A cool weather warmer that can be used as an opening course for a fancy dinner, or just enjoyed as is.
INGREDIENTS:
4-5 heaping cups butternut squash, peeled and cut into ½ inch-dice
2 medium fennel bulbs, stalks removed, cut into ¼-inch dice
1 medium-large white or yellow onion, cut into ¼-inch dice
1/8th teaspoon cinnamon powder (preferably Korintje or Mexican)
¼ teaspoon coriander seed powder (freshly ground please)
2 cups Granny Smith apples cut into ¼-inch dice
¼ cup cilantro leaves for garnish
½ cup loosely packed cilantro stems and leaves
1 cup labne or thick plain yogurt
6 cups low-sodium light vegetable stock or water
Salt and pepper to taste
Grapeseed or avocado oil as needed
Cilantro oil as needed (See recipe)
METHOD:
Heat the oven to 400°F. While oven heats, place the squash into a bowl and drizzle with a little oil and toss to entirely coat the squash cubes, and season with salt and pepper. Drift the cinnamon onto the squash, tossing as you do so all the squash gets cinnamon on it. Place on a sheet pan lined with foil and lightly oiled. Roast the squash until cooked through- a toothpick should be able to just pierce the cubes and the squash will be golden and a little crisped along the edges. Remove the pan to a cool place or tip into a bowl.
While the squash is cooking, heat a large pan or a 3 quart pot over medium heat. When hot, film well with oil and get the oil hot. Add the fennel and onion and stir to coat with oil. Season with salt and pepper and cook gently, reducing heat if needed, so the vegetables do not pick up any color, but are tender.
Add the coriander seed powder and the squash and toss to combine. Add 5 cups of stock or water, or a combination, and bring to a simmer. Cook until the vegetables are all soft.
Transfer contents to a blender (or use a stick blender) stopping at ¾ths full, and starting on low, blend ingredients until homogenized. Do this in batches if you must, transferring to a clean pot when done. When all the soup is pureed, taste for seasonings and adjust as needed. If the soup seems a little flat, add a few drops of cider vinegar and check for salt also. If the soup seems too thick or viscous, or just won’t spin, add the last cup of water. When it is ready, set aside and keep warm.
While soup simmers, add ½ cup of apple dice and the ½ cup loose packed cilantro stems and leaves into a blender. Add a couple drops of water and a tablespoon of oil. Pureé. Add half the yogurt and process until thoroughly puréed. Strain into the rest of the yogurt and gently whisk to combine. When combined place in a squeeze bottle and chill.
To serve: Ensure the soup is hot, then make a pile of apples in the centers of 4 wide shallow bowls or pile them up in a taller bowls. Using a ladle, drizzle the soup into the side of the bowl so it doesn’t knock over the apples. Fill to just below the peaks of apples. Use cilantro oil going in one direction, then use the cilantro crema going the opposite direction. Scatter the cilantro leaves over and serve.
Serves: 4
Source: Chef Andrew E Cohen:
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