Chef Fred’s Squash Soup
Ingredients:
1 large or 2 medium kabocha or butternut squash (try with pie pumpkin too)
4-5 medium apples (Preferably braeburns, jonagold, or jonathans. Look for a selection of both sweet and tart flavors.)
2 large leeks (cut and washed)
8-10 celery sticks
1 star anise
1 cinnamon stick (broken)
1 stick butter
1 quart heavy cream (more or less can be used to taste)
Enough chicken stock to cover veggies (about 2 quarts)
honey, salt and pepper to taste
Instructions:
Scoop out seeds and roast squash.
Sauté apples (no need to peel them), leeks, and celery in a pot over low-medium heat in butter 5-10 minutes, until leeks are soft and translucent.
Add squash and enough stock and heavy cream to cover.
Add star anise and cinnamon.
Cook for 30 minutes to blend flavors.
Puree in a food processor until smooth.
Adjust season with salt, pepper and honey to taste.
Garnish with shaved or julienned apples.
(Cooks Tip – If you used pumpkin in your soup, toast the seeds and add to garnish.)
