Autumn Squash & Apple Soup
Submitted by Eunice
Butternut squash and apple soup blends Granny Smith with rosemary and marjoram, thickened naturally with bread cubes and finished with an egg yolk and cream liaison. Pure autumn in a bowl.
YIELD
6 servingsPREP
5 minCOOK
45 minREADY
50 minButternut squash and Granny Smith apples were made for each other in a soup pot. The squash brings creamy sweetness; the apple cuts through with bright, tart acidity that keeps the bowl from going one-note. Rosemary and marjoram tie the two together with a woodsy autumn note that suits a chilly evening.
Cubed white bread is the trick here. It melts into the simmer and thickens the soup naturally without a lick of flour or roux, giving the bisque body while keeping the texture clean. After 30 to 45 minutes of simmering, you scoop the squash flesh from the skins, then run everything through a blender until silky.
The finishing step is a classic French liaison: hot broth tempered into beaten egg yolks and heavy cream, then stirred back into the pot. Don’t let it boil after that or the eggs scramble. The result is a soup richer than a plain puree but still light enough to start a meal.
Chef Tips
- Choose a small butternut squash, around a pound. Larger ones tend to be stringier and waterier.
- Toast the bread cubes lightly in the pan first if you want a hint of nutty depth.
- Use vegetable broth in place of chicken stock to keep this vegetarian.
- A microplane shave of fresh nutmeg over each bowl right before serving brings out the squash sweetness.
Variations
- Swap a pinch of curry powder for the marjoram for a warmer, Indian-inspired bowl.
- Stir in 2 tablespoons of bourbon at the end of the simmer for a smoky undertone.
- Top with crispy fried sage leaves and toasted pumpkin seeds for crunch.
Ingredients
Directions
Use a small butternut squash, approximately one pound unpeeled, cut in half and seeded.
Green apples should be peeled, cored and chopped.
Combine squash, apples, onions, herbs, chicken stock, bread cubes, salt and pepper in heavy sauce pan.
Bring to a boil and simmer uncovered 30 to 45 minutes. Scoop out flesh of squash and discard the skins.
Return pulp to sauce pan.
Purée the bisque in a blender until smooth. Return to sauce pan.
In a small bowl, beat egg yolks and cream together. Beat in a small amount of the hot bisque, then return to the saucepan. Heat but do not boil.
Serve hot with a dollop of cream if desired.
Comments
