From Mark Kingshott, owner of All In One Chef
Mark is offering classes atSparta Community Education. Click here for details.
Butternut, Honey Crisp Apple Soup with Chorizo Crouton
2 TB Butter
2 Cups diced onion
4 cloves chopped garlic
3 cups peeled and cubed honey crisp apple
5 cups peeled and cubed butternut squash
6 cups chicken or vegetable stock
6 sprigs thyme and 3 medium stalks of sage tied by string
4 tsp black pepper
1 TB salt, add more to taste
3 cups bread crumbs
6 oz chorizo
2 TB snipped chives
1.Set stainless steel pot on medium to medium high heat. Melt butter and add onion, garlic, apple and butternut squash. Stir occasionally until onion is translucent
2.Add stock, pepper and tied up herbs into pot. Bring to soft boil and reduce heat to medium. Simmer for 20 to 30 minutes until squash is soft.
3.While soup simmers, set oven to 400 degrees. Mix bread crumbs and chorizo until incorporated. Spray nonstick onto cookie sheet, break up chorizo and bread crumbs into thumb size bits. Bake for 15 minutes, stir, bake for another 15 minutes or until crisp. Reserve until needed.
4.Once squash is cooked, remove tied up herbs and throw away
a.With a stick blender, puree soup until thickened and no chunks remain.
b.If using blender or food processor. Work in batches and puree until smooth. Tip, cover lid with towel in case soup splashes upwards. Prevents burning your hand.
5.Add salt, stir and bring back to boil Taste and add salt as necessary
6.Ladle into bowls, add croutons and snipped chives as garnish.