Serves 6 to 8.
2 Tbs. Canola or Vegetable Oil
1 Tbs. Unsalted Butter
1 Medium Yellow Onion, diced
3 Tbs. Calvados
3 Cups Chicken Stock
4 lb. Butternut Squash, peeled, seeded cut into large chunks
Pinch of Freshly Grated Nutmeg
1 Bay Leaf
1 Sprig Fresh Thyme
Salt and Freshly Ground Black Pepper to taste
Apple Confit:
2 Tbs. Unsalted Butter
½ Medium Sweet Onion (Vidalia or Walla Walla), chopped
2 Gala Apples, peeled and roughly chopped
1 to 2 Tbs. Sugar (to taste)
2 Tbs. Calvados
1/3 Cup Apple Cider
Crème Fraiche and Chives for Garnish
METHOD:
Heat a medium heavy-bottomed saucepan over high heat. Add vegetable oil and butter to pan and heat until butter is foamy. Add diced onions and sauté until lightly browned (about 15 minutes). Add in Calvados and cook for a minute, stirring constantly. Add one cup of stock and continue to deglaze the pan using a wooden spoon to scrape up the browned bits. Add the squash and just enough stock to cover the squash. Add the nutmeg, then add the bay leaf and thyme sprig in a bouquet garni bag or mesh strainer.
Cover the pot and cook over medium heat for 25 minutes, until the squash is very soft. Remove the bouquet garni. Puree the soup using a blender or stick blender; thin it with additional stock to reach the desired consistency. Return the pureed soup to the pot if using a blender, cover and continue to cook over low heat for an additional 20 minutes.
For the Apple Confit:
Melt the butter in a medium size sauté pan over medium heat. Add the sweet onions and sauté until golden. Add in the apples and continue to sauté until apples have softened. Sprinkle sugar over the top. Stir and sauté until the apples are well glazed. Add the Calvados and cook for 2 minutes. Add the apple cider and cook until reduced to a thick syrup.
To serve the soup:
Ladle soup into warmed serving bowls. Drizzle with a little crème fraiche. Place a spoonful of the glazed apples into the center of the soup bowl and top with chives.
