Autumn Squash Soup with glazed apples, sage and brown butter
- 2-3 lb mixed winter squash (butternut, acorn, ragosa, pumpkins)
- 5 apples
- 1 Tbsp olive oil
- 1 tbsp salt
- 1 tsp freshly ground black pepper
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 medium white onion
- 1 leek
- 2 Tbsp butter
- 32 oz Chicken Stock
- 5oz heavy cream
- 4 oz apple cider
- 1 cap apple cider vinegar
- 1 bunch sage
- 2 tbsp butter
- Salt and pepper to taste
- Preheat oven to 375 degrees. Half the squash and core out the seeds and toss with olive oil and salt.
- Place the squash flesh side down on a baking sheet with parchment. Roast the squash until it is tender to the touch.
- Meanwhile, dice onion and leek and saute in butter until soft, about 5 minutes. Add roasted squash to soup pot and pour in chicken stock to cover veggies. Peal apple, core and add to the pot. Cover pan and bring to boil.
- Once liquid is boiling, uncover and add spices and vinegar.
- Puree in a blender or food processor, adding heavy cream, and additional salt and pepper to taste. Reheat and serve.
- Peal, dice and sauté the apples in butter until carmelized slowly add the apple cider and reduze until a glazed is form.
- Spoon, over the soup and served with chopped sage and a drizzle of brown butter.
Flour + Water
Dinner 7 days a week
5:30 p.m. to midnight
2401 Harrison St. @ 20th St.
San Francisco, CA
Reservations: parties are limited to no larger than six
Flour + Water only takes a limited number of reservations there can sometimes be a wait for walk-ins during our busiest hours. So think about stopping by between 5:30pm and 7ish or after 10pm to beat the crowds.
About Thomas McNaughton:
"Food is in my head at all times," he says. "Among my favorite things are pig, stone fruit and Prosecco, but there is not one item that you could put in front of me that I wouldn't try. I love the challenge of 'total utilization' and turning less attractive cuts into memorable menu additions and dishes."
Thomas has a long career in the culinary industry; he graduated from the Culinary Institute of America in Hyde Park and gained valuable experience working for premier Bay Area restaurants La Folie, Gary Danko and Quince in addition to stints at Michelin-rated restaurants in France, Germany and Italy. The deepest connection for Thomas comes from the hands of farmers, artisanal producers and small productions within the neighborhood.
Just prior to beginning work on the opening of flour + water, Tom spent a good deal of time in a Bologna pasta factory honing his chops with all the hand rolled varieties under the watchful eyes of "committed artisans."