Autumn Squash Soup with Puff Pastry

Name: Autumn Squash Soup with Puff Pastry
Yield: serves 6
Ingredients: 1/2 acorn squash (about 3/4 pound), seeded; 1 large orange-fleshed sweet potato, such as a Garnet yam (about 3/4 pound); 2 tablespoons unsalted butter; 1 yellow onion, halved and thinly sliced; 1/3 cup brandy; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; 1 quart chicken stock (page 190) or vegetable stock (page 191), plus more as needed; 1/4 cup heavy cream; Kosher salt and freshly ground black pepper; 1/2 pound frozen puff pastry, thawed but cold; Egg wash: 1 whole egg beaten with 1 tablespoon milk

December 22, 2011

By adding a puff pastry top, Chef Albert Bouchard transforms an easy autumn vegetable soup into a first course suitable for company. The puff pastry seals in all the aromas until diners breach the flaky caps with their spoons. Note that you will need individual ovenproof soup crocks, similar to the type used for French onion soup. The diameter on top should be no more than 5 inches to have the proper ratio of soup to pastry. Chef Bouchard attended the 2006 Workshop.

Recipe notes

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