SPICED BUTTERNUT SQUASH SOUP with Ham-Apple-Pecan Relish
INGREDIENTS:
HAM-APPLE-PECAN RELISH:
1 cup chopped pecans, toasted
1/3 cup finely minced fresh chives
1 Braeburn or other tart crisp apple, diced
1 cup finely diced ham
2 teaspoons seeded and finely minced jalapeno chile
Juice of ½ lime
1 tablespoon pure maple syrup
½ teaspoon salt
½ teaspoon freshly ground black pepper
SOUP:
2 tablespoons extra virgin olive oil
1 cup chopped onions
1 tablespoon minced garlic
2 carrots, chopped
1 (2 pound) butternut squash, peeled, seeded and diced
4 cups chicken broth, plus more if needed
1 tablespoon minced fresh ginger
¼ teaspoon ground cinnamon
1 tablespoon chopped roasted garlic cloves
¼ cup heavy cream
2 tablespoons pure maple syrup
1 teaspoon salt
1 teaspoon freshly ground black pepper
Serves 6-8
To Prepare the Relish, combine all the ingredients in a bowl and toss to blend thoroughly. Taste and adjust the seasoning as necessary. Use immediately or cover and refrigerate for up to 24 hours. (The relish is best just after it is made.)
Heat the oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until translucent. Add the garlic and cook, stirring, for 2 minutes. Add the carrots and squash and cook for 5 minutes, until just beginning to soften. Pour the broth over the vegetables to cover. Add a little more broth if the vegetable are not completely covered. Bring to a boil, and then decrease the heat to a simmer. Cover and cook for about 30 minutes, until the squash is very tender.
Add the ginger, cinnamon, and roasted garlic. Working in the batches as necessary, transfer the soup to a blender and puree until smooth (or use an immersion blender). If the soup is too thick and has the consistency of applesauce, add more broth to thin it to the desired consistency. Stir in the cream, maple syrup, salt and pepper and taste for seasoning. Serve hot, topped with a generous portion of the relish.
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