Fall brings us many squash of varying shapes and colors. This basic soup is a versatile way to use up your favorite squash, so be adventurous and try discovering new ones like Kabocha, Hubbard and Delicata. You can also stick with a favore like Butternut, as is in this recipe.
Serves: 4 to 6
Attachments: Cooking Chef Bowl, Flexi Beater, Thermo-Resist Blender and Food Processor with Knife Blade Disc
- Peel the skin of the squash off, seed and cut into small enough pieces to fit into the Food Processor.
- Place small chunks into the Food Processor, with the Knife Blade disc, and pulse the squash for about one minute.
- Attach the Flexi Beater Tool, saute the brussels sprouts leavs at 140ºF with the pumpkin seeds in the bottom of the Cooking Chef bowl for 3 minutes and set aside.
- Add 1/4 cup olive oil, leeks, shallots, onions and carrots and stir slowly with the heat dial set on 104ºF for 3 minutes at stirring Speed #1.
- Add garlic and butternut squash and continue to mix for another 3 minutes at stirring speed #1.
- Add sachet to vegetables, cover with boiling water or vegetable stock, set heat at 212ºF at stirring Speed #3, and cook at a simmer for 40 minutes or until squash is completely tender.
- When squash is tender, remove bowl from Cooking Chef. Remove sachet from the soup. Set up the Thermo-Resist Blender, and in small batches, blend the soup until completely smooth, adding the butter progressively with each batch.
- Season each batch with maple syrup, honey, lemon juice, salt and pepper, and strain.
- Heat the strained soup in the Cooking Chef bowl at 212ºF
- To serve, pour the hot soup in a bowl and sprinkle the soup with the sprout leaves, pumpkin seeds and raw diced apples.
1/4 cup olive oil
1 leek, sliced and washed (white part only)
1 shallot, peeled and sliced
1 white onion, peeled and sliced
1 large carrot, peeled and finely chopped
3 cloves of garlic, peeled and crushed
1 butternut squash, peeled and diced
Sachet of: 3 sprigs of thyme, 1 bay leaf, 1/2 stick of cinnamon, 1 clove, 3 pieces of allspice, 3 coriander seeds and 1 piece of orange peel
Vegetable stock or water to cover, about 2 quarts
1 stick of unsalted butter (1/4 pound)
1 tbsp honey
Salt and white pepper to taste
2 tbsp maple syrup (as needed)
2 tbsp lemon juice (as needed)
1 cup of sauteed brussels sprouts leaves
1/4 peeled, diced apples