Butternut Squash Soup with Apples & Leeks - Dallas News | myFOXdfw.com

Thanks to Chef Dean Max, Asador www.asadorrestaurant.com

Butternut Squash Soup with Maple Creme Fraiche, Apples and Fried Leeks


Soup:
    1 Large Butternut squash (peeled, seeded, and chopped; approx. 2# flesh)
    2 Tbs. butter
    2 yellow onions (chopped)
    2 leeks (chopped white part)
    6 cups chicken stock
    4 Tbs. molasses
    2 Tbs. chopped garlic
    1 cup heavy cream
    1 teas. Clove
    1 teas. Nutmeg
    Salt and pepper
Sauté onions and leeks with the butter in a small stockpot until soft.  Add the chopped garlic and lightly sauté.  Add the molasses and squash flesh and cook for 2 more minutes.  Add the chicken stock and bring to a boil.  Lower the heat and simmer until squash is cooked.  Add the cream and bring the soup back to a boil.  Season, with the clove, nutmeg, salt, and pepper.  Blend the soup in your bar blender, strain, and reserve.  The soup can be held in the refrigerator for up to 5 days.

Maple Creme Fraiche:
1 cup creme fraiche  (use sour cream for substitute)
1/4 cup maple syrup
Whisk together with a touch of water to achieve the constancy of heavy cream.
Keep the cream in a squirt bottle until needed.

Leeks:
Thinly slice the green part of the leeks left over from above.  Fry the leeks in 1/2 cup of vegetable oil in a small pot on medium high heat.  Remove the leeks and drain on a paper towel when they are lightly browned.  Season with salt.


To Serve:
Take 1 granny smith apple and dice into small pieces.  Lightly sauté with a touch of butter, just until soft.  In your serving bowl, add the apple and a scoop of the maple cream.  Pour the hot soup over the garnish and top with the crispy leeks.