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Turkey Tips
Red Kuri Squash and Apple Cider Soup
Paul Kahan, Blackbird-Chicago, IL
Adapted by StarChefs

Yield: 6 servings

  • 8 sprigs thyme
  • 1 cinnamon stick
  • 1 medium onion, roughly chopped
  • 1 medium carrot, roughly chopped
  • 1 rib of celery, roughly chopped
  • 3 pounds red kuri squash, peeled and roughly chopped
  • 2 granny smith apples, peeled, cored and roughly chopped
  • 2 cups apple cider
  • 4 Tablespoons butter
  • 1 cup heavy cream
  • ½ cup brown sugar
  • kosher salt and fresh cracked black pepper to taste
  • ½ cup crème fraîche
  • 6 sprigs fresh chervil
  • 2 cups sage croutons (see recipe below)
  • red kuri squash and celery relish (see recipe below)

Wrap thyme sprigs and cinnamon stick in cheesecloth and tie with a string. Set aside.

In a large pot over medium heat, cook onions, carrots and celery in butter until vegetables are softened and onions are translucent. Add squash and apples and continue cooking, stirring frequently, until tender.

Add apple cider and enough cold water to cover vegetables by 1 inch. Add thyme and cinnamon sachet. Bring to a boil, reduce heat and simmer for 45 minutes or until vegetables are very tender.

Remove from heat and remove satchel. Working in batches, puree in a blender until smooth. Strain through a medium sieve, then add cream, brown sugar, salt and pepper. If soup is too thick, thin with water and adjust seasoning.

Serve soup with squash-celery relish, a dollop of crème fraîche, sage croutons and chervil sprigs.

Sage Croutons

  • 2 cups country-style bread, cut into ¾-inch dice
  • ¼ cup extra virgin olive oil
  • 1 heaping Tablespoon of chopped sage
  • kosher salt and fresh cracked black pepper to taste

Preheat oven to 400oF.

Toss bread cubes with olive oil, salt, pepper and sage. Cook in oven until golden brown. Cool to room temperature.

Red Kuri Squash and Celery Relish

  • 1 cup red kuri squash, peeled and cut into brunoise
  • 1 cup celery, peeled and cut into brunoise
  • 2 tablespoons butter
  • salt and pepper

In a sauté pan, cook squash over medium heat in butter until tender. Season with salt and pepper to taste. Cool to room temperature.

Using same procedure, cook the celery.

Combine the squash and celery, adjust seasoning to taste, if needed.