3 cup butternut squash, chopped
1/2 cup orange juice
1/3 cup dark brown sugar
1 cinnamon stick
1/4 cup sweet butter
1 cup leek, chopped
1/2 cup onion, chopped
1 granny smith apple, peeled chopped
4 cup chicken stock
1/3 cup heavy cream (optional)
freshly ground white pepper
1/4 cup extra virgin olive oil
1 cup butternut squash, diced
1/4 cup sage leaves
1/8 cup italian parsley
1/2 cup canola oil
6 sage leaves
How to prepare
In a lg bowl, toss 3 cup of butternut squash, peeled and seeded, cut into lg chunks. Add orange juice, brown sugar, and cinnamon stick. Pour into roasting pan and cover with aluminum foil. Bake in a preheated 450 oven for 1 hour or until tender. Show: completed pan #2 with roasted squash. Discard cinnamon stick, drain and set juice aside.
In a heavy bottom stock pot place butter, leek white part only – rough chopped, onion and apple. Cook slowly over a medium flame, stirring frequently until very tender. Do not allow to color. Add chicken stock or vegetable bouillon. Bring to a low boil. Add squash, but not the squash juice. Cook for five min and add the optional 1/3 cup heavy cream and simmer for about 5 min. Cool and puree with a hand blender till very smooth.
In a non-stick saute pan, over a high flame place 1/4 cup extra virgin olive oil. When it begins to smoke, add 1 cup of butternut squash, diced into small pieces. Stir until slightly colored. Add the reserved “juice” from the squash that was made earlier. Cook until all the liquid evaporates and the squash is lightly glazed. Reserve in a warm place.
Place sage leaves, italian parsley and canola oil in a blender with a few ice cubes. Blend at high speed till very smooth. Pour into a cup and refrigerate.
In a small pan with a little peanut oil, fry 6 lg sage leaves till crispy and drain on paper towels.
Ladle squash “soup” puree into six warm bowls. Sprinkle glazed, diced squash evenly over bowls, and drizzle about one tsp sage oil over each, and lay one sage leaf on each soup. Serve immediately. By Wolfgang Puck