at Caesars Palace
3570 Las Vegas Boulevard
Las Vegas, NV 89109
Butternut Squash & Apple Soup
Chef Bradley Ogden of Bradley Ogden at Caesars Palace –
Las Vegas, NV
Adapted by StarChefs
Yield: 4-6 Servings
2 pounds butternut squash
5 Tablespoons unsalted butter
1 cup coarsely chopped yellow onion
1 leek, white part only, washed, cut lengthwise in half and sliced thinly
2 green apples, cored and diced
1 Tablespoon fresh sage, chopped
4 cups chicken or vegetable stock
1 ½ cups apple cider
Freshly ground black pepper
Lemon crème fraiche, for garnish
Toasted pumpkin seeds, for garnish
Preheat oven to 425°F. Cut the squash in half lengthwise. Place it
on a baking pan and dot each half with 1 Tablespoon butter and sprinkle
with allspice. Roast in oven for 1 hour or until the squash is very soft.
The squash should have some patches of browned skin for the best flavor.
When it is done, remove from oven and cool slightly.
While squash is roasting, prepare soup
base. Melt remaining butter in a medium saucepan over moderate heat. When
the butter is foaming but not brown, add the onion, leek, apples and sage.
Reduce heat, cover the pan and simmer for 5-10 minutes or until tender.
Add the chicken stock and apple cider. Bring to a simmer and cook for
about 15 minutes.
When the squash is cool enough to handle,
scoop out the pulp (about 2 cups). Add the pulp to the soup base and simmer
for 5 minutes. Puree the soup in a blender until very smooth. Strain through
a fine-meshed sieve.
When ready to serve, reheat the soup
over moderate heat until it just reaches a simmer. Season with salt and
pepper to taste. Ladle into hot soup bowls and garnish with lemon crème
fraiche and toasted pumpkin seeds.
A creamy sparkling wine such as the Willm Cremant d’Alsace NV