Today is the first instalment of our Instagram Quick Recipes. Once a week we will be posting a photo-slideshow recipe on our Instagram account and then posting the full recipe here on our blog. If you don't already, please follow our Instagram account @elyseleannacatering to make sure you don't miss out!
Today we are posting a recipe for a delicious Roasted Butternut Squash Soup with Apples and Maple Syrup. This soup is perfect to warm up a cold, wintery day and can be whipped up fairly quickly. This soup is also great for entertaining. Don't want to cook it yourself? Call us up to cater your Holiday Event, this soup would be the perfect addition to any dinner table or simply elegant served in shot glass for cocktail hour.
Roasted Butternut Squash Soup with Apples and Maple Syrup
Serves 4-6
Ingredients:
1 lb. butternut squash, cut in half, seeds removed
1 1/2 Tbsp. olive oil, plus more for drizzling
1 leek, tough green removed, sliced
2 cloves of garlic, chopped
1 Tbsp. chopped fresh sage
1 medium sized apple (any variety), peeled and cubed
1 L. vegetable stock
1 Tbsp. maple syrup
2 Tbsp. heavy cream
salt and pepper to taste
Method:
1. Pre-heat oven to 400 degrees F. Place the butternut squash, flesh side up on a baking sheet. Drizzle with a touch of olive oil and season with salt and pepper. Roast the squash on the oven until golden and soft, about 45 minutes. Remove from oven and allow to cool.
2. Heat a small stock pot over medium-high heat. Add the olive oil, followed by the leeks, garlic, sage and apple. Sauté. stirring occasionally until softened and golden, about 3 minutes.
3. While sautéing, the leek mixture, use a spoon to remove to flesh of the squash from the skin. Discard the skin and add the flesh to the stock pot.
4. Pour in the stock, the vegetables should be covered. Bring to a boil, then cover and lower heat. Allow to simmer for 15-20 minutes to combine the flavours.
5. Remove from the heat and using a hand blender, puree the soup until smooth. Stir in the maple syrup and season with salt and pepper to taste. Finish with the cream.
6. Garnish with your choice of toppings and serve.
Enjoy,
Today we are posting a recipe for a delicious Roasted Butternut Squash Soup with Apples and Maple Syrup. This soup is perfect to warm up a cold, wintery day and can be whipped up fairly quickly. This soup is also great for entertaining. Don't want to cook it yourself? Call us up to cater your Holiday Event, this soup would be the perfect addition to any dinner table or simply elegant served in shot glass for cocktail hour.
Roasted Butternut Squash Soup with Apples and Maple Syrup
Serves 4-6
Ingredients:
1 lb. butternut squash, cut in half, seeds removed
1 1/2 Tbsp. olive oil, plus more for drizzling
1 leek, tough green removed, sliced
2 cloves of garlic, chopped
1 Tbsp. chopped fresh sage
1 medium sized apple (any variety), peeled and cubed
1 L. vegetable stock
1 Tbsp. maple syrup
2 Tbsp. heavy cream
salt and pepper to taste
Method:
1. Pre-heat oven to 400 degrees F. Place the butternut squash, flesh side up on a baking sheet. Drizzle with a touch of olive oil and season with salt and pepper. Roast the squash on the oven until golden and soft, about 45 minutes. Remove from oven and allow to cool.
2. Heat a small stock pot over medium-high heat. Add the olive oil, followed by the leeks, garlic, sage and apple. Sauté. stirring occasionally until softened and golden, about 3 minutes.
3. While sautéing, the leek mixture, use a spoon to remove to flesh of the squash from the skin. Discard the skin and add the flesh to the stock pot.
4. Pour in the stock, the vegetables should be covered. Bring to a boil, then cover and lower heat. Allow to simmer for 15-20 minutes to combine the flavours.
5. Remove from the heat and using a hand blender, puree the soup until smooth. Stir in the maple syrup and season with salt and pepper to taste. Finish with the cream.
6. Garnish with your choice of toppings and serve.
Enjoy,
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