Red Truck Bakery Squash Apple Pear Soup

This recipe comes straight out of Brian Noyes' newest cookbook The Red Truck Bakery Farmhouse Cookbook. Brian is the owner of the now famous Red Truck Bakery in northern Virginia; pay a visit if you haven't, yet, it is a treat. 

Brian, a trained chef, has as very creative palate.  I had the pleasure of carrying his books and Red Bull coffee in my Arlington shop, The Cookery.  Recently, I interviewed Brian about his new book at Red Barn Mercantile.  Thumbing through the book is a delight, but this recipe really stood out to me as autumn approaches - the leafs are turning and mornings require a warm sweater.  This is soup season and this one warms to the soul. 

Yield: 6-8

Author: Cary Kelly

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Red Truck Bakery Squash Apple Pear Soup

Prep time: 30 MinCook time: 1 H & 30 MInactive time: 20 MinTotal time: 2 H & 20 M

Brian Noyes, the creator of this recipe, owner of The Red Truck Bakery in northern Virginia, and author of two cookbooks, calls this soup "autumn in bowl." I agree with him. As fall comes in with cool breezy mornings and chilly afternoons, nothing is better than a warm bowl of soup. This one would make an elegant addition to a Thanksgiving menu or a perfect lunch along with a toasted piece of crusty bread (or Irish brown bread).Brian puts such thought into his recipes and tests them a la Ina Garten (in other words, often and thoroughly), so I have left it exactly as he created it. This recipe is in his second cookbook, The Red Truck Bakery Farmhouse Cookbook, on page 99. I just had to share.

Ingredients

Pecan Butter

• 2 Tbl unsalted butter at room temperature
• 2 Tbl toasted, chopped pecans
• 1 Tbl honey
• Kosher salt and freshly ground pepper

The Soup

• 2 Lbs butternut squash, peeled, seeded, and cut into 2" chunks
• 3 large Granny Smith apples (about 1 3/4 Lbs), peeled, cored, and cut into 2" chunks
• 1 large yellow onion, chopped
• 1/2 cup canola oil
• 1 Tsp kosher salt, more as needed
• 1/2 Tsp freshly ground black pepper; more as needed
• 3 ripe pears (about 1 1/2 Lbs), peeled, cored, and cut into 2" chunks
• 1 Tsp curry powder
• 1 Tsp ground mace
• 1/2 Tsp ground cardamom
• 1 cup apple cider
• 6 cups chicken stock
• 1 cup half-and-half
• 2 scallions, white and green parts, trimmed and thinly sliced - for garnish

Instructions

Make the Pecan Butter

1. In a small bowl, mash butter, pecans, honey, salt and pepper. Wrap in plastic and then roll into a 1" thick log. Twist the ends to close and refrigerate for at least 1 hour.

Make the Soup

1. Preheat oven to 400°.
2. In a Dutch oven or large heavy bottomed pot, combine squash, apples, and onion. Add 1/4 cup of the oil and toss to coat.
3. With a slotted spoon, transfer the mixture to a large rimmed baking sheet. Spread out to a single layer. Season with salt and pepper, and roast for 10-20 minutes. Everything should be browned, but not completely tender.
4. Add remaining 1/4 cup oil to the same Dutch oven/pot and heat over medium-low. Return the roasted mixture to the pot. Add the pears. Stir to coat. Cook stirring occasionally, until the pears are softened, about 10 minutes.
5. Stir in curry, mace, and cardamom. Cook for 5 minutes more.
6. Stir in cider and increase the heat to medium; bring to a boil. Reduce heat to low and simmer for 4 minutes.
7. Increase heat to medium-low. Pour in stock, partially cover, and cook stirring occasionally. When all solids are tender (after about 25 minutes) remove from heat, uncover, and allow to cool slightly.
8. Using an immersion blender, or working in batches with a blender or processor, puree mixture until smooth.
9. Wipe out the pot and pour the pureed mixture back in. Cook, uncovered over medium-low heat, for about 20 minutes. Cook until reduced by about 1/4; stirring often.
10. Stir in half-and-half, season with 1 Tsp salt and 1/2 Tsp pepper, and bring to a simmer.
11. Remove the Pecan Butter from the refrigerator and slice into 1/4" rounds; you should have 8 slices.
12. Divide soup into bowls and gently rest a slice of pecan butter on top. Scatter with chopped scallions and serve.
13. The soup can be refrigerated, in a lidded container, for up to 4 days or frozen for up to 3 months.

You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional.

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