This was my third year participating in this event. Each participating chef prepares a bite size hors d'oeuvre for guests to enjoy. Last year I served BLT Bites; toasted brioche rounds with sundried tomato spread, arugula, roasted garlic aioli and crisp applewood smoked bacon.
|photo of my last year's offering courtesy of Eat to the Beat's twitter page|
Because I prepared this soup for 1000 people I don't have the exact recipe but here is a scaled down version that is pretty much the same. I topped the soup off with some sour cream seasoned with sage and chives and some candied pumpkin seeds.
Butternut Squash and Apple Soup with Maple Syrup
- 2 Tbsp. olive oil
- 1 small spanish onion, chopped
- 1 rib of celery, chopped
- 2 cloves of garlic, chopped
- 1 tsp. fresh chopped ginger
- 1/2 Tbsp. chopped fresh sage
- 1 lb. butternute squash, peeled and cut into cubes
- 1 granny smith apple. peeled, cored and cubed
- 4 cups (1 L) chicken or vegetable stock
- 1-2 Tbsp. maple syrup
- salt and pepper to taste
- Heat a small stock pot over medium-high heat. Add the olive oil, then the onions. Saute the onions until softened and starting to turn golden then add the celery, garlic, ginger and sage. Continue to cook until softened. Add in the squash and apples and continue to cook for a minute longer.
- Pour in the stock. it should be enough to cover the vegetables. Bring to a boil then cover and lower the heat. Let simmer until vegetables are soft and tender, about 30-40 minutes.
- Using a hand blender, puree the soup until smooth. Stir in maple syrup, salt and pepper to taste.