Butternut Squash Soup with Apple Mint Croutons

By Maria Erdman Jun. 28th, 2012

Butternut Squash Soup

Maria Erdman

Ingredients:

4 pounds butternut squash
3 tablespoons clarified butter
1 large onion, finely chopped
2 bay leaves
8 cups chicken stock
1½ cup apple juice
½ cup sliced almonds
3 tablespoons aged sherry vinegar
½ cup of good quality brandy
1 cup brown veal stock
3 tablespoon finely chopped chives
salt and freshly ground black pepper
6 tablespoons sour cream
A couple of mint leaves

For the croutons:

6 slices French baguette cut into cubes about ¾ inch thick
12 apple mint leaves finely chopped
3 tablespoons clarified butter

Preheat your oven to 410°F. Cut the squash lengthwise in quarters. Scoop out the seeds with a spoon. Place the squash cut side up in a roasting pan. Sprinkle with salt and freshly ground black pepper. Roast for 1 – 1¼ hour. While the squash is roasting, on very low heat sauté the onions with the bay leaves in the clarified butter, for about 45 – 50 minutes.

When the squash is ready, allow it to cool. Scoop out the squash pulp, being careful not to include any skin. Add the pulp to the sautéed onions. Add the chicken stock and the apple juice. Simmer for about 45 – 50 minutes stirring occasionally. Remove the bay leaves.

While the soup is simmering, in a heavy saucepan pan place the brown veal stock and the sherry vinegar. Simmer and reduce by half. Increase the heat to medium high and add the brandy. Stirring with a wooden spatula, cook until the liquid is reduced by half. Add the liquid to the soup and cook for 5 – 7 minutes stirring continuously. If necessary add salt and freshly ground pepper.

Toast the almonds: Preheat oven to 350 degrees F. Spread sliced almonds in one layer on ungreased shallow baking pan. Bake for 10 to 15 minutes, stirring occasionally, until golden-brown.

Croutons:

In a large skillet heat the butter on a low heat. Stir in the chopped apple mint and add the bread cubes, stirring to coat with herb mixture. Leave on low heat and cook, stirring occasionally, until cubes are golden.

Serving:

Pour the soup into a soup tureen or individual plates. Add the toasted almonds, chives, croutons and the sour cream. Garnish with mint leaves. Serve hot.

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