Pumpkin Soup with Apple Schnitz Croutons
Jill Cortada
I like to make this soup with butternut squash but pumpkin will also do.
ingredients
- 4 lbs butternut squash
- 2 TBS butter
- 3 carrots, diced
- 4 stalks celery, diced
- 2 large onions, diced
- 1 leek, split, washed, and diced
- 3 qts. chicken stock
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup maple syrup
- 1 cup heavy cream
- Apple Schnitz Croutons
- 2 Granny Smith apples
- 1/2 cup dark brown sugar
directions
- 1
Preheat oven to 350°F. Cut squash in half, scrape the seeds out an place cut side up on foiled lined cookie sheet. Bake for 45“ until soft. Remove pulp from shell and reserve. Heat butter in a large pot, add all the vegetables except squash, and saute 10”. Add chicken stock and bring to a boil. Reduce to a simmer and add the squash, and spices. Cook 45". then using a stick blender, puree the soup. Add the maple syrup and cream and cook for 5 more minutes.
- 2
Make the croutons: Peel and core the apples and slice into paper thin rings using a Mandolin. Spread slices on a non-stick cookie sheet or sil-pat. Dust with brown sugar, and dry in a 300°F. oven for 25-30". Serve soup with Apple Schnitz Croutons; store extras at room temp in a sealed tin.
notes
Serve this with a veal scallop entree.
Source: Jill Cortada
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