Autumn Soup
Chefs Abigail Wilson, Emily Wilson, Elizabeth Ratkos and Miriam Kepner
Ingredients
- ½ Butternut squash
- 2 tsp Salt
- 2 tbsp Olive oil
- 2 cups Heavy whipping cream
- ½ tsp Cinnamon
- ⅛ cup Sugar
- 3 cups Water
- 1 tbsp Balsamic vinegar
- 6 slices Whole wheat bread
- 4 tbsp Salted butter
- 1 tbsp Autumn berry jam
- 2 tbsp Water
Instructions
Autumn Soup
- Preheat oven to 425° F
- Cut the butternut squash into cubes and toss with the olive oil.
- Then spread the squash in a thin layer on a baking sheet.
- Place in oven for 25 minutes or until soft enough to blend with a stick blender.
- Remove from oven, and place in a pot.
- Blend with a stick blender, adding water until a little thicker than desired consistency, add balsamic vinegar and blend.
- Add heavy whipping cream except a 1⁄2 cup.
- Warm soup on stove.
Croutons
- Cut bread into leaf shapes using cookie cutters.
- Dip leaf shape bread into melted butter.
- Bake in the oven at 425° F for 5 minutes or until the croutons are browned and crunchy.
Cinnamon Chantilly Cream
- Whip 1⁄2 cup of cream till soft peaks form.
- Add 2 tablespoons sugar and the 1⁄2 teaspoon cinnamon.
- Whip until stiff peaks.
Assembly
- Dish soup into bowls.
- Float one crouton on the side of the soup to keep the cream from the heat of the soup.
- Place the other two croutons upward to add more height.
- Pipe on the cream in a spiral or desired placement.
- Thin jam with water and microwave for thirty seconds, stopping every 10 seconds to stir.
- Drizzle over soup, then serve and enjoy.