Squash Soup - Methodology (unedited)

To improve the original soup recipe and to make healthier, I first identified its key attributes – sweet, creamy, and smooth – and areas for improvement – high fat and sugar content, timely preparation.  I then analyzed the flavour and texture, used knowledge gained in previous experiences to judge what quantity of fat and sugar were necessary to maintain those attributes, and proposed potential substitutions to attain the same effect while adding nutritional value to the soup. 

To reduce fat, I reduced the amount of grapeseed oil used to roast the veggies and, to prevent burning, used a slightly deeper roasting pan and reduced oven temperature.  This allowed the natural juices of the squash and apples to prevent them from sticking to the pan.  I also replaced the heavy whipping cream (37% milk fat) with a blend of half and half (10%) cream and skim milk (the two types of milk I had on hand at the time) to achieve approximately 3% milk fat – the minimum percentage before the soup becomes watery.  

To maintain the creaminess of the original recipe – mostly from the heavy whipping cream – I added creaminess by, instead, using a higher speed on the blender, and blending in smaller batches.  This infused the soup with tiny air pockets that act like fat molecules to cushion and smooth out the suspended squash bits. 

To reduce the sugar, I reduced the amount of maple syrup used for roasting, and supplemented the sweetness by adding a roasted sweet red pepper – a bonus 30% of daily Vitamin C.  I eliminated the swirl of maple syrup used at Treadwell to garnish the soup, and replaced it with a sprinkle of freshly ground black pepper, as the contrasting spice accentuates sweet.

The preparation time was most difficult to reduce without compromising quality; by spending more time blending the soup, I eliminated the need to strain the soup afterwards, which balanced out the total time required.  In the end, I opted for a mass-manufacturing type of efficiency.  I cut down on total set-up, roasting, and cleaning by making double or triple batches, and freeze whatever isn’t going to be consumed in the following few days.  The soup maintains flavour and textural integrity extremely well in the freezer, and is convenient for meals or dinner parties at short notice.