Butternut Squash Soup Sautéed Apples and Rosemary Flowers

I made butternut squash soup in the vita mix for lunch today. Tasty!

Processing the soup for about 8 minutes heats it and leaves quite a delicate texture.

Put the ingredients in a blender, except the cream

Put the ingredients in a blender, except the cream

The texture actually seems to evaporate as it hits your tongue leaving a wonderful rich flavor and aroma behind. It is like eating essence.

Even though it is butternut squash, this elevates simple into the sublime!

1 whole butternut squash, washed

1/2 Granny Smith Apple

1/4 sweet onion

1 teaspoon rosemary needles

1/2 teaspoon kosher salt

1/4 teaspoon white pepper

1/4 teaspoon grated nutmeg

1/4 cup heavy cream

Pre-heat the oven to 350°F. Lightly pierce the squash with a knife in a couple of places. Place the whole squash on a parchment lined baking sheet and roast the squash for 1-2 hours or until done. You can tell when it is done by piercing the squash with a knife. If it goes in without resistance, the squash is done. Remove from the oven and cool.

Peel and remove the seeds from the center of the squash.

Place the squash, and remaining ingredients except the cream, into the blender and process. Begin on low variable and move up to number 10. The mixture should form 4 mounds inside the work bowl. If you want, thin with chicken stock or water at this point.

Process for 7-8 minutes or until the mixture releases steam.

Blend madly for 7-8 minutes

Blend madly for 7-8 minutes

Add the cream and process for another minute.

In the meantime, dice some of the apple and saute in a very small amount of butter. Using a light hand, sprinkle them with cinnamon and nutmeg and a pinch of salt. Set aside to garnish the soup.

saute the diced apples for garnish

saute the diced apples for garnish

Rosemary Flowers

Rosemary Flowers

Harvest some rosemary flowers, also for garnish and a great flavor burst.

To serve, ladle the soup into serving bowls, garnish each with sautéed diced apples and a few rosemary flowers.

Butternut Squash Soup with Sauteed Apples and Rosemary Flowers

Butternut Squash Soup with Sauteed Apples and Rosemary Flowers

Enjoy!

Warm Apple Dumplings

These warm apple dumplings are juicy, filled with brown sugar, cinnamon, raisins all wrapped in tender flaky crust.

Apple DumplingWe made these in bakeshop this week and students discovered how tasty and delicious they are.

For each apple you will need:

  • Granny Smith apple (green)
  • A mixture of brown sugar, cinnamon, raisins and butter, combine these ingredients to use to fill the hole where the core used to be
  • lemon juice
  • 1 sheet of puff pastry (1 sheet can cover up to 4 apples)
  • Egg wash (egg beaten with water)
  • Peeled Apples

    Peeled Apples

Method:

Peel and core the apple, drizzle it with lemon juice.

Core the apples, drizzle with lemon juice.

Core the apples, drizzle with lemon juice.

Fill the center with the brown sugar/raisin mixture

Fill the center with the brown sugar/raisin mixture

Cut the puff pastry to fit the apples; egg wash.

Cut the puff pastry to fit the apples; egg wash.

Wrap each apple in the pastry and egg wash again. Bake at 375 F Degrees for 35-40 minutes. Pierce the pastry with a knife or toothpick the see if the apple is tender, if it is, it is done. Remove from oven. If not allow to cook until the apple is tender. If necessary cover the pastry loosely with foil to prevent it browning too much.

Wrap each apple in the pastry and egg wash again. Bake at 375 F Degrees for 35-40 minutes. Pierce the pastry with a knife or toothpick the see if the apple is tender, if it is, it is done. Remove from oven. If not allow to cook until the apple is tender. If necessary cover the pastry loosely with foil to prevent it browning too much.

Serve warm with whipped cream and caramel sauce. A few fresh berries add color to the plate.

Serve warm with whipped cream and caramel sauce. A few fresh berries add color to the plate.

Stuff the cinnamon sugar into the center of the apple.

Wrap the apple in puff pastry, seal seams tightly.

Bake at 375°F for 35-40 minutes.

The Apple Dumplings are done when the apple is tender inside.

Serve warm with vanilla and caramel sauce and a few berries for garnish.