MAPLE ROASTED BUTTERNUT SQUASH SOUP WITH CRISP CORN AND ROSEMARY FRITTERS

Serves 4squashsoup.jpg

 

Soup Ingredients:

  • 1 large Butternut squash, peeled
  • 2 Leeks, dark green removed
  • 4 ribs Celery
  •  Red onion, peeled
  • 1 large Yukon Gold potato, peeled
  • 2 large Carrots, peeled
  • 2 cloves Garlic
  • ¼ teaspoon Cinnamon
  • ¼ teaspoon Allspice
  • ¼ teaspoon Cloves
  • 2 Bay leaves
  • 4 sprigs Thyme
  • 4 sprigs Rosemary
  • 2 tablespoons Vegetable oil
  • ¼ cup Maple syrup
  • Salt
  • Freshly ground black pepper

 Fritters

  • 1 teaspoon Finely chopped fresh rosemary
  • 1 cup Flour
  • 1 ½ teaspoons Baking powder
  • 1 Egg, beaten
  • 6 ounces Buttermilk
  • ½ cup Cooked corn kernels, fresh or frozen
  • 1 teaspoon Salt
  • ½ teaspoon Freshly ground black pepper
  • Vegetable oil

 METHOD

 1.    Preheat oven to 400 degrees Fahrenheit. Cut the squash in half and scoop out the seeds. Cut the squash into 1” chunks. Transfer to a large mixing bowl.

2.    Quarter the leeks lengthwise and then cross cut in 1”sections. Place in a large bowl of cold water. Cut celery into 1” chunks and add to water. Swirl vigorously to loosen dirt. Wait 30 seconds for the dirt to settle. Lift out leeks and celery with your hands and transfer to bowl with the squash.

3.    Cut the onion, potato and carrots into 1” chunks and transfer to the mixing bowl along with the remaining soup ingredients. Toss well.

4.    Spray a large baking sheet with non-stick cooking spray and spread the ingredients over it. Place in oven and roast until well browned and fragrant, about 25 minutes.

5.    Transfer the ingredients to a large stockpot, being sure to scrape up any crusty bits from the tray. Add cold water until vegetables are covered by 2”.

6.    Bring to a boil over high heat. Reduce heat to medium-low and simmer until all vegetables are tender, roughly 30 minutes.

7.    While soup is simmering, prepare fritter batter. Whisk together rosemary, flour and baking powder. Whisk in egg and buttermilk and stir until smooth. Stir in corn, salt and pepper. Transfer to fridge.

8.    Remove soup from heat. Purée in a blender or with immersion blender. Strain through a fine mesh strainer, pressing well to extract all solids. Return to the stove over medium-low heat. Adjust seasoning with salt and pepper and thin with water if needed.

9.    Heat 2” of vegetable oil in a pot to 360 degrees Fahrenheit, or use a deep fryer. Spoon the batter in by teaspoonfuls and allow to fry until deep golden brown, about 5 minutes. Do not overcrowd. Transfer to paper towel to drain. Repeat with remaining batter.

10. Ladle soup into bowls and top with the fritters.

Steven Wilson 
~ brings his 25 years of experience and his passion for local ingredients to The Local Company (511 Danforth Avenue, Toronto).
www.localco.ca

 


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