Butternut squash soup with apple
tortellini
Basic pasta dough
3 cups semolina flour
8 egg yolks
1 Tbsp Olive Oil
Water as needed
1 teaspoon Salt
Filling
2 tablespoons butter
1 Vidalia yellow onion diced finely
5 apples ¼ inch dice (Mutsu or Cortland)
Sugar as needed
½ teaspoon fresh ground nutmeg
½ teaspoon cinnamon
Salt to taste |
I prepare the pasta dough using a food processor. Blend the dough together,
adding the water slowly at the end until it comes together in a ball. Then
remove the dough from the machine needing by hand with flour for several
minutes. Wrap in plastic and allow dough to rest.
Sweat, the diced onion in a small saucepan with two tablespoons of butter
until translucent. Add the apples and cook until soft. This is a good time
to check the taste of the filling and decide if you'd like to add a bit of
sugar. Add the nutmeg, cinnamon and salt to taste. Cook down until it'
resembles an applesauce.
Allow you filling to cool. This is a good time to start the soup. |
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Butternut squash soup
4 tablespoons butter
4 large butternut squash peeled and cubed
1 large apple, diced
1 stalk celery, diced
1 large carrot, diced
1 shallot diced finely
2 quarts fresh chicken stock
juice of 1/2 lemon
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 1/2 cups heavy cream
½ pound Gorgonzola cheese
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Begin by sweating, the shallots and
carrots and celery in the butter adding a bit of the salt now. When the
vegetables of softened. Add your chicken stock, squash, and Apple. Bring to
boil and reduced to simmer. Simmer until the squash is soft and falling
apart, about half an hour. Season to taste and add nutmeg ginger and
cinnamon. With a stick blender, blend soup until smooth. Check for seasoning
and add lemon juice. About 15 minutes before serving add the heavy cream.
Keep the soup warm but not return to a boil.
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Roll your pasta dough through your
machine until desired thickness for pasta. Form the apple tortellini and
cook them for a few minutes in boiling salted water. Because the pasta is
fresh in the filling is room temperature they will cook very quickly. If
you're busy and want to be truly decadent you can cook your pasta ahead of
time and warm thru in some butter just before plating.
Ladle the butternut squash soup and
a wide and shallow bowl, with several apple tortellinis. Garnish with a nice
big slice of Gorgonzola cheese.
Yield: 6 servings
Prep Time: 1 hour
Cook Time: 30 minutes
Inactive Prep Time: none
Ease of preparation: intermediate |
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