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Apple Butternut Soup

Friday, July 17, 2015

Courtesy:  Chef Anthony Scolaro of One Eleven Bistro

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

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

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