The Inn At Langley

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.