Roasted Butternut Squash Soup and Roasted Parsnip Soup

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.

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

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

Tarragon Oil:

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

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.

When you are ready to serve the soups:

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