Bourbon Apple Butternut Squash Soup With Garnishes
Preheat the oven to 350°F. Place the pieces of kale on a baking sheet.
Add the olive oil and knead into the kale.
Sprinkle with salt and bake for 15 to 20 minutes, or until crispy but not browned, stirring a few times.
When the kale is done, or on another baking sheet, place the pumpkin seeds (seasoned with a pinch or two of salt) and the cranberries, and roast until the seeds are roasted and the cranberries are softened somewhat, 6 to 7 minutes.
Melt the butter in a soup pot and sauté the onion for about 5 minutes.
Add the squash, carrots and leek and sauté on medium to medium-high heat for about 10 minutes, stirring often to cook all sides of the squash.
Add the garlic and ginger and sauté for about 30 additional seconds, until fragrant.
Turn up the heat a bit and add the bourbon, and let the alcohol cook off, about 1 minute.
Add the water, apples and 1 teaspoon of the salt, bring to a boil, then lower the heat to a simmer and cook covered for about 20 minutes, or until the squash and carrots are easily pierced with a fork.
Let cool for 5 or so minutes before blending.
Process the soup in batches in a blender until smooth and creamy, or use an immersion blender to puree. (Take care when blending a hot soup by filling the container only two-thirds full, placing a kitchen towel over the blender top and blending from low to high speed.)
If the soup is too thick, add some water to thin it a bit.
Taste for seasoning and add more salt by the pinches, until really flavorful. Add a few grinds of pepper.
Ladle into bowls, and top each with the garnish of about 2 tablespoons of the oven-roasted kale (breaking apart if needed), some of the pumpkin seeds and three or four roasted cranberries.
Place any remaining toppings in bowls at the table for people to replenish or munch on.
Instead of a crispy topping, you can braise the kale and add it directly to the soup.
Ingredients
Directions
Preheat the oven to 350°F. Place the pieces of kale on a baking sheet.
Add the olive oil and knead into the kale.
Sprinkle with salt and bake for 15 to 20 minutes, or until crispy but not browned, stirring a few times.
When the kale is done, or on another baking sheet, place the pumpkin seeds (seasoned with a pinch or two of salt) and the cranberries, and roast until the seeds are roasted and the cranberries are softened somewhat, 6 to 7 minutes.
Melt the butter in a soup pot and sauté the onion for about 5 minutes.
Add the squash, carrots and leek and sauté on medium to medium-high heat for about 10 minutes, stirring often to cook all sides of the squash.
Add the garlic and ginger and sauté for about 30 additional seconds, until fragrant.
Turn up the heat a bit and add the bourbon, and let the alcohol cook off, about 1 minute.
Add the water, apples and 1 teaspoon of the salt, bring to a boil, then lower the heat to a simmer and cook covered for about 20 minutes, or until the squash and carrots are easily pierced with a fork.
Let cool for 5 or so minutes before blending.
Process the soup in batches in a blender until smooth and creamy, or use an immersion blender to puree. (Take care when blending a hot soup by filling the container only two-thirds full, placing a kitchen towel over the blender top and blending from low to high speed.)
If the soup is too thick, add some water to thin it a bit.
Taste for seasoning and add more salt by the pinches, until really flavorful. Add a few grinds of pepper.
Ladle into bowls, and top each with the garnish of about 2 tablespoons of the oven-roasted kale (breaking apart if needed), some of the pumpkin seeds and three or four roasted cranberries.
Place any remaining toppings in bowls at the table for people to replenish or munch on.
Instead of a crispy topping, you can braise the kale and add it directly to the soup.
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