Butternut Squash & Apple Soup with Crispy Fried Onions & Goat Cheese

Last year we stored a lot of vegetables, I mean our freezer was full of cut up pumpkin shortly after the Halloween:) I promised Sergey that it will go to good use…however by the time summer came…it was still sitting there…so we finally got rid of it.   I just simply didn’t have time to come up with something creative that my family will love…because most of them don’t like pumpkin to begin with.  We also bought some butternut squashes last fall and Sergey planted some seeds next to the house and guess what…a year later we grew our own homegrown butternut squashes!

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I’ll be quite honest I know nothing about gardening:) so don’t start asking me questions on that topic…but Sergey does…so hopefully he can teach me:) there is some hope there for me to learn.  The squashes grew quite big and looked amazing and with my older daughter’s request we decided to make some soup, this time adding some extra ingredients to spice things up.  This soup has puree texture (you can thin it out with extra broth if you like)…but it still needs a little bit of crunch.  So we decided to add there some homemade fried onions and topping it with  goat cheese,  This dish ended up looking like something you would find in a fancy Manhattan restaurant…or at least we like to think so…what do you think?:)

Ingredients:

3 Granny Smith Apples
1 cup of Half and Half
1 cup of Carrots
5 Cloves of Garlic
Chicken Stock (already made) or you can make your own
Yellow Onions
Celery Stalks
1/2 Cup of Flour
1/2 Cup of Milk to soak onions
Garlic Powder
Olive Oil
Canola Oil for Frying Onions
Salt and Pepper to Taste
 

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How to make Butternut Squash, Apple Soup with Home Crispy Fried onions and Goat Cheese:

1.  Peel the skin off your Granny Smith Apples and cut them up.

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2.  Cut Butternut Squash in Half and spoon out the middle part.

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3.  Peel the skin off the squashes and cut them up in smaller pieces.

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4.  Cut up roughly half of the yellow onion.

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5.  Wash your carrots, if you have baby carrots you can leave them as is, if you have regular size carrots…cut them up in smaller pieces. Cut up you celery and garlic as well.

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6.  Add all your apples, vegetables and onions on a baking tray, cover it nicely with olive oil….add salt and pepper to taste.

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7.  Preheat your over to 375F and cook your vegetables until they are ready and butternut squash can be easily pierced with fork.   It might take between 45 minutes to an hour…depending how small you will cut the pieces.

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8.  In the meantime heat up your chicken stock in the pot, or prepare fresh one from scratch.  Once your vegetables and apples are nicely roasted and ready add them all to your chicken stock.

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9.  Using immersion blender, puree all the ingredients to the consistency you prefer.  Add more salt/pepper to taste if necessary.

10.   Once your soup is ready you can add some half and half to make it more creamy and smooth.  I added about a cup of half and half…(it was a pretty big pot).  You can make it light and avoid it all together…but it does taste better with it.

11.  Now it’s time to make some crispy onions.  I’ve always bought them in the store already made (my daughter likes to add them to salads), but this time around I ran out of them…..and decided to make our own version of them at home.  To do that, use your mandoline slicer on a thin setting and slice up the rest of your onion in thin half rings…about 3 mm.  Put all the onions in a bowl and cover them with milk, let them stand for about an hour.  Once onions have soaked for a bit, coat them well in a flour mixed with some garlic powder/salt and pepper.

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12.  Once onions are well coated fry them covered in oil for few minutes and fry them until they become crispy golden color.  Add salt and pepper to taste.  Some of my onions were over fried:) that what I get when I am trying to cook and do HW with kids at the same time:)….but they still turned out pretty good.

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13.  Once everything is ready, pour some soup in a soup bowl, make a little nest with your fried onions and top it with some goat cheese.  I also sprinkled some parsley on top for extra color and taste.

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This dish ended up being really delicious and healthy.  I hope you will enjoy it too!

Love,

Natalie

Butternut Squash/Apple Soup with Fried Onions and Goat Cheese
 
Prep time
Cook time
Total time
 
Butternut Squash, Apple Soup with Crispy Fried Onions and Goat Cheese
Author:
Recipe type: Lunch
Cuisine: American
Serves: 8
Ingredients
  • 3 Granny Smith Apples
  • 1 cup of Half and Half
  • 1 cup of Carrots
  • 5 Cloves of Garlic
  • Garlic Powder
  • ½ Cup of milk to coat the onions
  • Chicken Stock (already made) or you can make your own
  • Yellow Onions
  • Celery Stalks
  • Olive Oil
  • Canola Oil for frying
  • ½ of Flour
  • Salt and Pepper to Taste
Instructions
  1. Peel the skin off your Granny Smith Apples and cut them up.
  2. Cut Butternut Squash in Half and spoon out the middle part.
  3. Peel the skin off the squashes and cut them up in smaller pieces.
  4. Cut up roughly half of the yellow onion.
  5. Wash your carrots, if you have baby carrots you can leave them as is, if you have regular size carrots…cut them up in smaller pieces. Cut up you celery and garlic as well.
  6. Add all your apples, vegetables and onions on a baking tray, cover it nicely with olive oil….add salt and pepper to taste.
  7. Preheat your over to 375F and cook your vegetables until they are ready and butternut squash can be easily pierced with fork. It might take between 45 minutes to an hour…depending how small you will cut the pieces.
  8. In the meantime heat up your chicken stock in the pot, or prepare fresh one from scratch. Once your vegetables and apples are nicely roasted and ready add them all to your chicken stock.
  9. Using immersion blender, puree all the ingredients to the consistency you prefer. Add more salt/pepper to taste if necessary.
  10. Once your soup is ready you can add some half and half to make it more creamy and smooth. I added about a cup of half and half…(it was a pretty big pot). You can make it light and avoid it all together…but it does taste better with it.
  11. Now it’s time to make some crispy onions. Use your mandoline slicer on a thin setting and slice up the rest of your onion in thin half rings…about 3 mm. Then coat them well in a flour.
  12. Once onions are well coated fry them covered in oil for few minutes and fry them until they become crispy golden color. Add salt and pepper to taste.
  13. Once everything is ready, pour some soup in a soup bowl, make a little nest with your fried onions and top it with some goat cheese. I also sprinkled some parsley on top for extra color and taste.
  14. Enjoy!

 

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