On the podcast, Francis Lam was talking with a woman who'd found herself with 350 pounds of apples. By the time she called in, she'd made applesauce, pie filling, jelly, cider, apple butter, etc. and was looking for help with what might be next. She and Francis landed on the idea of butternut squash, carrot and apple soup. Francis suggesting paying good attention to aromatics to balance the sweet flavors of the combination. That sounded so interesting, I let the idea play in my head until last night. My version ended up in a mildly complex soup with full flavor served next to a lemony avocado toast as a light supper. Here's my take:
Butternut Squash, Carrot and Apple Soup
1 Butternut Squash
3 carrots
1 Granny Smith apple
1 leek - white cut in rounds
1 onion chopped
1 garlic clove minced
3 Tablespoons olive oil
4 cups chicken stock
3 sprigs thyme
1 teaspoon salt
1/2 black pepper
Cut the butternut squash in half and place it inside down on a baking sheet. Wash and place carrots on the sheet. Roast the squash and carrot in a 400 degree oven for about an hour.
Place olive oil, leek, onion and garlic over low-medium heat in a large saucepan. Sweat the onion, etc. until translucent. Add chicken stock, black pepper and thyme. Turn fire to medium and add the squash first removing seeds, then flesh from the skin to the pot. Cut carrots in three and add to pot. Dice the apple and add to the pot. (Not roasting the apple adds a mildly sweet tangy flavor.) Cook a while then use your burr mixer or pour the contents into your blender and meld the flavors and textures. Return to the saucepan on medium high heat. Salt for flavor. Don't be afraid of salt here, it will help to balance the variety of sweetish flavors.
Serve.
I served the soup over a disk of goat cheese.
On the second day, I added a hint of smoked paprika for a different depth.
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