Tribeca Grill Butternut Squash and Apple Soup with Chestnut Cream

Posted by Recipethyme at recipegoldmine.com on 8/26/2001, 12:37 am

Source: wnbc.com

To mark its 10th anniversary, Robert DeNiro's popular Tribeca Grill has published its very own cookbook chockfull of recipes that put new twists on old classics. This delicious butternut squash soup proves why the restaurant endures.

New York, Dec. 2 - Although Robert DeNiro's Tribeca Grill has a reputation as a celebrity haunt, it's the fabulous new American cuisine that keeps packing 'em in. To mark the restaurant's 10th anniversary, the Tribeca Grill Cookbook was released to share recipes full of new twists on old classics, such as this terrific butternut squash soup.

2 medium butternut squash
2 tablespoons olive oil
Coarse salt and freshly ground pepper, to taste
1/3 cup unsweetened chestnut puree
1/4 cup creme fraiche
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons unsalted butter
3 shallots, peeled, chopped
1 leek, white part only, washed, chopped
2 tablespoons Calvados or other apple brandy
6 cups vegetables stock or canned vegetable broth
2 cups apple juice
3 Granny Smith apples, peeled, cored, finely chopped
2 star anise
1 bay leaf
1/2 vanilla bean

Heat oven to 375 degrees F. Cut the squash in half lengthwise and remove the seeds Using a pastry brush, lightly coat the squash with olive oil and season to taste with salt and pepper. Place, cut-side down, on cookie sheet in the preheated oven. Bake for about 45 minutes or until the squash is tender when pierced with the point of a sharp knife and the flesh has taken on some color. Remove from the oven and allow to set until cool enough to handle.

While the squash is cooling, prepare the chestnut cream. Whisk together the chestnut puree and creme fraiche in a small bowl. Cover and refrigerate until ready to use.

Scrape the flesh from the squash and place into the bowl of a food processor fitted with the metal blade. Add the cinnamon and nutmeg and process to a smooth puree. Set aside.

Heat the butter in a large saucepan over medium heat. Add the shallots and leek and saute for about 3 minutes or just until the vegetables are beginning to sweat their liquid. Stir in the brandy and cook for about 4 minutes or until the pan is almost dry. Add the broth and juice and bring to a boil. Stir in the apples and the reserved squash puree along with the star anise and bay leaf.

Slit the vanilla bean open and scrape its seeds into the soup (you can keep the vanilla bean and place it in some sugar to add a hint of vanilla for flavoring coffee or tea). Bring the soup to a boil; lower the heat and simmer, stirring frequently, for about 30 minutes or until the apples are soft. Remove and discard the star anise and bay leaf.

Place the soup in a blender and process, in batches if necessary, to a smooth puree. If the soup seems too thick for a smooth, light puree, add additional broth. Taste and adjust seasoning with salt and pepper. If necessary, transfer to a clean saucepan and reheat over medium heat before serving.

Serve hot, either in individual shallow soup bowls or a large tureen, garnished, if desired, with a dollop of chestnut cream in the center.