Butternut squash soup with maple syrup caramelized apples

Ingredients

Soup

• 45 ml (3 tbsp.) Camelina oil (or vegetable oil)
• 1 yellow onion, chopped
• 1.25 liters (5 cups) butternut squash, peeled, cored and cut into cubes
• 1.25 ml (1/4 teaspoon) of fennel seeds
• 1.25 liters (5 cups) salt-free chicken broth (preferably homemade)
• Salt and freshly ground pepper, to taste

Caramelized apples

• 2 apples from Quebec, seeded and diced
• 30 ml (2 tbsp.) Unsalted cultured butter
• 45ml (3 tablespoons) of smoked maple syrup

Toppings

• 500 ml (2 cups) plain popcorn
• 60 ml (1/4 cup) toasted unsalted pumpkin seeds
• Fresh chives, finely chopped

Preparation

• In a saucepan over medium heat, soften the onions in the oil for 2 minutes. Then add the squash and cook for 5-7 minutes, stirring frequently. Add the fennel seeds, and continue cooking for 1 minute. Season with salt and pepper.
• Add the chicken broth and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the squash is tender.
• In a blender (or with a blender), reduce to a smooth puree. Taste and adjust the seasoning. Reserve.
• Meanwhile, in a pan, heat 30 ml (2 tbsp.) of butter over medium heat. Saute apples for 2 to 4 minutes, or until starting to brown. Add the maple syrup and mix well. Cook for 3 to 5 minutes, or until the apples are well caramelized. Season with salt and pepper and set aside.
• Divide the soup between the bowls. Top with popcorn, apples, pumpkin seeds and chives. Serve immediately.

The Chef's trick

The texture of the soup can be adjusted by removing (thicker soup) or adding (thinner soup) chicken broth when mashing it.