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Butternut Squash Soup with Apples

Butternut Squash soup with Apples

Ingredients

  • 6 oz butter
  • 5 pounds butternut squash ( peeled, seeded, cut into 1/2-inch pieces) (about 6 cups)
  • 3 cups chopped leeks (white and pale green parts only)
  • 1 cup carrot (chopped)
  • 1 cup yellow onion (chopped)
  • 1 cup celery (chopped)
  • 4 oz muscavado sugar (brown sugar)
  • 1 each Granny Smith apple ( peeled, cored, chopped)
  • 1 tbl thyme
  • 1 tbl sage (chopped)
  • 10 cups chicken stock
  • 2 cups apple cider
  • 1 cups sour cream
  • 10 sage leaves, sliced thin
  • ¼ cup toasted pumpkin seeds
  • 1 cup manufactures cream

 

Preparation Procedure:

  • Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
  • Working in batches, purée soup in blender, place in storage container and cool properly. This is the base of your soup.
  • When soup is cool, place into covered airtight container or simple deli style cups and freeze.

 

To Serve:

  • Remove soup from freezer and place into refrigerator the night before use.
  • Bring soup to simmer. Mix in manufacturer’s cream.
  • Serve soup and drizzle with sour cream, sprinkle of sliced sage leaves and toasted pumpkin seeds.

Yield: 108 fluid oz

Butcher’s Cuts: $26.2

Skirt Steak: Cowboy Marinade “AkaUshi Cattle”
Tri-Tip: Santa Maria Rub “AkaUshi Cattle”
Flank: Garlic & Lemon Snake River Farms “Black Wagyu”
Hanger: Fresh Herbs “USDA Natural Prime”


 

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