Delicata Squash Soup w/ Coffee Roasted Carrot Coulis Recipe via Boulevard 18

It's time to dust off those recipe books or re-visit that Pinterest board. Thanksgiving is almost here, and in honor of our favorite culinary holiday, we have asked a few local chefs to share their favorite Thanksgiving recipes. Boulevard 18 in New Canaan is the first up with a delicious Delicata Squash Soup with Coffee Roasted Carrot Coulis and Roasted Pumpkin Seeds. 

Stay tuned for additional recipes as we will be posting new ones up until the big day....

Delicata Squash Soup with Coffee Roasted Carrot Coulis and Roasted Pumpkin Seeds 

For the Soup 

1 large Spanish Onion sliced

8 delicata squash

2 apples, peeled, seeded, and sliced

1 Fennel bulb, sliced

2 shallots, sliced

1 Fresno Chili, seeded and sliced

2 stalks celery, sliced

3 Tablespoons extra virgin olive oil

1 Tbl. Curry powder (we used sun brand)

1 can coconut milk

2 teaspoons sugar

salt and pepper to taste

Take half of the squash and apple and toss them with 1 Tbl. Oil, the sugar, and salt and pepper. Roast them in a 450º oven until soft and nicely caramelized

In a large pot, over medium heat, add the remaining oil and the onion, fennel, shallot, and celery. Cover and sweat until softened. Add the chili, the remaining apples and squash and cook for a few minutes more. Add the curry powder and cook for a few minutes more, stirring periodically. Season with salt and pepper.

Add water until the vegetables are covered by 2 to 3 inches. Cook for about 20 minutes at a simmer. Add the roasted squash and apple and cook for another 10 minutes. Puree in a blender.

For the coffee roasted carrot coulis:

¼ lb coffee beans

3 carrots scrubbed

salt and pepper

2 Tbl vegetable oil

2 Tbl water

Mix the coffee beans with 1 Tbl. Oil and 1 Tbl. Water. Place on the bottom of a small roasting pan. Place the carrots on top of the coffee and cover the pan with foil. Roast in a 400º oven for about 40 minutes until the carrots are very soft all the way through. 

Place the carrots with the remaining oil and water in a blender and blend until smooth. Season with salt and pepper 

Roast ½ cup pumpkin seeds on a sheet pan in a 350º oven for about 5 minutes until lightly browned.

Ladle the soup into bowls and garnish with the coulis, the pumpkin seeds, and maybe a little chopped chives. 

Photo courtesy of CHOW.com