Chef Luke Venner's Pumpkin & Apple Soup

Please enjoy this pumpkin & apple soup recipe, courtesy of Elm’s Executive Chef, Luke Venner. Edible Nutmeg recently had an opportunity to enjoy a variety of Elm’s lunch offerings, which readers can find here.

December 09, 2015


For the Brown Butter:

  1. Heat a thick-bottomed skillet on medium heat.
  2. Slice butter into thin squares and melt in skillet, whisking frequently.
  3. Continue to cook the butter. Once melted the butter will foam up a bit, then subside. Keep an eye on the butter and note when brown spots begin to form in the pan. Smell the butter; it should have a nutty aroma.
  4. Remove from heat and place on a cool surface to help stop the butter from cooking further and possibly burning.

For the Pumpkin & Apple Soup:

  1. Peel and clean squash and pumpkin, discarding seeds and peels. Cut into ½ inch pieces.
  2. Put squash, pumpkin, Fiji apple juice, and water in a pot. Make sure there is enough liquid to cover all the ingredients. Add more water if needed.
  3. Add a pinch of salt. Cook until squash and pumpkin are soft and then transfer to the blender.
  4. Puree until smooth, adding water as needed to get the right consistency.
  5. Drizzle in brown butter and add salt to taste.
  6. Garnish with miniature marshmallows and/or drizzled pumpkin seed oil. Elm makes its own marshmallows, but store-purchased ones will also work!

Serves 4-6

Elm Restaurant: 73 Elm Street, New Canaan; 203-920-4994


  • 1 large butternut squash
  • 1 small sweet pumpkin
  • 1 pint Fiji apple juice
  • 1 pint water
  • ½ lb. brown butter
  • ¼ cup salt
  • Optional garnishes: small bag miniature marshmallows or pumpkin seed oil
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