Squash & Fennel Soup With Cider & Caramelized Apple

Materials

Soup

• 3 lbs. orange winter squash such as butternut (see Tip below)
• 2 c. sliced fennel, about ó bulb
• 1 Tbsp butter
• 1 medium onion, chopped
• 2-1/2 c. chicken broth
• 1 to 2 c. fresh cider, divided
• 1 bay leaf
• 1 Tbsp. finely chopped fresh thyme or 1 tsp. dried
• ó tsp. white wine vinegar
• ó tsp. salt
• 1/4 tsp. freshly ground black pepper

Garnish

• 4 crisp sweet apples such as Royal Gala
• 2 Tbsp. granulated sugar
• 2 Tbsp. butter
• 1-1/2 c. grated old cheddar or 3/4 cup crumbled Stilton
• 1/2 c. toasted green pumpkin seeds or walnuts

Methods

1. Slice off squash rind; scrape out and discard seedy interior. Cut squash into 1-inch chunks. Finely chop some of feathery-green fennel frond; set aside for garnish.
2. Heat butter in a large saucepan over medium heat. Add onion; cook 5 minutes or until softened. Add squash and sliced fennel. Pour in broth and 1 cup cider; add bay leaf. Bring to a boil; cover and simmer for 25 minutes or until squash is tender. Remove and discard bay leaf.
3. Purée in batches; return to saucepan. Add thyme, vinegar, salt and pepper. If soup is too thick, thin with remaining 1 cup cider as needed. (Soup can be covered and refrigerated for up to 2 days; or frozen airtight for a month.)
4. Meanwhile, peel, core and very thinly slice apples; sprinkle with sugar. Heat butter in a large frying pan over medium heat. When bubbly, add apples slices, increase heat to medium-high and sauté 5 minutes, turning frequently, or until browned and softened. Pull off heat and cool in pan.
5. Heat soup until hot; ladle into shallow serving bowls. Top with apples, cheese, seeds or nuts and pinches of green frond. Serve right away. Tip: To easily cut off squash rind, use a knife to pierce into hollow centre.

Notes

Social Sunday Supper the Second

Reference

LCBO