This recipe for Butternut Squash Soup With Chicken & Apple Sausage, Wild Rice, Hatch Chili and Lime is provided courtesy of Executive Chef Akos Szabo at the Top of the Rock restaurant at the Buttes Resort in Tempe, Arizona. It will make a special addition to your autumn and winter holiday meals.
Yield: 3 quarts
Ingredients:
- 2 each large butternut squash
- 1 each large yellow onion
- 1 each large fennel bulb
- 1 each garlic bulb
- 4 cups of stock (of choice)
- 2 each hatch chilis
- 1 each lime
- 1 cup of Riesling wine
- ½ cup of honey
- 2 oz. fresh thyme
- 2 each fresh bay leaf
- 1 teaspoon of ground star anise
- ½ teaspoon of ground cinnamon
- ½ cup of toasted hazelnuts
- 1 cup of heavy cream
- ¼ cup of olive oil
- ¼ cup of maple syrup
- 1 cup of wild rice
- 2 tablespoons of sea salt
- 2 tablespoons of white pepper
Preparation:
1. Preheat oven to 375 degrees
2. Place both squashes on a medium sized cookie sheet and roast whole for 25-30 minutes or until squash starts to lightly burst
3. Remove squash from oven and let it rest for 20 minutes then remove the seeds and skin
4. Place wild rice in a small sauce pot with 5 cups of cold water and 1 tablespoon of salt and cook covered for 25 minutes
5. Place chicken/apple sausage in oven and bake off until fully cooked
6. Let it cool and then break apart in small chunks and reserve for garnish
7. Over open flame on the stove, char the hatch chilis until the skin is black and place in a small bowl and cover with plastic for 10 minutes
8. Julienne yellow onions and fennel (chop)
9. Peel and crush fresh garlic
10. Pre-heat a large pot on medium high heat, add olive oil, then fennel, garlic and onions
11. Sauté the vegetables until translucent, add squash and deglaze pan with wine
12. Add honey, thyme, fresh bay leaves, all spices, hazelnuts and stock
13. Bring to a quick boil and then add cream and simmer for 20 minutes
14. Remove bay leaves and thyme and then blend at high speed until smooth
15. Serve hot and garnish with wild rice, sausage, chilis and a drizzle of maple syrup
2. Place both squashes on a medium sized cookie sheet and roast whole for 25-30 minutes or until squash starts to lightly burst
3. Remove squash from oven and let it rest for 20 minutes then remove the seeds and skin
4. Place wild rice in a small sauce pot with 5 cups of cold water and 1 tablespoon of salt and cook covered for 25 minutes
5. Place chicken/apple sausage in oven and bake off until fully cooked
6. Let it cool and then break apart in small chunks and reserve for garnish
7. Over open flame on the stove, char the hatch chilis until the skin is black and place in a small bowl and cover with plastic for 10 minutes
8. Julienne yellow onions and fennel (chop)
9. Peel and crush fresh garlic
10. Pre-heat a large pot on medium high heat, add olive oil, then fennel, garlic and onions
11. Sauté the vegetables until translucent, add squash and deglaze pan with wine
12. Add honey, thyme, fresh bay leaves, all spices, hazelnuts and stock
13. Bring to a quick boil and then add cream and simmer for 20 minutes
14. Remove bay leaves and thyme and then blend at high speed until smooth
15. Serve hot and garnish with wild rice, sausage, chilis and a drizzle of maple syrup
