Butternut and Acorn Squash Soup with Apple Balsamic Crostini
It’s the time of year when we are celebrating the harvest of that lovely food that is squash. My daughter ate so much of the stuff as a baby that her nose had an orange color for a while! Recently I was introduced to some wonderful Balsamic vinegar products from the company House of Balsamic, This company offers top quality balsamics and in different forms including a jelly. I was sent an assortment of products to try including those interesting jellies. I am usually NOT a fan of vinegar as I don’t like sour tastes but this company has completely changed my mind!
I tasted each flavor and decided that the Apple Balsamic would be the best compliment for my soup. For some reason it provided the perfect acidity that not only stood up to being toasted on the crostini but also lent just the right balance to enhance the nutty squash flavor but not add extra sweetness.
I coupled it with a few drops of olive oil on the bread. I found that I liked the soup a lot more when I dipped the crostini in it, which to me says that apple balsamic was the perfect compliment! Coming from a chef who had no love for Balsamic, I would say if you are looking to create some great flavor harmonies in your fall recipes I would try some Balsamic from House of Balsamic, I never thought I would ever like balsamic vinegar until I tried HOB’s, and now I am in love!
- 2 medium butternut squash, peeled, seeded and cut into 1 inch cubes (you will have some leftover)
- 1 small yellow acorn squash, peeled, seeded and cut into 1 inch squares
- 1 medium onion, diced
- 1 48 oz. (or 6 cups) of Chicken or Vegetable Broth
- 2 TBS butter
- 1 TBS salt
- 1 TSP white pepper
- ½ tsp nutmeg
- ½ tsp ginger
- Heavy Cream
- 1 loaf french bread, sliced into one inch slices (I used a mini baguette)
- olive oil
- Apple Balsamic Vinegar
- In a large pot, melt the butter, then add the onions. Sweat them at a med-low temperature until the onions turn translucent.
- Add the squash and broth, cover and simmer until squash is tender, or about 35 minutes.
- Add seasonings, then using an immersion blender, pureè the soup (you can stop here if you want a rustic texture but strain it if you want less texture)
- Drizzle olive oil and apple balsamic on the bread and toast in oven or toaster oven for 6 minutes.
- Serve the soup and top with some heavy cream, using the crostini to dip.