Earthy butternut squash, fragrant fennel and sweet orchard apples come together in a luxurious and comforting fall soup celebrating the bounty of autumn enjoyed by the Elves of Rivendell.
Autumn in Middle Earth
As the fall season is upon us, we can imagine the transition from bright florals and vibrant green botanicals to the golden hues and burnt colours of autumn spreading across the foliage of JRR Tolkien’s Middle Earth. We can’t help but wonder, what would delights would the men of Gondor or Rohan enjoy as the leaves begin to turn and fall to the earth? Or what enchanting autumnal delicacies would the Elves enjoy amongst the falling leaves of Rivendell? Let us explore together some of the culinary delights from different lands for an Autumn Feast in Middle Earth.
In Rivendell
Beneath the turning leaves of Imladris, the elves of Rivendell gather for an autumnal celebration featuring a plethora of produce harvested after summer. Earthy squash is paired with fragrant fennel and sweet apples in this warm and nourishing soup. Simmered with shallots, leeks, and herbs, this soup is puréed until smooth and then topped with roasted squash seeds and a dusting of aromatic fennel pollen. Perfect for a cool fall day, this comforting soup is a celebration of autumnal flavours.
Ingredients
Butternut squash: You will need one large or two small butternut squash for this recipe. The total weight is based on the squash after peeling. I suggest saving the seeds to roast and use as a garnish. If you wish to do the same, consider using two small squash so that you will have double the amount of seeds. Otherwise, you can use roasted pepitas as a garnish instead.
Fennel: This recipe includes fennel in a few different forms. The bulb is diced and added to the soup while the fronds are reserved for garnish. I like to add a splash of Pernod to bump up the fennel flavour, however, it is entirely optional.
A light dusting of fennel pollen adds another element of aromatic fennel flavour to this soup; although, it too, is optional. Painstakingly gathered from the flowers of wild fennel this unique herb does have a higher price point; however, with its intense flavour you don’t need to use much. I ordered mine from Canadian based Silk Road Spice Merchant.
Apples: I used honey crisp apples in this recipe, although you could use any type of apple you prefer.
Shallots: I prefer the mild flavour of shallots in this recipe, however, you could substitute with regular onions instead.
Leeks: I love the mild and slightly sweet flavour of leeks, so I often use them in soups. However, they are optional. You can easily substitute them with a little more shallots, or just leave them out.
Vegetable broth: Using vegetable broth keeps this dish vegetarian but you could use chicken broth if you prefer. I typically use a good quality, organic store-bought broth.
How to Make Butternut Squash Soup with Fennel and Apples
Prep the vegetables
Peel and dice the butternut squash. Reserve the seeds from the pulp if using. Rinse the seeds and transfer to a towel to dry. Set aside. Peel and dice the shallots, mince the garlic, and slice the leeks. For the fennel, trim the stalks from the bulb. Remove the core and dice the fennel bulb. Reserve some of the fronds for garnish. Peel, core, and dice the apples. Tie the fresh thyme, sage, and bay leaves together to make a bouquet garni and set aside.
Make the soup
In a large, heavy bottomed pot, heat the olive oil over medium heat. Add the shallots and leeks and sauté for 3 to 4 minutes until they soften and begin to brown. Add the minced garlic and sauté for 30 seconds. Add the kosher salt, nutmeg, and pepper and briefly sauté.
Add the diced squash, fennel bulb, and apples to the pot along with the broth and Pernod. Add the bouquet garni to the soup and bring to a simmer. Cook the soup on a low simmer for 15 to 20 minutes until the vegetables are very tender.
Roast the seeds
Meanwhile, preheat the oven to 325°F. Transfer the washed squash seeds to a small baking sheet. Combine the kosher salt, onion powder, cayenne, and pepper in a small bowl. Drizzle the seeds with the olive oil and sprinkle with the seasoning. Toss the seeds to coat.
Roast the seeds for 7 minutes. Stir the seeds on the pan and then continue roasting for another 5 to 10 minutes until they are browned and toasted. Set aside to cool.
Blend the soup
When the vegetables are tender, purée the soup. Remove and discard the bouquet garni. Carefully transfer about half the soup to a blender. Cover and blend until smooth. Pour into a separate container. Repeat with the remaining soup. Rinse the soup pot and return the puréed soup to the pot. Reheat the soup and taste for seasoning, adding a bit more kosher salt if needed.
Serve the Butternut Squash Soup with Fennel and Apples
To serve the soup, pluck some of the reserved fennel fronds. Whisk together the cream and sour cream to make a thick cream. Ladle the soup into bowls. Top with a drizzle of thickened cream. Sprinkle with the roasted squash seeds and a dusting of fennel pollen. Top with a few fennel fronds and enjoy!
