Recipe Corner

Butternut Squash Soup

Welcome to our recipe corner! Food…more importantly good food, is a universal desire. Time and time again we have a client in our chair raving about the latest restaurant they just ate at, a new Uber eats favourite or even better a dish that they tested out in their own kitchen. Martin and I are big proponents of healthy eating. Of course, we indulge in our cravings as part of a balanced and healthy relationship with food. Although, now, more than ever we are committing to more time in the kitchen testing out recipes that we hope will soon be our family favourites over the next few years.

We kick off this series of recipes with a perfect fall soup. It’s sweet and savoury which is one of my favourite combinations. Best of all this is a recipe passed down to us by my mother, so win win there!

Note: for the kids no need to add the Gorgonzola but they do like the fun of apples in the soup!

Makes 8-10 servings

Garnish

1 tablespoon olive oil

6 slices prosciutto, cut into thin strips

1 green apple, thinly sliced

Soup

4 tablespoons butter

2 cloves garlic, minced

1 ½ cups diced onions

2 large green apples, peeled and diced

2 cups diced carrots

½ cup diced celery

½ cup diced parsnips

2 pounds butternut squash, peeled and diced

8 cups chicken stock

Kosher salt and freshly ground black pepper, to taste

1 tablespoon Worcestershire sauce

3 tablespoons brown sugar

1 ½ cups light cream (we substitute cashew milk for a healthier option)

2-3 Tablespoons Calvados

8-10 tablespoons Gorgonzola dolce cheese

Directions:

Garnish

In a saute pan heat the olive oil over medium-high heat. Add the prosciutto and pan-fry until crispy. Remove from the pan and set aside. In the same pan, add the apple slices and saute lightly until crisp-tender. Set aside. 

Soup

In a stockpot melt the butter over medium-high heat. Add the garlic, onions, apples, carrots, celery, parsnips, and butternut squash. Saute for 10 minutes. Add the chicken stock and bring to a boil. Reduce the heat to a medium and simmer until the vegetables are tender, about 35 minutes. 

Puree the soup in the pot using a handstick blender or working in batches with a regular blender until smooth. Return the soup to the pot if using a blender and season with salt and pepper, Worcestershire sauce, and brown sugar. Add the cream and stir to incorporate. Return to the heat and simmer for 3-5 minutes. Stir in the Calvados right before serving. Top each serving with a dollop of Gorgonzola dolce. Lay slices of sauteed green apple on top. Sprinkle with crispy prosciutto. Voila! Tasty fall soup for the family to enjoy.