Roasted Squash and Apple Soup with Maple Soy Reduction

 

squash and apple 2
A chill wind is blowing. Having whirled down from the sleepy summer branches, umber and amber leaves lie, smelling exquisitely of autumn and sweet decay. Squash, with it’s infinite variations- squat, oblong, turbanesque, vermillion and green, is ready for harvest and just as there are many different types of squash, there are just as many ways to eat it. Today’s offering is a thick, satisfying soup that humbly celebrates the season with flavours made rich by roasting. It is deceptively simple to make (most great food is) and the key to success is embracing seasonal flavors as they come. Fall is squash season so let’s eat!

Preheat oven to 400F
1 medium squash like carnival, acorn or 2 delicatas, sliced in half and seeded.
2 onions, peeled, sliced in half
1 bulb of garlic
1 tsp ground dried sage or 2 Tbsp fresh chopped sage
salt and pepper
3 c. broth
2. unsweetened apple juice
oil
1/3c. maple syrup
1/4 c. soy sauce (or tamari)

Rub oil along squash’s cut line and place it, cut side down onto a baking sheet. Smother your onion and garlic in oil (don’t peel the garlic, just pour oil all over the bulb). Place your aromatics onto the baking sheet as well and pop the whole thing into the oven. Roast for 10-15 minutes (until you can poke a finger into the skin of the squash and it caves in). Remove and let cool. At this point your house will smell divine.

In a small pot, bring maple syrup and soy sauce to a quiet boil. Allow this sauce to reduce by half. It will start to get quite thick and sticky (remember the maple syrup pull at the cabane a sucre in the spring?)

Bring stock and apple juice to a boil on the stove and add sage. Once you can handle the roasted veggies (try dish gloves). Extricate the garlic from the bulb by squeezing each clove out of it’s wrapper. Put you roasted lovelies into the hot stock and simmer, covered for 5 minutes.  Pour your soup into a blender and whiz everything up until it’s nice a smooth. Taste for salt and sprinkle pepper until just right.

Serve soup with a drizzling of delicious soy maple glaze.

Squash and apple

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