Confit Week: Butternut Squash Soup with Apple Confit

C – OK, now I’m trying something new.

Confit with oil? I get it. What about making confit of other things not in oil? The confit technique is pretty much poaching something in it’s own juices. To confit a duck, you have to use duck fat.

Of course, there is no such thing as potato fat or garlic fat, so we used canola or grapeseed oil.

When I discovered that I could make an apple confit. I had to try it. Confit week couldn’t be complete if I didn’t make a confit with fruit.

It’s a great addition to butternut squash soup. I loved how the sweet apples really balanced the savory soup.

I loved the tender apple chunks. It’s sort of an apple sauce, but more complex. We added some Calvados into both the soup and the apple confit. It was a wonderful, tasty addition.

I couldn’t believe how much I liked this soup.

If you are looking for another interesting butternut squash soup, try this one. I loved the balance of flavors as well as the creamy smooth texture.

Confit Week: Butternut Squash Soup with Apple Confit

Recipe type: Soups

Author: Christina

Prep time: 20 mins

Cook time: 1 hour 10 mins

Total time: 1 hour 30 mins

Serves: 8 cups

Ingredients

• 3 cups vegetable stock
• 1 Tbsp canola oil
• 1 medium yellow onion, thinly sliced
• salt to taste
• pepper
• 3 Tbsp Calvados
• 4 pound butternut squash, peeled, seeded and cut into large cubes, about 6 cups
• 1 Tbsp unsalted butter
• 2 McIntosh or another flavorful, not-too-tart apples, peeled, cored and sliced, about 2½ cups
• ½ cup apple juice
• ½ cup crème fraiche

Instructions

1. Heat oil in the stock pot and add onion, ½ teaspoon salt and a pinch of pepper.
2. Saute onions over medium heat until they are slightly caramelized, about 15 minutes, adding a little stock as you cook. Use a wooden soon to scrape them as they stick to the pan.
3. Add two tablespoons of Calvados and cook for 1 to 2 minutes, until pan is almost dry.
4. Add the squash and 1 teaspoon of salt to the onions.
5. Add just enough stock to barely cover the squash (about 2 cups). The squash breaks down quickly and releases more liquid as it cooks.
6. Cover the pot and cook over medium heat for 20 to 30 minutes, until squash is very soft.
7. Puree the soup in a blender or food processor. Thin it with stock to reach the desired consistency.
8. Return puree to the pot, cover and cook over low heat for 30 minutes.
9. While the soup is cooking, make the apple confit.
10. Melt the butter in a medium-size saute pan and add the apple. Saute over medium high heat, stirring to coat with the butter.
11. When apples are heated through, add the remaining Calvados and cook for 1 to 2 minutes, until the pan is almost dry.
12. Add the apple juice. Cover the pan and cook over medium heat for 15 to 20 minutes, until soft. Cook uncovered for 8 to 10 minutes to reduce the liquid. Mash the apples slightly, making sure the confit retains some texture.
13. Stir half the confit into the soup, saving the rest to top each serving.
14. Season soup with salt and pepper to taste.
15. Add a spoonful of apple confit, with a swirl of crème fraiche to each serving.
16. Enjoy!

3.1.08

The recipe is really easy and makes quite a bit.

Now, I know I can confit just about anything.

Adapted from: Annie Somerville, “Fields of Greens”