Butternut Squash and Apple Soup with Sausage and Jerked Pumpkin Seeds

An adaptation from Jeff Blank’s (the chef at Hudson’s on the Bend) wonderful cookbook, Cooking Fearlessly. Our neighborhood Gourmet Club brought this recipe to my attention at the perfect moment: when I had some leftover roasted butternut squash. I decided to use what I had on hand, add some sausage to make it a one-dish meal and then add Chef Jeff’s creative garnishes. My version did turn out pretty thick, so if I attempted this again, I would probably add more liquid.

Butternut Squash and Apple Soup with Sausage and Jerked Pumpkin Seeds

I am hesitant to even write a “recipe” here, since I’m sure that Chef Blank would think I butchered his recipe, but here’s the rundown, for anyone that wants to try it:

2 cups leftover roasted butternut squash (had been seasoned with a little cinnamon and curry)
2 peeled, cored, chopped Granny Smith apples
1 package sausage (I used Healthy Choice – it’s not the most “gourmet”, but it is arguably healthier)
about 3 cups chicken stock
about 1/4 cup half and half
1 more Granny Smith apple (peeled, cored and thinly julienned, for garnish)
3/4 cup raw pumpkin seeds
about 1/4 cup of your favorite “Jerk” seasoning
(Jeff Blank has a really tasty recipe in his book, with more curry and sugar than most have. I’m going to try his Jerk seasoning on some oven-toasted cashews sometime for a fun cocktail snack. Mmmmm…..)
1 and 1/2 Tbsp. melted butter

You will need to prepare the pumpkin seeds ahead of time:
Pour the melted butter over them, add the Jerk seasoning and stir. Bake at 250 degrees for about an hour, turning and stirring about every 15 minutes.

For the soup:
Heat the stock and squash together in a large saucepan. Add the apple and simmer until soft. Puree in small batches in the blender. Put the pureed soup back into the saucepan. Cut the sausage into bite-sized pieces and brown in a separate pan. Add the sausage to the soup. Add cream and gently heat, stirring to blend. Ladle into bowls, topping with a “clump” of the reserved, julienned apple and then a sprinkle of the pumpkin seeds.