This creative twist on butternut squash soup features crispy pan-fried soup cakes made from reduced soup, served in bowls with fresh hot soup poured around them for an elegant presentation with amazing textural contrast.
Recipe Details
Ingredients
- 1.5kg butternut squash, peeled and cubed
- 3 medium Honeycrisp apples, peeled and quartered
- 60ml olive oil, divided
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 30ml fresh ginger, grated
- 1.5L vegetable stock
- 240ml apple cider
- 240ml heavy cream
- 60g unsalted butter
- 20 leaves fresh sage leaves
- 45ml pure maple syrup
- 5ml ground cinnamon
- 2.5ml ground nutmeg
- 120g panko breadcrumbs
- 60g Parmesan cheese, grated
- 2 large eggs, beaten
- 60g all-purpose flour
- for frying vegetable oil
- to taste salt and white pepper
- for serving crème fraîche
- 60g toasted pumpkin seeds
Instructions
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Preheat oven to 220°C (425°F). Toss 1.5kg butternut squash and 3 medium Honeycrisp apples with 30ml (2 tbsp) 60ml olive oil, salt, and pepper.
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Roast on baking sheet 35-40 minutes until caramelized and tender, turning once.
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In large pot, heat remaining olive oil over medium heat. Sauté 1 large yellow onion until soft, about 8 minutes.
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Add 4 cloves garlic and 30ml fresh ginger, cook 1 minute. Add roasted squash and apples.
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Pour in 1.5L vegetable stock and 240ml apple cider. Add 5ml ground cinnamon, 2.5ml ground nutmeg, and 45ml pure maple syrup. Simmer 20 minutes.
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Using immersion blender, purée until smooth. Stir in 240ml heavy cream and season with to taste salt and white pepper.
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Pour 720ml (3 cups) soup into shallow pan. Simmer, stirring frequently, until very thick (about 20 minutes). It should be like mashed potatoes consistency.
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Spread thick soup mixture in parchment-lined 20x20cm (8x8-inch) pan. Refrigerate 2 hours until firm.
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Cut chilled soup into 6 squares. Set up breading station: 60g all-purpose flour, 2 large eggs, and 120g panko breadcrumbs mixed with 60g Parmesan cheese.
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Dredge each cake in flour, then egg, then breadcrumb mixture.
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Heat 1cm (1/2-inch) for frying vegetable oil in skillet over medium-high heat. Fry cakes 2-3 minutes per side until golden.
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Meanwhile, reheat remaining soup. In small skillet, fry 20 leaves fresh sage leaves leaves in 60g unsalted butter until crispy.
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Place one soup cake in center of each bowl. Ladle hot soup around (not over) cake.
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Top cake with for serving crème fraîche, crispy sage, and 60g toasted pumpkin seeds.
Tips
Soup Consistency: The reduced soup for cakes must be very thick - it should hold its shape when cooled.
Make-Ahead: Prepare soup cakes up to 2 days ahead. Bread and fry just before serving.
Roasting Importance: Don't skip roasting - it caramelizes sugars and deepens flavors significantly.
Apple Selection: Honeycrisp or Granny Smith work best. They hold shape and provide good sweet-tart balance.
Serving Drama: Pour hot soup tableside for impressive presentation. The temperature contrast is part of the appeal.
Texture Tip: Cakes should be crispy outside, creamy inside. Don't over-fry or they'll dry out.
Garnish Options: Try candied pecans, microgreens, or a drizzle of truffle oil for extra elegance.
Traditional Option: Skip the cakes and serve as regular soup with crusty bread for simpler preparation.