What's Cooking -- October 28, 2011
Chef Michael Kloeti from Michael's on the Hill Restaurant joined us to make a delicious fall recipe.
Roasted Butternut Squash Soup with Grafton Cheddar, Sugar Mountain Farm Bacon and Spiced Crème Fraîche
Yield: 6 people
6 each Acorn Squash
2 ounces Onion, yellow, diced
3 ounces Celery Root, peeled and diced
3 ounces Parsnip, peeled and diced
3 ounces Apples, Granny Smith, peeled, cored and diced
1 ½ pounds Butternut Squash, peeled, seeded and diced
1 ½ ounces Maple Syrup
4 cups Water or chicken stock
8 ounces Vermont Apple Cider
½ pound Winding Brook Farm Bacon, julienne cut
2 Tablespoons Crème Fraiche
pinch Cinnamon, ground
to taste Salt
to taste Pepper, fresh ground black
6 Tablespoons Cabot Extra Sharp Cheddar, grated
2 tablespoons Butter, unsalted, melted
2 teaspoons Chives, chopped
6 sprigs Rosemary
Method for the soup:
-Roast vegetables and apple at 375 degrees F. until golden brown-approximately 25 minutes.
-Cut top off acorn squash, and scoop out seeds. Cut off bottom-just enough for the squash to be able to stand easily, but do not allow a hole to form, or the soup will leak. Rub the squash and the cut off top with olive oil and roast until it slightly browns. Remove from oven to cool. Stick Rosemary sprig into the top of the squash cover to resemble the stem.
-Add the apple cider, water and maple syrup to the roasting vegetables.
-Bring to a boil, and reduce the heat. Cook about 10 minutes until extremely soft.
-Season to taste with salt and pepper
-Mix the crème fraiche, cinnamon and salt and pepper together.
Method for the bacon:
Cook slowly over low heat to render the fat, until bacon is crisp. With a slotted spoon, remove bacon from the pan onto a paper towel-lined plate to absorb excess fat.
To serve, place warmed acorn squash into a wide soup bowl. Pour in hot soup, top with cheese, a dollop of crème fraiche, and the crisp bacon. Sprinkle with chopped chives and put acorn squash top on. Enjoy.
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