Roasted Apple and Squash Soup With Birch Syrup Foam & Crispy Chorizo

February 28, 2009

Here’s a great recipie from Edible Vancouver to help get you into the harvest spirit.

Serves 8

4 Tbsp olive oil

1 small butternut squash, seeded, peeeled and roughly chopped

1 small Turban or other squash of your choice, seeded, peeled and roughly chopped

2 large Honeycrisp apples, cored and roughly chopped

1 large carrot, peeled and roughly chopped

1 L chicken stock

salt and petter to taste

1/2 link spicy chorizo sausage

2 Tbsp birch syrup (produced in northern BC, this syrup is super concentrated for more depth of flavours).

1/2 cup (125ml) whipping cream

4 leaves fresh sage, finely chopped

Heat olive oil in a large stock pot over medium heat.  Saute the squash, onion, carrot, and apple until caramelized. (The caramelizing step is important as it gives the dish a rich flavour.  You could also bake the squash in the oven before this step, rubbing it with salt, pepper and birch syrup for a more roasted flavour).

Once all vegetables are caramelized, add the chicken stock and enough water (if required) to cover all the vegetables.  Cook over medium heat until all the vegetables are falling apart with the touch of a fork.  Using the blender or food processor, puree the soup and then pass through a fine strainer to give the soup a silky consistency. Return the soup to a saucepan and season with salt and pepper as required.

Chop the chorizo into small 1cm cubes and saute in a dry, non-stick pan until crisp. (The oil from the sausage will come out as it cooks and allow the sausage to crisp up).

In a metal mixing bowl, add the birch syrup to the whipping cream. Whip until frothy and soft peaks are forming.

To serve, place some chorizo in the bottom of a soup bowl and ladle the soup over top. Place a spoonful of the foamy cream on top and garnish with the chopped sage.



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