Souper Bowl 2010
CONGRATS to this year's Souper Bowl winners!
- Best Chowder: Spicy Potato Jalapeno Cheddar by Bethlehem Brew Works
- Best Vegetarian: Roasted Butternut Squash with Apple Sage Ravioli & Cardamom Cream by Hampton Winds
- Best Cream-Based: Lobster Bisque by Zoup!
- Best Ethnic: Magiritsa by Yianni's Taverna
- Best Meat-Based: Sausage & White Bean by Blue Sky Cafe
- Most Original: Pureed Pumpkin Soup by Cathy's Creative Catering & Cafe
- People's Choice: Roasted Butternut Squash with Apple Sage Ravioli & Cardamom Cream by Hampton Winds
Thanks to everyone who came out to this year's SOLD OUT event... it was soup-tastic!! We thank you for helping support the B-Smart after-school enrichment program!
Read the official news release.
The Winning Recipe
Roasted Butternut Squash Soup with Apple Sage Ravioli and Cardamom Cream
Courtesy The Hampton Winds
2 large butternut squash, peeled and cut into large cubes
1 large yam, peeled and cut into large cubes
2 baking potatoes, peeled and cut into 8’s
2 TB honey
1 tsp salt
½ tsp pepper
2 TB maple syrup
2 TB olive oil
Combine all of the above and roast on a sprayed sheet tray for 1 hour at 350 degrees - stir once
2 carrots, peeled and diced
1 large onion diced
2 ribs of celery, diced
2 cloves garlic, minced
2 TB olive oil
3 macntosh apples, peeled and diced
1 tsp fresh thyme
2 bay leaves
3 quarts chicken stock
In a pot large enough to hold all of the previous ingredients, sweat the vegetables and garlic in the olive oil until tender, add the apples and herbs, cook for 5 more minutes. Add the roasted vegetables and cover with the chicken stock by 2 inches (may need more or less depending on the size of the squash). Simmer on low heat for 1-1 ½ hours. Purée with a hand or stand blender until smooth.
Ravioli Dough
½ cup semolina flour
2 cups all purpose flour
3-4 eggs
pinch salt
1 TB olive oil
Combine all - knead to make a smooth dough; cover and let rest for one hour.
Ravioli Filling
2 TB olive oil
1 minced shallot
4 granny smith apples, peeled and small dice
2 TB chopped fresh sage
¼ cup apple cider or juice
2 Tb apple jack brandy (optional)
salt and pepper to taste
Sauté the shallots and apples in the oil until tender. Deglaze with liquid. Add sage and seasonings. Cook on low until almost dry. Cool. Roll out pasta dough. Place 1 tsp filling at 2 inch intervals on dough. Roll out another sheet of dough. Place the dough over the filling and cut into desired shapes. Cook in 1 quart chicken stock and 1 pint apple cider until tender.
Cardamom Cream
1 cup sour cream
¼ cup cream
½ tsp cardamom
1 TB honey
¼ tsp salt
Combine all of above until smooth
Soup Assembly
Place soup in bowl top with cooked ravioli and a dollop of cream
