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Recipe: Ahwahnee Roasted Butternut Squash Mulligatawny Soup
Similar Categories: Ahwahnee, Roasted, Butternut, Squash, Mulligatawny, Soup
1 large butternut squash (about 4 pounds)
2 tablespoons plus 1 teaspoon olive oil
3 cups apple juice
2 tart green apples, peeled, cored and diced
1 1/2 cups diced onion
3/4 cup diced carrots
3/4 cup diced celery
2 to 3 cloves garlic, minced
2 tablespoons uncooked Basmati rice
1 stalk lemon grass, chopped
1 tablespoon peeled and finely chopped ginger root
1 tablespoon curry powder
1 teaspoon fresh thyme leaves, chopped
1 bay leaf
4 cups chicken stock or broth
Reserved apple juice poaching liquid
1 cup heavy (whipping) cream
Reserved roasted squash pulp
1 cup plain yogurt
1 tablespoon chopped cilantro leaves
Kosher salt and freshly ground pepper, to taste
Carefully cut squash in half lengthwise. Scrape out seeds. Brush interior
surfaces of squash with 1 teaspoon of the olive oil, season the interior
surface of squash with salt and pepper. Place squash on sheet tray, skin
side up, roast at 400 F. until very tender. Scrape out the pulp with a large
spoon and reserve.
Bring apple juice to a boil in a large saucepan. Add diced apples and cook 2
to 3 minutes, or until tender. Using a slotted spoon, remove the apples from
the poaching juice and reserve for garnishing the soup. Continue to boil the
juice until it is reduced to 2 cups of liquid and reserve for later use in
the recipe.
In a large heavy stockpot, heat the remaining 2 tablespoons of olive oil,
add onions, carrots, celery, and garlic and cook over medium heat, stirring
frequently for about 10 minutes or until the vegetables are tender.
Add rice, lemon grass, ginger root, curry power, thyme and bay leaf. Cook 2
to 3 minutes on high heat, stirring frequently.
Add chicken broth, reserved reduced apple juice, heavy cream, and reserved
roasted squash pulp. Bring mixture to a boil, reduce heat to a simmer,
cover, and cook for 30 minutes.
Remove and discard bay leaf. In small batches at a time, place contents of
stockpot in a large blender and carefully process until smooth. (Firmly hold
the lid on the blender with a towel to prevent getting splashed with hot
soup.) Return soup to pot and heat to warm through. Taste and adjust the
seasonings.
Serve soup in warmed soup bowls or mugs and garnish with the yogurt,
cilantro, and the reserved poached diced apples.
Serve with crackers. At the Ahwahnee, they serve the soup with pumpkin seed
crackers.
Makes about twelve 1-cup servings.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Ahwahnee, Roasted, Butternut, Squash, Mulligatawny, Soup
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