Spiced Pumpkin & Butter Nut Squash Soup with Caramelized Apples

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Spiced Pumpkin & Butter Nut Squash Soup with Caramelized Apples


1.5 lbs of pumpkin cubed (reserve all scraps)
1.5 pound of butter nut squash (reserve all scraps)
2 large Spanish onion
1 large carrot peeled (reserve scraps)
3 cloves of garlic (minced)
3 tbsp of butter
3 tbsp brown sugar
1 tbsp apple cider vinegar
1 tsp grated ginger
1 tsp cloves (whole)
1 bay leaf
¼ tsp nutmeg
¼ tsp cinnamon
¼ tsp all spice
pinch of cayenne
½ tsp mustard
1 tsp grated ginger
1 honey crisp apple

In a large pot add 1.5 litres of water and all the scraps from the pumpkin, butter nut squash and carrot. Quarter a Spanish onion and add to the pot along with the cloves and bay leaf, softly boil for 20 minutes on medium heat. Strain and reserve in a pot on the stove, once ready to make soup bring this pot to a soft boil.

Toss the cubed pumpkin and butter nut squash in 3 tablespoons of vegetable oil, season with salt and white pepper and roast on a baking sheet in an oven at 375 for 30 minutes or until soft.

In another pot melt 2 tablespoons of butter on low-med heat. Dice the Spanish onion and sautee until translucent, once translucent add the garlic and sautee for 2 more minutes. If the pumpkin and squash are not ready to add to this pot simply remove from heat until they are ready.

Once veg is added, sautee on medium heat and add a quarter teaspoon each of cinnamon, nutmeg and all spice. Add a pinch of cayenne, ½ tsp of mustard, 1 tsp of grated ginger, 1 tbsp of apple cider vinegar and 2 tablespoons of brown sugar. Once this mixture just begins to stick to the bottom of the pan begin deglazing with ½ litre increments of your stock that you made earlier.

After 15-20 minutes remove the soup from the heat and allow to cool momentarily. Then blend the soup in batches in a blender and pour back into a clean pot through a fine strainer, using the fine strainer will be the difference between a smooth soup and a silky smooth soup. If the soup won’t blend it is because there is not enough liquid, so feel free to carefully add more stock/water to the blender.

Bring this pot to a simmer and adjust the seasoning with salt and pepper.

Dice the honeycrisp apple and then melt the remaining tablespoon of butter in a frying pan on high heat. Sautee for 1-2 minutes then add the remaining tbsp of brown sugar, sautee for another minute before removing from the heat.

Pour the soup into your serving bowls and gently top each bowl with a spoonful of the caramelized apples carefully so they remain slightly visible.