Autumn Squash Soup With Puff Pastry Recipes

PANERA BREAD AUTUMN SQUASH SOUP

Steps:

• Preheat oven to 350 degrees. Peel and cut butternut squash into 1-inch cubes. Drizzle 1 tablespoon vegetable oil over the butternut squash and stir to coat it well. Bake for about 30 minutes or until the butternut squash is fork-tender. Do not let the squash brown.
• In a large stockpot, add 1 tablespoon vegetable oil and saute onions until they are translucent. Sprinkle a little salt over the onions as you saute them. By salting the onions you will pull moisture out of the onions and the onions will cook more quickly.
• When the onions are translucent add pumpkin, butternut squash, vegetable stock, curry powder, and cinnamon, apple juice, and honey. Heat through. When the soup is hot, use an immersion blender to make the soup smooth. You can use a blender to make the soup if desired. Add cream to the soup, and stir the cream.
• Toast the pumpkin seeds in a small skillet. Heat through until they become fragrant. Remove from heat immediately.

AUTUMN TORTE RUSTICA

Steps:

• Preheat oven to 400°. Place squash slices on baking sheet coated with cooking spray. Lightly spritz with cooking spray. Bake 15 minutes or until tender., Meanwhile, in a bowl, combine two eggs, cheeses and sage. In a small bowl, whisk water and remaining egg; set aside., In a large skillet, saute onion in oil until tender. Stir in the spinach, garlic and nutmeg. Cook and stir for 2 minutes; set aside., Unfold one pastry sheet onto a lightly floured surface. Roll out into a 14-in. square. Press onto bottom and up sides of a greased 9-in. springform pan, allowing excess pastry to drape over edges. Brush with reserved egg mixture. , Layer with half of the squash, cheese mixture and spinach. Repeat layers. Roll out the remaining pastry into a 10-in. square; place over filling. Trim edges; fold the bottom pastry over the top and press edges to seal. Reroll pastry trimmings. Cut out with a small leaf cookie cutter; place on torte. Brush pastry with egg mixture., Place pan on baking sheet. Bake at 400° 40-45 minutes or until golden brown. Remove to wire rack to cool for 45 minutes. Serve warm or at room temperature. Refrigerate leftovers.

AUTUMN SQUASH SOUP WITH PUFF PASTRY

Steps:

• Preheat the oven to 400°F. Place the squash half, cut side down, in a pie tin or small baking dish with 1/2 inch of water. Bake, uncovered, until the flesh can be easily pierced with the tip of a paring knife, about 40 minutes, adding a little more water if necessary. When cool, scoop the flesh out of the skin. You should have about 1 cup.
• Pierce the sweet potato in several places with a fork. Place it in a pie tin or on a baking sheet and bake alongside the squash until tender when pierced, about 1 hour. When cool enough to handle, scoop the flesh out of the skin. You should have about 1 cup.
• Melt the butter in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the brandy and simmer for 1 to 2 minutes to burn off the alcohol. Add the squash, sweet potato, ginger, cinnamon, and stock. Bring to a simmer and cook gently for about 5 minutes to blend the flavors.
• In a blender or food processor, puree the contents of the pot until smooth. Pour into a clean pot. Whisk in the cream. Thin with additional stock if needed to achieve a pleasing soup consistency. Season to taste with salt and pepper. Let cool to room temperature.
• Preheat the oven to 425°F. On a lightly floured work surface, roll the puff pastry to a 1/8-inch thickness. Cut 6 rounds, each 2 inches larger in diameter than the top of the soup bowl (for a 5-inch bowl, cut a 7-inch round). To guide you, invert a bowl onto the flattened pastry and cut around it. You can gather and reroll the scraps once. Put the rounds on a baking sheet and refrigerate for 20 minutes.
• Divide the soup among 6 ovenproof bowls. Brush the rim of each bowl with egg wash. Cover with a round of pastry and press the pastry firmly around the sides so the top is taut, like a drum. Make sure there are no cracks in the pastry. Brush the tops lightly with egg wash.
• Bake until the pastry is puffed and golden brown, about 25 minutes. Serve immediately.
• Enjoy with Cakebread Cellars Chardonnay Reserve or another full-bodied, oak-aged white wine.