Fall has arrived, a much anticipated respite from the 100+ degree summer we’ve had here in Colorado. To celebrate the end of summer and the beginning of soup season, I’ve created a simple, subtly-flavored butternut squash soup with some whimsical caramel corn “croutons”!
Orange/Rosemary Scented Squash Soup with Apricot/Caramel Popcorn Croutons
Croutons:
4 cups lightly salted popped popcorn
3 tablespoons apricot preserves
3 tablespoons water
½ cup light brown sugar
¼ cup vegan butter substitute
¼ cup light corn syrup
¼ teaspoon baking soda
Soup:
2 ½ pounds butternut squash, peeled and cubed
2 tablespoons olive oil
½ cup yellow onion, diced
¼ cup shallots, chopped
2 cloves garlic, minced
2 tablespoons olive oil
4 ½ cups vegetable stock
1 3" sprig fresh rosemary
2 3" strips orange peel (use a vegetable peeler and avoid the white pith)
Method
Croutons:
1. Preheat the oven to 250 degrees F.
2. Place the apricot preserves and water in a a small food processor and process smooth.
3. Place the sugar, butter substitute, corn syrup, and apricot preserve mixture into a medium sauce pan.
4. Bring mixture to a boil over medium heat, stirring constantly.
5. Boil for 5 minutes, and occasionally brush down the sides of the pan with a wet pastry brush to avoid crystallization.
6. Spray a large (2-4 quart) baking pan with cooking spray.
7. Place the popcorn in the baking pan.
8. Pour the caramel syrup over the popcorn, stirring to coat the kernels evenly.
9. Place in the oven and bake for 45 minutes.
10. Place a long strip of wax paper on the kitchen counter and turn the caramel corn out onto it. Allow to cool and break into small “croutons”.
Soup:
1. Preheat the oven to 375 degrees F.
2. Toss the squash cubes with the olive oil and place onto a large baking sheet. Bake for 45-50 minutes, Set aside to cool.
3. Heat the olive oil over medium heat in a large soup pot.
4. Add the onion, shallot, and garlic. Sauté until the onion is tender, 8-10 minutes.
5. Add the stock, rosemary, and orange peel. Cover and simmer for 30 minutes.
6. Remove the rosemary and orange peel.
7. Place the squash cubes into the soup pot and simmer 5 minutes.
8. Allow to cool slightly, and purée the soup either with an immersion blender, or in batches in a regular blender or food processor.
9. Return to the soup pot and gently re-heat. Add more stock if the soup is too thick, allow the soup to cook down uncovered if it’s a bit thin.
10. To serve, ladle into soup bowls and garnish with caramel corn “croutons”.
Serves 6