On cold winter evenings, we will be forever grateful to Rossy Earle for this Squash, Apple and Cheddar Soup recipe from Everyday Squash The Most Versatile & Affordable Superfood (Harper, October 2014, US edition) by Rob Firing, Ivy Knight and Kerry Knight.
Squash, Apple & Cheddar Soup
This soup by Rossy Earle, the retail chef kitchen manager at Toronto’s Ryerson University and one of the chefs on the kitchen team at CBC’s Steven and Chris show, is sure to become a favourite. It incorporates the best flavours of autumn—squash and apples—and crowns them in cheddar, a beautiful combo.
Makes 6 to 8 ser vings
2 tablespoons olive oil
½ cup garlic cloves
1 large onion, diced
1 large apple, peeled and diced
1 large butternut squash, roasted and mashed (see page 26)
¼ cup pure maple syrup
Pinch of ground nutmeg
½ cup apple cider
4 cups chicken or vegetable stock
1 bay leaf
1 cup whipping (35%) cream
1 cup shredded cheddar cheese plus more for garnish
Kosher salt and fresh cracked black pepper
Crème fraîche, sour cream or plain
Greek yogurt (optional)
Chopped fresh chives, for garnish
In a large soup pot, heat the oil over medium heat. Add the garlic, onion and apple and cook, stirring often, until the onion is translucent and apple is soft, 3 to 5 minutes. Stir in the squash, maple syrup and nutmeg. Deglaze with the apple cider (see Tip).
Stir in the stock and bay leaf and bring to a boil. Reduce the heat and simmer for about 10 minutes.
Turn off the heat and discard the bay leaf.
Using an immersion blender or food processor fitted with the metal blade, purée until smooth.
Return the mixture to the pot. Stir in cream and bring to a boil, then reduce the heat to low. Whisk in the cheese, until melted. Season with salt and pepper to taste. If desired, add a bit more apple cider.
Ladle into serving bowls. Top with a dollop of crème fraîche (if using). Sprinkle with extra cheese and chives. Serve immediately.
Tip: To deglaze a pan, add liquid, usually stock or wine, and stir to dissolve the cooking sediments from the bottom of the pan, capturing robust, concentrated flavours
(* Recipe reproduced with permission from Everyday Squash The Most Versatile & Affordable Superfood -Harper, October 2014- by Rob Firing, Ivy Knight and Kerry Knight)