Ingredients

1 (1 1/2 pound) butternut squash, peeled seeded and rough
chopped
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup Italian sausage, removed from the casing
1 cup small dice onion
1/2 cup small dice carrot
1/2 cup small dice celery
1/2 cup small dice leeks
2 tablespoons minced shallots

1 tablespoon minced garlic
2 teaspoons apple cider vinegar
11/2 quarts chicken stock
2 teaspoons maple syrup
1 teaspoon fresh chopped sage leaves
Roasted Parsnip Soup, recipe follows
Tarragon Oil, recipe follows

Directions

Preheat the oven to 425 degrees
F.

Place the chopped squash in a medium-size mixing bowl. Drizzle the squash with 2
tablespoons of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon black
pepper. Line a sheet pan with parchment paper or aluminum foil and place the squash on top
of the sheet pan. Set the sheet pan into the oven and roast for 30 minutes, or until the
squash is lightly caramelized and tender.

Remove the squash from the oven and set aside. Place a 1-gallon saucepan over medium high

heat and add the remaining 1 tablespoon of olive oil to the pan and render the Italian
sausage. Cook, stirring often until the meat is caramelized and has released most of its
fat, about 3 minutes. Add the onions, carrots, celery and leeks in the pan and sweat,
stirring often for 5 to 7 minutes. Add the shallots and garlic to the pan and sweat for 1
minute stirring continuously. Deglaze the pan with the vinegar and add the chicken stock
to the pan. Place the squash in the pan with the maple syrup and sage.

Bring the pan to a boil and reduce to a simmer. Continue to cook the soup for 30 minutes,
or until the vegetables are all tender. Use an immersion blender to puree the soup to a
smooth consistency and velvety texture. Alternately, you can puree the soup in batches
using a blender. Taste the soup and re-season if necessary with 1/2 teaspoon of salt and
1/8 teaspoon pepper. Keep warm until serving.

Ingredients

Roasted
Parsnip Soup:

1 pound parsnip, peeled and roughly chopped
3 tablespoons olive oil

3/4 teaspoon salt
1/4 teaspoon freshly cracked white pepper
1/4 cup diced ham
1 cup small dice onion
1/2 cup small dice carrots
1/2 cup small dice celery
1/2 cup small dice leeks
2 tablespoons minced shallots
1 tablespoon minced garlic
2 teaspoons white vinegar
11/2 quarts chicken stock
2 teaspoons honey
1 teaspoon freshly chopped thyme leaves
1/2 cup heavy cream

Directions

Preheat the oven to 425 degrees F.

Place the chopped parsnips into a medium-size mixing bowl. Drizzle the parsnips with 2

tablespoons of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon of fresh
cracked white pepper. Line a sheet pan with parchment paper or aluminum foil and place the
parsnips on top of the sheet pan. Set the sheet pan into the oven and roast for 30 to 35
minutes, or until the parsnips are lightly caramelized and tender.

Remove the parsnips from the oven and set aside. Place a 1-gallon saucepan over medium
high heat. Add the remaining tablespoon of olive oil to the pan and caramelize the ham.
Cook, stirring often until the meat is caramelized, about 3 minutes. Add the onions,
carrots, celery and leeks in the pan and sweat, stirring often for 5 to 7 minutes. Add the
shallots and garlic to the pan and sweat for 1 minute stirring continuously. Deglaze the
pan with the vinegar and add the chicken stock to the pan. Place the parsnips in the pan
with the honey and thyme.

Bring the pan to a boil and reduce to a simmer. Continue to cook the soup for 30 minutes,
or until the vegetables are all tender. Use an immersion blender to puree the soup to a
smooth consistency and velvety texture. Alternately, you can puree the soup in batches

using a blender. Taste the soup and re-season if necessary with 1/2 teaspoon salt and 1/8
teaspoon pepper. Add the cream to the soup and return the soup to a clean saucepan and
keep warm until ready to serve.

Yield: about 1 1/2 quarts
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes

Ingredients

Tarragon Oil:

1/2 cup tarragon leaves
1/2 cup olive oil

Directions

Place a 1-gallon saucepan filled with water
over a medium-high heat and bring to a boil. Blanch the tarragon leaves in the boiling
water for 5 to 10 seconds. Remove from the water and place in a bowl of ice water to
shock. Pat the tarragon leaves dry with paper towels and place in a blender. Pour the oil
over the tarragon leaves and puree on low speed for 30 seconds. Place the tarragon oil in
a non-reactive container. The oil will keep for weeks refrigerated in an airtight
container.

Ingredients

When you are ready to serve the

soups:

Directions

Using 2 half-cup measures, each filled with 1 of the
soups, pour the soups side by side, simultaneously into a small heated soup cup or bowl.
Drizzle with 1 tablespoon of the tarragon oil and serve immediately.

Yield: about 1/2 cup