Roasted Squash, Chestnut and Apple Soup
For a richer soup, use 3 tablespoons of butter in place of the olive oil when sautéing the apples and onions. You can omit the pancetta and add a dollop of crème fraîche to each bowl if you prefer a creamy soup with a bit of tang. Yield: 3 quarts
Ingredients
- 2 pound squash, Hubbard, Butternut or Kabocha*
- Extra virgin olive oil
- Kosher salt
- 1 cup cooked and peeled chestnuts, broken into pieces with your hands
- 1 medium Golden Delicious apple, peeled cored and chopped coarsely
- ½ medium yellow onion, thinly sliced
- 8 thin slices pancetta, crisped in the oven, optional
- ½ cup Toasted Pumpkin Seeds with Marash Pepper, recipe link below
Directions
1. Cut the squash into rings or wedges. Use a damp kitchen towel under the squash to keep it from sliding around. Scoop out the seeds with a spoon or melon baller. Use your knife to slice off the outer skin of each piece.*
2. Preheat the oven to 400 degrees F.
3. Cut the bottom of a roasting pan with olive oil and add the squash in a single layer. Use 2 pans if necessary. Drizzle olive oil over the top and season with salt.
4. Roast until squash is tender and golden about 45 minutes. Remove from the oven and cool to room temperature. Cut into medium chunks. Store at room temperature until ready to use if you are making the soup in the near future. Otherwise squash can be stored in the refrigerator for up to 3 days before making into soup.
5. Place a 5 quart saucepan over medium heat. Add enough olive oil to lightly cover the bottom and add the apples and onions. Cook stir regularly to keep from burning until the onions and apples are soft and golden, about 10 minutes. Reduce the heat if they brown too quickly.
6. Add the chestnuts and squash and cover with water by 2 inches. Bring to a boil and then reduce heat to a simmer. Simmer for 20 minutes. Turn off the heat and cool to warm, about an hour.
7. Place the mixture in a blender and blend until very smooth. Pour back into the pan and add enough water to thin to desired consistency. Season with salt and bring to boil.
8. Serve topped with Pumpkin Seeds and crumbled Pancetta.
*If you are using a very hard squash such as Kabocha or Sweet Mama, pierce all over with a fork and bake in a 375 degree F oven for 30 to 40 minutes to soften the skin and make cutting easier.