This recipes is courtesy of Chef Renee Kelly of Renee Kelly’s at Caenen Castle.
Renee Kelly’s at Caenen Castle, is one of Kansas City’s most unique venues and is equipped to host any occasion or special event you may be planning. Renee Kelly’s is also open to the pubic on Sundays for brunch and Thursday evenings for “Thirsty Thursdays”. In addition Classically trained chef Renee Kelly offers cooking classes, catering, made to order meals and more. Read more about all Renee Kelly’s at Caenen Castle has to offer here.
Serves 4
Ingredients
2 ½ lbs. squash (Kuri or hubbard is the best flavor) washed, de-seeded and quartered
1 Tbs. olive oil
1 ½ oz. yellow onion
4oz. turnip
2oz. parsnip
2 oz. carrot
½ lb. apples,Johnathan, McIntosh, or Granny Smith, peeled cored largely diced
6 C. vegetable or chicken stock
½ C. honey
Pinch turmeric
Pinch coriander
Pinch nutmeg
Sea Salt & Pepper to taste
2oz. chevre goat cheese
1each apple for garnish, leave peel on, thinly slice
Technique
Rub squash with olive oil, pinch of salt on each piece
Lay flesh side down on a sheet pan
Roast at 375º for 20 minutes
Turn over and roast for an additional 10 minutes or until soft
While squash is roasting, heat olive oil in a pot, add onions
Sweat until onions are translucent
Add turnip, parsnip, carrot, and apple
Add stock and bring to a simmer
When squash is finished remove meat from skins and drop into soup
Cook for an additional 10 minutes
Puree and strain
Place back into pot and add honey, stir until fully incorporated
Season with coriander, nutmeg, salt and pepper
Finish each serving with chevre and a slice of apple