Jacky's on Prairie
2545 Prairie Avenue
Winter Squash Apple Soup
2 Tbs butter
1 large onion, chopped
1 cup carrots, diced
1/2 cup celery, diced
1/2 tsp. Pumpkin Pie Spice (Spice House)
4 lbs. winter squash, roasted and peeled
4 gala apples, peeled and cored
1/2 cup apple cider
8 cups vegetable broth
1 tsp Chicago Old Town Spiced Sugar
salt (to taste)
pepper (to taste)
1 cup yogurt
1 tsp lemon juice
1 Tbs olive oil
1/2 tsp salt
For The Soup
Melt butter over medium high heat, add onions and sauté until translucent. Add carrots, celery and pumpkin spice. Sauté, stirring constantly until mixture starts to brown. Be careful not burn the spices.
Add roasted squash, apple, apple cider and vegetable broth. Bring to a boil, reduce the heat, and simmer for 30 minutes or until apples and carrots are tender.Season with salt, pepper and Chicago Old Town Spiced Sugar.
Cool the soup well below boiling and puree in a blender or food processor. Reheat soup over low heat to a simmer before serving.
For The Garnish
In a bowl whisk together the yogurt, lemon juice and salt. Then whisk in olive oil until fully incorporated. Top each bowl of soup with a spoonful and finish with chopped chives.
Squash and Pear Salad
1/2 cup roasted winter squash
1 roasted chestnut
1/4 pear, cut in slices
3 stems Frisee lettuce
7 candied walnuts
1 tsp toasted pumpkin seeds
1 Tbs Big Eds cheese, julienned (Saxon Creamery Cleveland Wisconsin)
Dijon-Maple syrup dressing, to taste
1 tsp. Chicago Old Town Spice Sugar
Dijon- Maple Syrup Dressing (Yields 1 cup)
2 Tbs Dijon mustard
1 Tbs maple syrup
1/2 cup olive oil
2 Tbs sherry vinegar
salt and pepper to taste
In a bowl whisk together Dijon mustard, maple syrup, and sherry vinegar. Continue to whisk gradually adding the oil, season with salt and pepper.
Toss together the squash, pear, frisee lettuce, and enough dressing to evenly coat the salad. Be careful not to add to much dressing as this will wilt the lettuce.
Arrange the salad on a chilled plate. Garnish with walnuts, pumpkin seeds, and cheese. Season at the end with few grains of salt and Chicago Old Town Spice Sugar
2 lbs. winter squash, cleaned and diced in 1 inch cubes
4 Tbs maple syrup
1 tsp Bicentennial Seasoning (Spice House)
3 Tbs apple cider
Toss squash in maple syrup, Bicentennial Seasoning, and apple cider. Place on a greased cookie sheet and roast in the oven at 375 for 30 minutes or until tender but not falling apart. Cooking time will vary depending on the type of squash used.
Cool quickly and refrigerate.