This warm and creamy soup will take your pallet on an adventure!
- 3 pounds (about 8 cups) butternut squash, peeled and chopped into 1” cubes
- 6 medium carrots (about 4 cups) peeled and chopped into 1” pieces
- 4 apples, unpeeled, core removed and chopped into 1” pieces
- 2 medium onions, chopped into 1” pieces
- 6 garlic cloves, skins removed
- ½ cup orange juice (2 oranges worth), if using oranges, don’t discard juiced orange halves, just quarter them and throw them right in
- ½ teaspoon celery seed
- ½ teaspoon crushed red pepper
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon ground all spice
- 1 teaspoon Chinese five spice
- ½ tablespoon salt
- 1 teaspoon curry powder
- ¼ cup olive oil
- ¼ cup maple syrup
- 1 small bunch of thyme sprigs
- 2 bay leaves
- 6 cups chicken stock
- 1 cup heavy cream
- Sour cream or crème fraiche for garnish
Place squash, carrots, apples, onions, garlic cloves, and orange quarters (if using) onto a tine foil lined baking sheet or large, solid steam tray.
In a large measuring cup or bowl, combine all seasonings, orange juice, olive oil and maple syrup. Drizzle over the squash, carrot and apple mixture, tossing to combine. Tuck in thyme bunch and bay leaves.
Place into Wolf Convection Steam Oven and select Convection Steam mode 300°. Cook for 25-30 minutes or until just tender. Press “mode” to turn off steam. Press “temp” and increase temperature to 400°. Continue to cook for another 25 minutes until squash and carrots are fork tender. Remove and allow to cool slightly. Remove bay leaves, orange quarters (if using) and thyme stems, most of the leaves should have fallen off during cooking.
Place roasted mixture into a large soup pot and blend using an emulsion blender (you can also use a blender if you wish) and blend until smooth. Add cream and stock, 2 cups at a time until desired consistency. You can serve with a dollop of sour cream or crème fraiche if you wish.
If purchasing a whole squash, the steam oven is a great tool to help make peeling a breeze! Simply put your whole squash into the steam oven (no need to cut or trim) and steam on steam mode for 25 minutes until just barely soft. At this point the skin should be easily peeled off by hand, being careful because the squash will be hot! Then you can chop the squash and continue with the recipe.