Hello, I'm Jason Tilmann, Executive Chef at Triomphe Restaurant here in the Iroquois Hotel on 44th Street in New York City. Today, we're going to be making a butternut squash and apple soup with croutons and sour cream. We're also going to be using some toasted pumpkin seeds, some micro-greens and a little pumpkin seed oil depending on if you can find those at your gourmet market, which they should have, but they're really great addition to this soup. So, we're going to start with a little bit of oil, you don't need a lot of oil, just a little bit of oil. Then, we're going to put some onion, white onion. If you don't have white onion, you can use red onion as well. We're going to go ahead and cook this a little bit, sautee this up a little bit. This is such an easy dish, so simple. We're going to add our butternut squash. Now, you can see, I don't really have a great amount of measurements, I kind of doing it by eye. So, so far you have about half of an onion, you have three quarters of a butternut squash, a little bit of celery and these are all adding layers of flavor. We have our McIntosh apples for the fall, which are really really yummy and we have just a few carrots. Okay. The carrots and all the vegetables are going to help create some body for this soup. We're going to go ahead and continue to cook these until the are soft. We're going to add a little salt and pepper 'cause right now, adding that salt and pepper is going to really bring out the flavor in all those vegetables especially the butternut squash. A little bit of pepper. Now at this point, you can add all kinds of things. If you want garlic, you can put garlic in there. If you want fresh herbs, you can put some fresh herbs in there. It's really kind of cater to your, to your family's needs. I'm going to add a little bit of spices for the fall season which is some cinnamon, nutmeg and all spice that have all been ground together and that's going to kind of give it that fall flavor, that fall feeling. Okay. We're going to go ahead and continue to cook those. At this point, we're going to add a little bit of chicken stock. If you don't want to use chicken stock and you want to keep it vegetarian, water is fine, vegetable stock is fine. We're going to go ahead and cook that. We're, we're also going to add a little bit of heavy cream. Like I said, if you don't want to use a heavy cream and your family wants to be a little bit more health conscious, that's fine as well. You can use soy milk, you can use almond milk; you can use, you don't, you don't need it at all. You can do creamless period. So, what we're going to do now is we're going to go ahead and continue to cook this; once all these vegetables are completely tender, we're going to put this whole mixture in our blender or our handheld blender, season it with a little bit more salt and pepper and that's it. You're going to adjust your consistency if it's too thin or too thick. If it's too thick, we'll add a little bit more liquid and if it's too, too thin, we'll add some more vegetables. Okay. So, we're going to go ahead and put this on a plate and I'll show you how we do it here at the restaurant. So, I've taken and I've reserved some of those apples and some of that butternut squash cube and I put those in our bowl. We're going to put our croutons for our crunch. Put a few of those in there. We're going to take our cream fresh, or actually, I'm sorry, our sour cream, excuse me, our sour cream; we're going to put a dollop of our sour cream on top. Alright. Then, we're going to take our toasted pumpkin seeds around there for more flavor and crunch and a little bit of our micro greens. Then, we have our soup that we've made and we've pureed. Go ahead and take your hot soup and you come back and you pour it on top, just like this, table side. It's a wonderful little touch. People really enjoy it and it's a lot of fun. If you don't want to do that, that's fine, you can put it all in a, in a, in a bowl, mix it all up and you're happy happy. And a little bit of that pumpkin seed oil and there is our butternut squash and apple soup with sour cream and croutons.