The Inn At Langley

Recipe

Hot & Sour Winter Squash Soup: Soup

Servings: 0

Ingredients:

  • 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

Step 1:

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

Step 2:

Temper stock into roux, add remaining stock, return to simmer. Add squash and cook for 10 minutes. Add apples and cook until soft.

Step 3:

Insert immersion blender or pass through a food mill in fine setting.

Step 4:

Season with sea salt and white pepper. Add more Five Spice if needed. Add remaining squash cubes and cook until soft.

Step 5:

Garnish with toasted Coconut and sliced start fruit. Serve in warmed soup tureens.

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  • Address PO Box 835
    400 First Street
    Langley, WA 98260-8800
    USA
  • Phone+1-360-221-3033
  • EmailContact Innkeeper