Ingredients:
2 Tbs butter
1 white/yellow onion, diced
1 apple, peeled, cored, diced
1 whole butternut squash, peeled, cored, and cubed
1/2 tsp black pepper
olive oil
sage leaves
4 cups veggie stock
1/2 cream (this isn't necessary but it makes it extra creamy)
extras:
pomegranate seeds
1 Tbs butter
halloumi cheese
Toss the cut up butternut squash with a little olive oil and place on a tray (I suggest using parchment or tinfoil that has been sprayed) and roast at 400 degrees for about 20 minutes just to soften it.
Meanwhile, in a large pot, melt butter and add onion. Saute until the onion is translucent. I then chopped up 4 sage leaves and added them and cooked for another minute or two. Then I added the apple and the veggie stock. When the squash was soft I tossed that in the pot and I brought the temperature up until the soup started to boil. I then turned the heat off, added the cream, and then used an immersion blender until the soup was smooth.
In a saute pan I melted the butter, drizzled in a little olive oil, and cooked a handful of sage leaves until they just started to crisp up. Then I took them out and set them on a paper towel to drain the excess oil. Next I cubed up halloumi cheese and added that into the hot pan. halloumi is not a melting cheese. So I cooked each side for maybe two minutes, just until it browned. Then I removed the seeds from a Pomegranate (a lot more work than I realized, but worth it). The pomegranate seeds give you a little sweetness and a crunch, the sage adds flavor, and the halloumi is, well, I just love cheese. Back in August, I ordered the scrambled eggs at Great White in Venice beach and the dish came with a side of halloumi and from then on I have wanted halloumi with everything. Because I love cheese.
~ Stephanie
This was the best soup! The creamy base and the delicious trifecta of garnishes. It's always the right time for halloumi!
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