-
1
Walnuts -- In a dry saute pan, use non-stick if possible and heat up the walnuts on medium high heat until they get slightly toasted.
-
2
They don't take long.
-
3
Just 2-3 minutes.
-
4
Then add in the sugar and stir well.
-
5
The sugar will begin to melt in seconds.
-
6
Keep stirring until they are all well combined and coated in the sugar mixture.
-
7
Remove to a cookie sheet or baking sheet lined with parchment paper or you can use wax paper and lay them out separating them so they can cool.
-
8
Thats it.
-
9
They will cool in just minutes and then transfer to a baggie and freeze for later or just refrigerate if you are going to be using them soon.
-
10
Roasting -- Add to a large bowl the squash, apples, pears and onion.
-
11
Drizzle with the olive oil and mix well.
-
12
Transfer to a large baking sheet and spread out.
-
13
Sprinkle with the salt and pepper.
-
14
Pre-heat the oven to 400 degrees and cook for 20 minutes or less until all the vegetables and fruits are soft.
-
15
Remove and just let cool while you cook your bacon and celery.
-
16
Soup Base -- In a large soup pot, add the bacon and just a little oil, maybe 1/2 teaspoon to get it started and cook until crispy.
-
17
Then to the same pot, add the celery and cook until tender, 3-4 minutes.
-
18
Add in the apple cider, chicken broth, bay leaf, allspice, sage and all the vegetables and cook 15 minutes until all the flavors combine.
-
19
Puree -- Now, I use my immersion blender right in the pot and blend until smooth, but you can also use a regular blender.
-
20
Add a little at a time until it is all smooth and pureed.
-
21
Return to the pot and add the cream and check for seasoning.
-
22
Heat another couple of minutes and it is done.
-
23
Garnish -- Remember those walnuts?
-
24
Well just chop those and some dried cranberries and mix them together for great topping.
-
25
Serving -- A big bowl of soup -- drizzle with a little maple syrup, top with a spoon of the cranberry walnut mixture and a little dollop of the creme fraiche.
-
26
Heaven!
