Warm up with this heirloom squash soup from the Executive Chef of the Union Joints in Clarkston

By | December 01, 2016

Ingredients

  • 4 tablespoons butter
  • ½ cup fennel bulb, chopped
  • ½ cup leeks, chopped
  • ¼ cup celery, chopped
  • ¼ cup Spanish onion, chopped
  • ½ cup Granny Smith apple, chopped
  • 1 clove garlic, crushed and chopped
  • 1 (3 pound) butternut squash, peeled, seeded and rough chopped
  • 1 (3 pound) heirloom winter squash, peeled, seeded and rough chopped
  • 2 teaspoons brown sugar
  • 2 teaspoons kosher salt
  • ¾ teaspoons freshly ground black pepper
  • ½ teaspoon ground cinnamon
  • ½ cup fresh orange juice
  • 3 to 4 cups chicken stock
  • ¾ cup heavy cream

Instructions

  1. Melt butter over medium heat in a Dutch oven. Add fennel, leeks, celery and onions; sauté until the onions are translucent. Add the apples and garlic; sauté an additional 3 minutes.
     
  2. Add butternut and heirloom squash to the sautéed vegetables and cook for 5 to 7 minutes or until the squash begins to breakdown. Add the sugar, salt, pepper and cinnamon; cook an additional 1 minute.
     
  3. Add the orange juice to the squash, increase the heat and cook until juice is reduced by half.
     
  4. Pour in chicken stock to just cover the squash; cook until fork tender.
     
  5. Puree soup with an emersion blender or in batches in a stand blender. Return soup to Dutch oven, stir in cream and heat on low. Serve hot.

Yield: 12 cups

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Ingredients

  • 4 tablespoons butter
  • ½ cup fennel bulb, chopped
  • ½ cup leeks, chopped
  • ¼ cup celery, chopped
  • ¼ cup Spanish onion, chopped
  • ½ cup Granny Smith apple, chopped
  • 1 clove garlic, crushed and chopped
  • 1 (3 pound) butternut squash, peeled, seeded and rough chopped
  • 1 (3 pound) heirloom winter squash, peeled, seeded and rough chopped
  • 2 teaspoons brown sugar
  • 2 teaspoons kosher salt
  • ¾ teaspoons freshly ground black pepper
  • ½ teaspoon ground cinnamon
  • ½ cup fresh orange juice
  • 3 to 4 cups chicken stock
  • ¾ cup heavy cream
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