Recipes

Go Back

Apple Butternut Soup

Friday, July 17, 2015


Courtesy:  Chef Anthony Scolaro of One Eleven Bistro

 Ingredients
2 T butter
1 large onions
3 each green apples, peeled and cored
2.5 lbs. butternut squash, cubed      
3 lg cloves garlic, chopped
5 sprigs thyme
1.5 cups white wine
2 bay leafs
1/3 cup brown sugar
1/4 cup maple syrup
1/2 tsp white pepper
6 cups chicken stock
Dashes of Tabasco, Worcestershire and sherry vinegar


Directions
Sweat the onions and garlic, add the apples and squash, and sweat for another 10 min or so.

Deglaze with white wine and reduce. Add the stock and rest of ingredients. Cook for about 35 min until squash is very tender. Pull out the thyme sprigs and bay leaf and pulse with a large stick blender or food processor until very smooth. Add a couple dashes of tabasco, Worcestershire, and sherry vinegar to round out the flavors. Season with salt and pepper to taste.

 

Photos: Sara Graca

Go Back


Go Back


Tags

sausage onions maple watercress rhubarb crepes maple syrup cake arugula carrot fronds poblano bell pepper cockaigne swiss fraiche heavy whipping cream parmesan latkes beer pork chop absinthe shiitake asparagus scallions chipotle vanilla wafers wheat flour pineapple Eggplant Butternut Shitake Mushrooms tenderloin anise shallots bosc mint chiles strawberries Jerusalem artichoke Bread rouille bean fennel caesar strata carrot tops bacon reggiano Dressing turnip mushrooms pancake buckwheat chili egg carrot top chicken dinner salad butter baby bok choy parmigiano onion cointreau turnips beef green pepper sunchokes Apple snow peas bok choy crisp cilantro frittata chimichurri sweet potato artichoke fondue Drinks curry cauliflower wasabi prosciutto sour pears berry gin sesame baguette yogurt kohlrabi Side Swiss Chard lettuce gouda Potato pesto Salsa gorgonzola lemon grass pepper vegetarian kirsch gratin daisy fennel seeds beets currants slaw chilies thai zucchini steak olives shitake Cranberry Beans tart tomatoe chicken habanero egg noodles Kale chives almonds sweet capers radishes Cider radish Vegan bloody mary Red Onion barley melon plum tomatoes bruschetta shelling bayeldi anchovy kluski vinaigrette Leek fennel bulb dijon chili peppers Farmers' Market roasted beet biscuits sauce bread pudding autumn sour cream pudding remoulade muffins bulgar wheat celery hearts yellow onion mushroom dill buttermilk hazelnuts Corn peach chorizo celeriac mustard greens eggs polenta sherry bulgar potatoes tomato juice creme cornmeal jack peppers coconut milk chocolate tostadas casserole spiced winter squash kalamata Soup strawberry Rice wine vinegar pasta goat Cheese pickled walnut oil coriander bbq wrap Beans compote verde scapes okra ramps blueberry syrup cucumber walnuts plums oats pecan meatballs collins fritter cream sandwich apples plum Tomatillos spelt fritters Spinach almond milk jam Spread feta blue cheese flank steak stuffing tortillas celebration pumpkin garlic sandwiches imam Poblano Chili carrots Chevre coeur a la creme gazpacho coeur beet greens cantaloupe pork honey Tomatoes knots tomato vegetable cheese Salad couscous celery root hickory brown sugar gruyere spring Recipes basil white beans chimmichurri leeks tomato corn pie cream cheese cranberry peas pie tuscan Squash pecans shrunken heads paste jack cheese pine nuts Greens panzanella conserve flank dilly nectarine green beans