This cooking class teaches you how to make an acorn squash soup with a garnish of pork and mushrooms to embrace that Oktoberfest feeling. I hope you enjoy it!
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⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
• 5 thin slices of pork loin
• 4 garlic cloves
• 1 Acorn squash
• 1/2 celery stalk
• 1/4 cup riesling wine
• 1 yellow onion
• 1 apple
• 1 bunch Italian parsley
• 1/2 cup heavy cream
• 1/4 cup Madeira wine
• 1 package sliced mushrooms
• 2 Tbs butter
• 1 Tbs curry powder
• 1 tsp cayenne pepper
• 2 Tbs maple syrup
• 5 Tbs extra virgin olive oil
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Hey you guys today we’re going to make an acorn squash soup with apples and we’re gonna have some pork with it really nice fall dish great thing for you to make for the holidays you know October November here this is like the time for squash for pumpkin and you can
Sub anything out with this so stay with me click subscribe if you’re not doing that already give me a thumbs up if you like this video and ring that Bell and I’ll send you new stuff I have coming up so I’ll see you back in a second Okay guys what we’re gonna do first is get this kind of soup started okay so um we’re making a soup today with acorn squash your beautiful acorn squash like this you could use any pumpkin you like I like more flavorful pumpkins like red curries a really cool pumpkin
Um you can get kabocha which is like a Japanese pumpkin they have density in them of the meat and it gives them more flavor versus kind of like a regular old jack-o-lantern pumpkin sometimes are watery so sometimes I like to go with butternut squash or things like that a
Really nice quality ones organic if you can find them are the best um so first we’re going to start with our aromatic vegetables so what I’m going to do first is put a little bit of butter into a hot pot like this and I’m gonna let that melt down okay so I’ve
Stuck that in there we’re gonna let that melt um and then I’m gonna also put a little bit of extra virgin olive oil in there as well I love that flavor with uh with pumpkin and then we’re gonna get a couple of our vegetables like our celery
And our onion are gonna we’re going to want to cook first now while we’re waiting though I’ve got four garlic cloves can you see those you know and I’m just gonna smash those like that I want the oil to kind of come out and I
Want to toast my oil with this this is kind of how I like to use garlic a lot um rather than just put tons of garlic into something I like to um I like to take it and Infuse the flavor with this butter with this oil
And this garlic together so you can see this pan is getting nice and warm and the garlic is going to sit in there and Fry kind of in this butter in this olive oil we’re going to let that cook for a second while we do that I’ve got a
Whole onion here so the onion I’m just going to cut it in half okay and because we’re pureeing this soup uh we don’t really need to worry about cutting it perfect so I’m just going to do slices so I’m going to do some sliced onions and um diced diced celery
Um I add Apple for sweetness it’s going to be nice as well the uh kind of beautiful fall flavor of a crisp apple now when I do this kind of you want to keep moving kind of the garlic around in here and kind of perfume this butter and oil with that
Okay that those garlic chunks are going to get pureed up anyway so we don’t have to worry about those and what I’m going to do at this point as well I want to toast some spices so I’ve got a little bit of Madras Curry okay and I’m only going to put like a
Teaspoon in there okay so we’re not going to go heavy on the curry flavor we just want to put it light like they get people guess a little what’s in there and then I’ve got a this is a a kind of a spicy chili that I have
Um a dry chili that A friend gave me but your equivalent at home is going to be like a Cayenne so you want to put like a just a little pinch of cayenne in there however spicy you like if you don’t like it spicy then don’t worry about putting
The Cayenne so at this point once those toast a little I’m gonna throw in my onions and then I want to smash those down now your spices will burn quickly so what you want to do is make sure that you add in your onions quickly and toss
Them around as your onions uh start to kind of break down a little that water that they give off is going to help to kind of steam and keep the uh Curry from burning okay again on this too if you don’t like Curry some people just don’t
Like the flavor of Curry leave it out if you like other flavors you can put powdered ginger in would be really nice or turmeric very healthy for you um especially during these times in the fall with a lot of people get the flu and they get sick because they’re not
Used to or it’s just a change of the weather I think so you know if you want something kind of to boost your immune immune system a little ginger in there would be great oh we’re gonna let that cook for a second and we’re gonna get our celery ready so here I’ve got
Um I’ve got probably uh a half of a bunch I kind of pull I used about half of the outer leaves of it so we’re going to use um a half a bunch of celery so one onion a half a bunch of celery and they’re
Going to be diced we don’t have to go perfect with it you can see I’m just cutting this straight down like this and we look good right so I’m going to put that in here as well okay and let this saute while I saute this the next piece is going to be the
Pumpkin the um so the or our squash same same hard squash pumpkin same difference now would you normally roast this you can and the reason I’m showing you not roasting it is because I know a lot of you to get home you want to make a you
Want to make a soup but you don’t want to roast the pumpkin first then scoop it out now if you’re really organized you can take the pumpkin cut it in half right lay it flat on the cookie sheet bake it in the oven at 350 with a little
Butter inside the cavity after you’ve scooped all the seeds that are in there and once it’s been roasted then you just scoop it out and you put it in here it doesn’t need as long to cook but if you don’t want to uh if you don’t uh if
You’re not ahead of the game like that so now what I want to do at this point I’m going to deglaze this with just a touch of water only because only because my onions aren’t giving enough water off yet to kind of cook this or keep the curry from burning now
It’s one of the things you want to watch for right and that’s all depending on how fast your onions are letting out water right if they let out water quick then they’re fine but if they don’t you could sit there and burn that dry curry powder in the bottom of the pan before
The onions let it out so what I do is put a little bit of water in there like that just a couple tablespoons of water and that’s going to disappear too but it’s going to give those onions and celery a chance to cook for a second let
Their juice and their flavors come out into this okay so today we’re not going to pre-roast this and we’re just going to slice it okay um is it going to change the flavor Dynamic tremendously not tremendously I think sometimes roasting it ahead of time is batter I do
Like that better gives a gives the pumpkin a little different flavor but it’s not tremendous normally when I roast it I do roast it with a little bit of uh usually I put a little bit of maple syrup on it to get a little like a
Kind of a golden roast to it okay after we’ve chop that pumpkin up we’re going to put that in here like this incorporate this into our soup right sweat it down a little bit we really wanted the onions in the celery to kind of sweat down and let their flavor
Release but I’ve got some apple here Apple pieces here it’s just one apple and I’m just basically cut it around the center stem and then I’m like dicing the outside piece of skin on it doesn’t matter I really like it we’re going to puree it up anyway I think that skin
Gives it a little bit of nice flavor okay and I’m going to dice this up now I’m going to C2 let me check out uh some wine I think I have some wine in the fridge okay I did I had a little bit of extra um a little bit of extra Riesling wine
Which actually works perfect with these fall dishes I’m putting one cup of Riesling wine in there okay and I’m gonna go ahead and stir that in now why do I use Riesling Riesling is going to be like this kind of a little bit of a fruity sweetness uh really nice
With uh with apple with pork with onions all of these kind of fall flavors it does really well with okay um I actually like cooking with Riesling more than I like eating it myself or drinking it myself because it is too sweet for me just to drink I like a
Dryer white wine to drink but but uh for for sauces oh it makes an amazing cream sauce with chicken and Riesling too is amazing you have to try that I’ll have to do that recipe off to remind myself so with this what we want to do now is let that wine
Cook down for a second and as that cooks we’re going to add a little salt so at this point I’m going to add a tablespoon of salt okay and then I’m going to add oops forgot my pepper there we go so I need my pepper so we’re gonna put some ground pepper in
Here we’re going to go a little bit heavy on it not too heavy because I do have my chilies in there right my Cayenne that I have my fresh cayenne so I don’t want to go too heavy on the pepper on that okay now this kind of
Wine is cooking out once that’s kind of cooked down like it has there I want to add water and now with the water we’re going to add enough water to cover these vegetables are going to let water out and boom I’m done okay so with this I’m looking to let this beautiful soup
Come together now that soup to come together at this point is going to probably take about um about 40 minutes 50 minutes of cooking simmering there’s nothing in there that really needs to break down longer than that the pumpkin is going to be cooked we want the apples to cook
Down we want there’s onions and celery to kind of perfume this whole thing uh and at that point we’ll go ahead and finish this up we’re going to puree it and I’ll show you what we’re going to do after so we’ll let this cook for about
40 minutes and then I’ll see you back in the kitchen okay we’re back now with uh the secondary part of this is going to be our garnish now we’re gonna let this soup cook and while that’s cooking I’m going to go ahead and make this normally
I would make the soup ahead of time and have the soup done and then right before dinner I would add this kind of pork garnish to the soup now if you wanted to add pork into the soup you could cook the soup with uh kind of pork shoulder and then pull the
Pork shoulder out and separate it and then add chunks of that in later instead of this pork loin but I’m going to make this nice clean pork loin like this so what I’m doing is getting my pan hot and I’m going to put my oil in here with
This I’m going to use a grapeseed oil and I’m going to sprinkle salt over these thin uh pieces of pork loin as you can see super lean they’re going to cook Ultra quick right and I think a lot of people like pork loin like this because it does
Cook quick and it’s tender so you don’t have to let it you know go for a long time right and I’m going to put a little bit of pepper on that okay okay like that beautiful all right now I’m going to put these in here you can hear that going right
They’re going to cook quick which is fine we want to cook them fast beautiful okay perfect now we’re gonna let those cook I want to clean my hand off really quick and I’m gonna have uh I’ve got some some mushrooms here these are just white button mushrooms these are simply sliced
Or you can buy them sliced like this I always get them hold they’re a little cheaper in the place of myself then I’ve got some parsley you can see this beautiful parsley okay so the parsley what I want to do is I want to slice The Parsley I’m probably going to need about
Half of this okay and I want to go heavy with the parsley parsley is a really nice garnish with pork and it’s really nice and soup like this pumpkin soup incredible and you can notice that I’m not cutting it Ultra small right I’m cutting it leaving it
Kind of thick like that so it’s kind of almost like a leafy Green in there which is what I’m looking to do now for this pork I’m looking to get a nice beautiful sear on it like this flip it over okay perfect and that’s great now what I’m going to
Do is squeeze them to the side like this a little bit while they’re on the side I’m going to throw my mushrooms in okay if I can stack my mushrooms up until I’m ready to pull my pork out that’s fine okay I’m gonna let this cook for about another
Few seconds and I want to get some uh Marsala wine to deglaze it so I’m back I’ve got my Marsala wine if you don’t want to use the wine you don’t have to um but I kind of like a beautiful wine in this what I’m going to do now is I’m
Going to take this and I’m going to put these pork pieces in my dish here because they’re done they really the pork loin like that cooks very fast and the residual heat from the pork sitting here like this is going to be uh it’s going to be good
Enough to cook that okay you can see my pan is starting to get dark right this is why we want to deglaze because otherwise it’s going to burn so I’m going to put a nice quarter cup of that Marsala wine in there and I’m going to let that
Deglaze with the pork so that nice caramelized pork uh cooking in there created that little crisp on the pan at this point I’m going to put my Marsala wine in there like this and let that cook down and after this cooks for a little bit we are gonna
Put a little bit of this we’re gonna let this pork rest what I’m going to do is Dice my pork up and I’m going to put it back in here um and that’s why I’m saying the pork doesn’t need to be cooked anymore because we’re gonna not only we’re gonna
Dice it we’re gonna actually put it back in here when this is warm um and we’re going to finish this dish off now I’m gonna I’m probably not going to Salt it yet I actually will take a taste of this right now all right and see what this seasoning is like because
What you’re trying to figure out you’re trying to figure out how much salt from the pork when it was sauteing kind of penetrated with the mushrooms here and it’s not a lot so I it looks like it’s going to probably need a little bit which is fine
Um that’s where I want to be um but uh it’s almost ready so these mushrooms let me let these cook for about three to four minutes and we’ll be back after okay guys we’re back now after this is cooked for a few minutes there’s a couple things I want to add to
It I want to add a little bit of spicy mustard this is also very oktoberfesty right is to add this really kind of spicy German mustard to this um the flavors of the spicy from that with uh the Apple all those flavors together are beautiful so I’m just going
To kind of spring that in there like that okay let this finish to reduce you can see how this wine has almost uh reduced out the mushrooms themselves have given a lot of juice to this dish and it’s continued cooked down at that point I’m going to add a little heavy
Cream into it okay like that okay now at this point we have this beautiful creamy mustardy marsali mushroom kind of sauce right it’s going to be beautiful man to finish it off after we let this cook down we’re going to add our pork into that now because this pork is with a
Soup I’m gonna dice it up so let me show you what that looks like so we’ve got our our pork here it’s been cooked right and I want to just dice it into spoon sized pieces so that I mean for you guys that’s that’s really up to
You guys how you do that now if you look at the center of this pork it’s cooked perfect oh God it’s fantastic so what does that mean it’s a loin it means it doesn’t need to be cooked any longer so to keep it from getting tough you’re
Going to want to keep it from being like hot anymore I mean you want to keep it hot when we cook when we when we eat this but what I’m saying is you don’t want to simmer this for another 20 minutes or 30 minutes right
This is not like a a shoulder cut so anything’s got fat something that’s going to break down over time right this is something meant to be eaten now when it’s just barely cooked through and so what we want to do is leave this pork here at room temperature and it’s juice
Like this until we’re ready to have our soup for dinner okay and then we’ll show you how to finish this so let me take this last one here like this and we’re going to wait to put our parsley in as we get closer towards the end and our
Pork is ready to go into the sauce the sauce has probably got to come down just a little bit more before it’s completely done and we’re going to finish this up and we’re going to get that soup finished and we’re going to eat this so I’ll see
You back in a second okay I diced up the pork and stuck this in with the mushrooms and I put the parsley in there while it was warm you can see just the residual heat from everything it’s kind of wilted it down that’s ready for us to
Eat now now let’s finish this soup up so to finish this soup the soup’s really cooked down you can see how beautiful and Rich it looks all the vegetables um have really let out all their liquid have softened up um given this soup its life and at this
Point we’re going to finish it off with some heavy cream okay it’s probably about I’m putting about a half a cup of heavy cream in there you could go with as much as you want there’s not a specific recipe for heavy cream and a soup like this
Um you could go it with no Dairy at all like a lot of times I make this soup it’ll be vegan so what I would do is make this vegan I might have this uh with friends and then if they don’t want the pork part they don’t have the pork
Part but it’s not actually in the soup so this way you’re going to make everybody happy right so um at this point I want to let this come back to a boil okay and as soon as come back to boil well it’s already coming back to a boil
Because it goes quick I don’t cook the cream for a long time with it it kind of makes it kind of breaks the cream up and breaks it down and I prefer to have this kind of fresh creamy taste at the end like this right so I’m pretty much done at this point
Now I want to taste it make sure I’m happy with it tasting now I’m not going to get the full flavor of the soup because I haven’t pureed the vegetables in it I haven’t period the pumpkin in it right I haven’t period the Apple we’ve just got
A little bit of their flavor so what I’m tasting for is salt so I think it needs just a touch more it’s got enough spice okay and it has enough pepperiness to it um so I think at this point it’s really done so right now I’m going to go ahead
And turn this off and I’m going to go ahead and puree it now one of the things I want to grab is some maple syrup okay so here I have some real maple syrup not fake okay and I want to put in probably a couple tablespoons of maple syrup
Um my apples yes they’re sweet but they’re not Ultra sweet not super sweet um and the maple syrup is really going to give that pumpkin that fall flavor that really people look for when they’re having a pumpkin soup so I’m going to take my chunky onions celery pumpkin and put it
In my blender now you could use any kind of blender that you have at home hand blender hand blenders don’t kind of puree as smooth like this this kind of vitaprep blender is going to blend super smooth it’s just got a high powered motor I never fill it all the way up I
Do it halfway at this point I’m going to puree it and I’m going to show you what it looks like okay I’ve pureed the last piece it took took two times uh two batches in the blender and I’m going to add this all together why do you do that
It’s important to do that don’t separate the soups um don’t separate the soup without mixing it all together first because you could mix and match it you might get more pumpkin in one and less and another so you have to blend it all together put
It back in here and at this point you have this beautiful soup at this time we’re going to taste it now it’s got the balance of everything it’s got the sweetness it’s got the pure the pumpkin in there we’ve got everything coming together okay and gosh I think it’s just really it’s right
On the money so what I’m gonna do to Plate this up is take myself a really nice Bowl here and put a couple ladles of that soup in there and then we’re going to take our uh pork that we just diced up with our mushrooms right and
I’m gonna put it right in the center this is going to give us that Chunky Soup feel but it’s also the the pureed part of the soup is going to make it very velvety so it just really makes for a beautiful soup and then let’s finish it with a little bit of
Extra virgin olive oil like that and Cracked Pepper perfect okay so super simple dish you guys got to try this at home if you have any questions please leave me comments and I’ll be happy to answer them okay so wonderful pumpkin well acorn squash apple soup to be exact with pork and
Mushrooms and Madeira and it’s lovely and I hope you enjoy it and I hope you enjoyed spending time in the kitchen with me always have fun with it and I’ll see you back soon I’m Chef Dean Max
1 Comment
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