Roasted Butternut Squash Soup With Chili Maple Patina Spiced Walnuts And Roquefort

YIELDS 8

INGREDIENTS – SOUP

1pc - Butternut Squash – sliced in half lengthways and seeded​

1cup - Carrots – peeled and medium dice​

1cup - Celery – peeled and medium dice​

1cup - Yellow Onion – peeled and medium dice​

1cup - Leek White – peeled, rinsed and medium slice​

​2pc - Fresh Thyme – leaves stripped

1L - Chicken Stock​

250ml - White Wine (optional)​

200g - Roquefort Blue Cheese​

2tbsp - Unsalted Butter​

2tbsp - Extra Virgin Olive Oil​

to taste - Flaked Sea Salt​

to taste - Fresh Ground Black Pepper​

TECHNIQUE

1. Position rack in center of oven, preheat to 350°F (180°C)

2. Place squash cut-side upwards on sheet pan, drizzle with olive oil, rub to coat, season with salt and pepper

3. Roast for 45-60 minutes or until knife tender, cool on a rack, reserve all juices, scoop out flesh, discard skin

4. Heat butter, olive oil in a large pan, sauté carrot, celery, onion, leek, and thyme until golden brown and tender

5. Deglaze pan with chicken stock and wine, combine all ingredients in the jar of the Cuisinart Hurricane Pro

6. Season with salt and pepper, secure lid, select the Soup Preset, press Start, add water to adjust consistency

7. Check seasoning, serve in bowls garnished with Chili Maple Patina, Spiced Walnuts and Roquefort Cheese

INGREDIENTS – CHILI MAPLE PATINA

1cup - Pure Maple Syrup​

1L - Chicken Stock​

1tbsp - Red Chili Pepper – seeded and fine dice​

1tbsp - Unsalted Butter​

to ​taste - Flaked Sea Slat

TECHNIQUE

1. Heat stock in a medium saucepan over high heat, reduce stock to 250ml, add maple syrup, chili pepper

2. Season with salt, check consistency for smooth texture, finish with butter (optional: fine mesh sieve to remove pepper)

as needed - White Granular Sugar​

to taste - Ground Five Spice (Star Anise, Cloves, Fennel Seed, Cinnamon, Szechuan Pepper)​

TECHNIQUE

1. Single layer of walnuts in a large skillet over medium heat, shower walnuts with a coating of sugar

2. Continue to turn walnuts as sugar melts, completely coating walnuts with caramelized sugar

3. Turn walnuts into stainless bowl, dust with sugar and five spice, tossing to cool and coat

RECIPE FROM THE KITCHEN OF THE OUTDOORS CHEF