THE INDEPENDENT
I N DY E A S T E N D . C O M
FEBRUARY 14
2018
Dining
Guest-Worthy Recipe: Josh Tomson
By Zachary Weiss WHO: Josh Tomson, Executive Chef of The Lodge at Woodloch INSTAGRAM: @Woodloch JOSH’S GUEST-WORTHY
RECIPE: Butternut Squash Soup with Spiced Popcorn WHY? “This recipe is super simple, and unique. It’s a classic winter dish your guests might be expecting, but you can surprise them with your garnish, which in this case, is some quickly made spiced popcorn!” INGREDIENTS For the soup:
2-3 butternut squash, peeled and chopped 1 Spanish onion, chopped
2-3 apples, peeled, seeded, and
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chopped
1 knob of celery root, peeled and chopped 2 Tbsp blended oil Salt and pepper
1/2 cup brown sugar
1 tsp ground cinnamon For the popcorn:
1/2 tsp ground nutmeg
1 tsp fresh thyme and sage 1/2 cup buttermilk
2 quarts of vegetable stock 1 container of soy milk
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2 Tbsp maple syrup
1 quart of popped popcorn (spiced with cinnamon, nutmeg, and maple sugar) DIRECTIONS Sauté first four ingredients— squash, onion, apples, and celery root—in vegetable oil for 5 to 10 minutes. Add salt, pepper, cinnamon, nutmeg, brown sugar, thyme, and sage. Add buttermilk, vegetable stock, soy milk, and maple syrup and simmer until squash is tender. Blend until smooth, and top off with spiced popcorn as garnish.
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