The Inn At Langley
Hot & Sour Winter Squash Soup: Soup
1/2 Gallon Apple Juice (unfiltered)
3 Pounds Apples (Firm, tart, late fall type)
4 Pounds Autumn Squash (Turban, sweet mama squash)
1/2 Gallon Chicken Stock
4 oz Butter
4 oz Flour
2 oz Five Spice
4 oz Coconut Shreds
2 Each Star Fruit
3 Pounds Peeled/Diced Squash into 1 inch cubes
1 Pound Squash Garnish peeled/diced into 1/4 inch cubes
1 Pound Toasted coconut shreds
1 Pound Sliced Star Fruit
Dash of Sea Salt
Dash of White Pepper
Reduce apple juice by 1/2. Add stock and reduce volume by 1/4. Melt butter, add flour, add five spice and roast until flour begins to change color
Temper stock into roux, add remaining stock, return to simmer. Add squash and cook for 10 minutes. Add apples and cook until soft.
Insert immersion blender or pass through a food mill in fine setting.
Season with sea salt and white pepper. Add more Five Spice if needed. Add remaining squash cubes and cook until soft.
Garnish with toasted Coconut and sliced start fruit. Serve in warmed soup tureens.
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PO Box 835
400 First Street
Langley, WA 98260-8800
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