Squash Soup With Pork & Apple Salsa

Turban Squash

This beautiful looking soup is made with leftovers and it took me about 10 minutes to make….. and it was delicious! A few nights ago I made an easy meal of roasted squash purée and a roasted pork tenderloin. It is very simple to make, I cut the squash in half, seasoned with salt and pepper and put it in the oven to roast. The pork tenderloin was seasoned with salt and pepper and put in the oven to roast along side the squash. Temperature was 375º and the squash was in the oven for about an hour and the pork for about 30-40 minutes.

Pork TenderloinPink Pearl Applethyme

 

 

 

 

 

For the soup I puréed the Turban Squash and heated it up. For the salsa, I chopped up the ends of the pork tenderloin and added a little thyme, olive oil and some Pink Pearl Apple I had leftover from a photo shoot for my preppings.com website where you can find definitions on the ingredients I used.

Squash Soup Pork & Apple Salsa

 

The tart flavor of the apple made a great addition to the soup and pork and apple is always a good combination. I call this using up leftovers, but in the restaurant business you call this a creative use of ingredients and the nightly special and where you can make your profits.

Choosing The Thanksgiving Squash

Hubbard Squash

Hubbard Squash

Every year for the Thanksgiving starter I make a puréed squash soup. At my local farmers market I choose a unique and unusual heirloom winter squash that gets hand picked for the special annual squash soup. I try to use a different squash every year and this year the selection is the Hubbard Squash (pictured above).

Past squashes I have used are Red Kuri Squash, Turbin Squash, Fairytale Pumpkin Squash, and my favorite a French variety, the Galeux d’Eysines.

Red Kuri Squash

Red Kuri Squash

 

Galeux d'Eysines Squash

Galeux d’Eysines Squash

For Soup

Fairytale Pumpking Squash

 

 

 

 

 

 

 

 

 

 

Cooking Instructions:

This is a simple soup to make and you can make it a day in advance. If you are using a large squash, and a lot of the winter squashes are large, cut it in half or quarters, lay onto a sheet pan, drizzle with olive oil, season with salt and pepper, cover with foil and roast until tender. In a large pot sauté onions, celery, and carrots and add chicken or vegetable stock. As an alternative you can also add a head or two of roasted garlic. Scoop the pulp from the squash and add to the pot and purée using an immersion blender or food processor. Garnish the soup with herbs, olive oil, bacon, or crab.

 

Fall Is Here

Pork Tenderloin, Squash, Quince Chutney

Pork Tenderloin, Squash, Quince Chutney

The first day of fall is upon us and the autumn ingredients are beginning to appear at the farmers markets. I found an array of hard/winter squashes that are great for roasting in the oven and then using as a side dish or for soup. I stumbled upon some Quince, and nothing screams autumn more then quince, so I made a tasty quince and maple chutney that I paired with pork tenderloin, puréed Delicata Squash, and Choy Sum braising greens.

 

Puréed Kabocha Squash Soup

Puréed Kabocha Squash Soup

Even though I have yet to feel a chill in the air, I wanted to use the beautiful Kabocha Squash I bought. It looks like a pumpkin and is very sweet. I roasted the squash after slicing it in half, sautéed mirepoix and garlic, added chicken stock, and puréed everything together. Easy and tasty.