of colour as the leaves display their beautiful hidden array of hues. There’s nothing like taking a trip up north to observe this wonderful display. However, a nice walk through the neighborhood, park , or just sitting in the back yard will suffice as well.  My boys enjoy trips to the apple orchards where we gather delicious apples, drink warm cider and  delight with those sweet treats — doughnuts!   Then too, the weather is perfect for the Fall wardrobe of colorful sweaters, and fabrics of suede and leather to add a stylish look as you relish  nice days spent outside in the crisp Fall air. However, there are a bevy of Fall soups to enjoy  and today is such a day. Winter squash crops are abundant with a variety of versatile squash that are a natural partner to a number of vegetables and meats, and are conducive to great seasonings. Butternut Squash Soup is on the menu.

Topped with steamed snow crab; garnished with fresh thyme, chives, and perfectly pretty red zinnia pedals. I found that the flavor of the crab was such a beautiful complement to the sweetness of the squash

With a crisp of prosciutto and cubes of warm apples that were sautéed in butter.

Time to choose our specimen, right next to a bevy of acorn squash. When  choosing squash, look for those that are firm, hard, and without blemishes. Winter squash are harvested in the Fall when they are mature and their skins have hardened.  If  you grow them yourself, and want to store them for future use, be sure to leave part of the stems attached or they won’t keep very well. I think I may add a few varieties to my garden next year

Cutting the squash in half lengthwise reveals a brilliant orangy-yellowy flesh

Spooning out the seeds

Rubbed with olive oil, sprinkled with salt and fresh cracked black pepper, with a little butter added…then into a 400 F oven and roast for about 45 minutes or until it’s fork tender. Alternatively you could peel the squash with a good vegetable peeler and dice the squash. However, I find that roasting is much easier and less labor intensive

Our squash is out of the oven!

Scooping out that flavorful, tantalizing flesh

All done, let’s continue shall we…

Next, I sautéed one medium onion for about 5 minutes until softened, then added fresh thyme and one bay leaf, salt and pepper, and continued to cook a few minutes longer to allow the herb flavors to diffuse into the onion

Adding the squash to the onions and herbs

Two Tbsp honey

Next, the chicken stock (or  low sodium broth if you like). 2 – 6 cups, depending upon the amount of squash you use. Add enough to get the right texture. For the one squash that I used, I added about 1 and 1/2 cup

Now just let it simmer for about 20 minutes to let the flavors of the onion, thyme, and bay leaf meld together. Afterwards remove the thyme and bay leaf and transfer the mixture to a blender or food processor (if you have an immersion blender, that’s even better), and blend  until it is thick, creamy, and smooth. Transfer the mixture to a sauce pan and mix in 2 Tbsp of heavy cream. At this point give it a taste and add salt and pepper to taste and a little sugar to get that desired sweetness. The sweetness will be there, but you may want to accent it with a little sugar Now ladle into your favorite serving bowls and enjoy!

Bon appétit – Profitez de votre soupe

With a few dollops of sour cream and pink zinnia pedals, which are quite edible. The warm apples were a very nice addition

A swirl of crème fraîche  and red zinnia pedals

Wine pairing…

A nice crisp white such as Pinot Grigio goes very well with our soup

Fall weather…

Sartorially speaking, the day called for suede slacks and suede & leather footware…

2 Comments (+add yours?)

  1. Bam's Kitchen
    Jan 20, 2015 @ 03:56:50

    I am loving your pointy toed shoes with you slacks, so cool. However I love your creamy and decadent butternut squash even better. You know how us foodies are… Take care, BAM


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