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Brandied Butternut Squash Soup with Maple Cream and Caribbean Pumpkin Seed Relish

3 star rating
 

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Submitted by: gr8folks501311

 

Butternut squash is baked, then combined with onion, carrot, and apple in an apple cider and chicken broth mixture with crystallized (candied) ginger, apple brandy, and light cream. The mixture is served in bowl, topped with a dollop of whipping cream and maple syrup and sprinkled with toasted pumpkin seeds with jerk seasoning and julienned apple.
 

Ingredients

  • 4 butternut squash
  • 2 tbsp unsalted butter
  • 1 large yellow onion, diced
  • 2 carrots, peeled and grated
  • 2 tbsp crystallized ginger, chopped finely
  • 1/2 tsp each ground nutmeg and cinnamon
  • 2 granny smith apples, peeled, cored and chopped
  • 3 tbsp apple brandy
  • 2 cups apple cider
  • 2 cups chicken broth
  • 1 tsp thyme, crushed
  • 1/2 tsp white pepper
  • 1/2 cup half-and-half cream
  • For Maple Cream:
  • 2 cups heavy whipping cream
  • 1/2 cup maple syrup
  • 1/2 tsp nutmeg
  • Caribbean Pumpkin Seed Relish:
  • 1/2 cup pumpkin seeds
  • 1 tbsp melted butter
  • 1 1/2 tbsp Caribbean Jerk Seasoning
  • 1 granny smith apple peeled, cored and julienne sliced

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Method

Preheat oven to 350 degrees. Cut squash in half and scoop out seeds; place cut side down on baking sheet; place in oven about 40 minutes, or until nearly tender. Scoop from shell. Melt butter in large stockpot; add onion, carrot, ginger, nutmeg and cinnamon; cook and stir for 2 minutes. Add butternut squash and chopped apple; cook and stir over medium heat, being careful not to let stick. Add brandy and stir well, making sure to break any brown bits loose from bottom of pan. Add apple cider, broth, thyme and pepper; simmer for 25 minutes. Let mixture cool slightly and puree in food processor or with immersion blender. Return stockpot to stove and cook until heated through; slowly pour in half-and-half; mix well and keep hot. For Maple Cream beat heavy cream in mixer until stiff peaks form; fold in maple syrup and nutmeg. Refrigerate until ready to serve. For Caribbean pumpkin seeds preheat oven to 300 degrees. Toss pumpkin seeds with melted butter and jerk seasoning and scatter out over baking sheet. Place in oven to toast for 12 minutes, shaking pan during baking process. Remove from oven, let cool slightly and transfer to medium bowl. Add julienned apples to bowl and toss to combine. Serve soup in soup bowls, topped with a dollop of maple cream and garnish with Caribbean Pumpkin Seed Relish.

 

Notes: Creamy, spicy soup accented with a crispy topping.

 

Number of Servings: 8

 

Submitted by: gr8folks501311 ()

 

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