winter squash soups are always one of my favorites, especially when there is something that makes it unique. adding in a splash of the saute adds an amazing flavor profile that tastes surprisingly like bacon 😉 which can’t be bad!
squash and sauté soup 
yield: 4 servings
1 small kabocha squash
1 small butternut squash
1 small spanish onion, julienned
½ bulb fennel, julienned
1 jonagold or fuji apple, peeled and sliced
5 tbsp the saute
1/3 cup apple cider
1 quart chicken stock
1/3 cup heavy cream
2 tbsp butter
1/4 cup canola oil
- cut kabocha and butternut squash in half and scoop seeds out with a spoon. drizzle squash with oil and season with salt. place halves cut side down on a sheet tray and cook at 350 degrees until fork tender, about 40 minutes. once tender remove from oven and allow to cool so they can be safely handled.
- in a medium sauté pan melt butter and add onions and fennel. slowly sweat until they begin to caramelize and turn golden brown. add the saute to pan and allow to cook for 3 minutes.
- once squash is cooled, use a spoon to scoop flesh away from skin and place it in a medium sauce pot. add caramelized onions and fennel mixture, chicken stock, apples and apple cider to pot. allow to simmer on low for 20-25 minutes, stirring occasionally.
- allow soup to cool slightly and transfer half to a blender. add half of the cream and carefully blend soup until smooth, salting to taste. repeat the same process with remaining soup and season to taste. serve with spiced cashews.
spiced cashews
½ cup cashews, whole and pieces
1 tbsp butter
½ tsp rub #2
½ tsp salt
- in a pan melt butter. add salt and rub #2 and allow cook for 2 minutes. toss cashews with butter mix and place on a pan in a 350 degree oven for 10 minutes.