Roasted Winter Squash Soup with Apples & Roquefort Cheese

Recipe By Chef Stacy Maple

Winter Squash: The Colorful Cast of Fall

Fall is here and with it comes a whole new cast of colorful characters to the food scene. Is it any wonder that with such star studded names like Emerald Bush, Blue Hubbard, Sweet Mama, Gold Nugget, Buttercup, Honey Delight, Acorn and Butternut that this season's hit is surely Winter Squash?  With more than a dozen varieties, each Winter Squash is as unique and interesting as its name.  Their kaleidoscope of colors, shapes and sizes dominate the scene of local markets this time of year.

What's in a Name

Despite their name, Winter Squash are actually a warm weather crop whose season runs from late summer to mid-winter.  They get their name because they can be stored through the winter months in an unrefrigerated, but cool, dark place.

Which is Right for your Recipe

Don't be confused by the many varieties of Winter Squash as they can be used interchangeably in nearly all recipes. Even Pumpkins can be interchanged for Winter Squash.  No matter what variety of winter squash or pumpkin you choose, pick one that feels heavy for its size and has a hard, deep-colored, blemish-free skin.

Roasted Winter Squash with Apples & Roquefort Cheese

Yield 4-6 Servings

Prep Time  60 minutes

Ingredients

1 lbs Winter Squash (i.e. Pumpkin, Butternut, Acorn, etc)
1 TB Butter
½ Cup Onions, chopped
½ Cup Leeks, chopped
¾ Cup Carrots, chopped
1 QT  Vegetable Stock
1/8 tsp Allspice, ground
½ tsp Ginger, fresh, grated
To Taste Salt
To Taste White Pepper
To Garnish Apple, Firm and Tart
To Garnish Bleu Cheese Crumbles

Directions

Step 1  Cut squash in half, remove seeds and place squash face down on an oiled baking sheet.

Step 2  Roast squash at 350 degrees for 30-45 min or until soft (cooking time will depend upon size).

Step 3  Heat butter in a heavy bottomed soup pot over medium heat. 

Step 4  Add onions, leeks and carrots to pot.  Sweat until soft and thoroughly cooked, being careful not to brown.

Step 5  Scoop cooked squash from its skin with a metal kitchen spoon.  Add squash to the soup pot.

Step 6  Stir in vegetable stock to soup pot.  Bring to a simmer and cook together for 15 minutes.

Step 7  Remove soup pot from stove top.  Puree soup until smooth with immersion blender or food processor.  (This may require working in small batches if using food processor or traditional kitchen blender.)

Step 8  Puree soup until desired texture is reached.   For a silky texture, strain soup through a medium mesh strainer and discard solids. For a more rustic style soup, do not strain.

Step 9  Season with allspice, ginger, salt and pepper.

Step 10  Portion soup into individual bowls

Step 11  Slice apples very thin and arrange attractively on top of soup

Step 12  Sprinkle with Bleu Cheese Crumbles

Step 13  Serve and enjoy!

Chef's Notes:  Check out my "6 Tips for Better Soup" that will save you time in the kitchen and have you making soup like a pro!

6 TIPS FOR BETTER SOUP

By Chef Stacy Maple

It's Soup Season!

The air is cooler, the days are shorter and the tree tops are a kaleidoscope of red, orange and yellow hues.  It’s autumn and time for soup!   Here are six tips for cooking soup that will make your soups taste better and save you time in the kitchen this season.

6 Tips for Better Soups

Tip #1:  Sweat Aromatics 

Start all soups by sweating aromatics in a small amount of oil or butter in the bottom of your soup pot.  Aromatics are onions, garlic, shallots and leeks. Once they have softened, THEN add fresh vegetables, raw meats, herbs and spices.

Tip #2:  Add Stock Last  

Once your aromatics are softened, add fresh vegetables, raw meats, herbs and spices.  Add your stock LAST.  If you add your stock too early, the ingredients will lose their flavors in the stock.  By adding stock last, the flavors of your ingredients develop in layers. These layers make your soup taste better, adding richness and depth in flavor. 

Tip #3:   Use Delicious, Slurp-able Liquids

Soups are mostly liquid disguised as broth, stock, wine or cream.  Whatever the liquid in your soup, use one that you want to drink…or slurp!  

Tip #4:  Use a Heavy Soup Pot 

A large, heavy bottom pot is essential.  A heavy bottom pot holds heat well, allowing you to maintain steady simmers and gentle boils longer and will help prevent scorching your soup.  It will also keep your soup warmer longer when it comes time to serve it.

Tip #5:  Make it Spoon Sized 

Cut ingredients to bite sized pieces that fit easily on your spoon.  Remember this for garnishes too.

Tip #6:  Garnish Your Soup 

A garnish can add a pop of flavor, a little bite or texture and a splash of color to your soup.  Garnish with citrus zest, dried fruit pieces or spicy peppers to brighten the flavors in an otherwise heavy soup.  Garnish with small toasted croutons, tortilla strips or a few crumbles of cheese to add texture and a little bite to a soup that is smooth.  Garnish with a drizzle of olive oil and a sprinkle of paprika or a dollop of sour cream and fresh herbs to add color and eye appeal.  The right garnish can take a good soup and make it great!