- In a medium saucepan, pour in the soup and bring to a slow boil. Adjust seasoning if needed.
- Once soup is heated, divide the soup with a ladle into two bowls. Garnish with extra virgin olive oil and chive batons. Enjoy!
Butternut Squash, Granny Smith, Bartlett Pears, Butter, Vegetable Stock, Cider Vinegar, Salt, Pepper, Cinnamon, Chive
How We Got Here:
This soup is a testament to simplicity in cooking, one that has been incredibly popular over the years at Cornerstone. We start by peeling, seeding, and large dicing butternut squash, granny smith apples, and pears. By keeping the cuts of each component the same, we ensure even caramelization during the cooking process. We toss the each in extra virgin olive oil and thyme, then roast. Once we start to see color, we transfer to a stock pot, add our house made vegetable stock, and cook until tender. We then puree in a vita mix and strain through a chinois creating a velvety smooth texture. Finally we season with salt, apple cider vinegar, and cinnamon. All the remaining ingredients are carefully prepped and packaged ready for you, the @Home Chef, to finish the dish. Enjoy!