It is a celebration in our house whenever we have the opportunity to fuel our meals with homegrown or local food. For our "Thanksgiving Eve" dinner, we made a luscious Butternut Sage soup topped with a fig, white peach sauce which tasted like autumn with every spoonful!
This extraordinarily simple dish was inspired by the delicious homemade Fig and White Peach Jam that was gifted to us by the sweet Amanda Clary. A million Thanks!
There is no "official" recipe for this dish, but I will try to accurately recall.
2 Butternut Squash, roasted
2 Red Delicious apples
2 Teaspoons Cinnamon
1 Cup Chicken Broth
1 Pint Heavy Cream
Handful of fresh Sage, chopped
1/4 Cup Parmigiano Reggiano, grated
Kosher Salt and Fresh Ground Pepper to taste
Cut squash in half lengthwise, scoop seeds, and lightly rub with olive oil. Place on baking sheet and bake at 350 degrees Fahrenheit until fork tender (About an hour). In a large sauce pan, add all ingredients (except sage) and saute for about 5 minutes, add sage and finish until apples are softening. Place all ingredients in food processor or blender and puree. Add additional whole milk to processor to desired consistency. I would actually add more milk next time to thin out the soup a bit.
This extraordinarily simple dish was inspired by the delicious homemade Fig and White Peach Jam that was gifted to us by the sweet Amanda Clary. A million Thanks!
There is no "official" recipe for this dish, but I will try to accurately recall.
2 Butternut Squash, roasted
2 Red Delicious apples
2 Teaspoons Cinnamon
1 Cup Chicken Broth
1 Pint Heavy Cream
Handful of fresh Sage, chopped
1/4 Cup Parmigiano Reggiano, grated
Kosher Salt and Fresh Ground Pepper to taste
Cut squash in half lengthwise, scoop seeds, and lightly rub with olive oil. Place on baking sheet and bake at 350 degrees Fahrenheit until fork tender (About an hour). In a large sauce pan, add all ingredients (except sage) and saute for about 5 minutes, add sage and finish until apples are softening. Place all ingredients in food processor or blender and puree. Add additional whole milk to processor to desired consistency. I would actually add more milk next time to thin out the soup a bit.
Sauce
1 Cup Fruit Jam
1 Cup Pine Nuts
Olive Oil
Salt and Pepper to taste.
In sauce pan, toast Pine Nuts in butter. Add fruit jam and olive oil to desired consistency. Saute until thick and warm.
Pour into bowls, top with sauce and grated Parmesan cheese.
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