This recipes is courtesy of Chef Renee Kelly of Renee Kelly’s at Caenen Castle.

Renee Kelly’s at Caenen Castle, is one of Kansas City’s most unique venues and is equipped to host any occasion or special event you may be planning.  Renee Kelly’s is also open to the pubic on Sundays for brunch and Thursday evenings for “Thirsty Thursdays”. In addition Classically trained chef Renee Kelly offers cooking classes, catering, made to order meals and more. Read more about all Renee Kelly’s at Caenen Castle has to offer here.

Serves 4




2 ½ lbs.      squash (Kuri or hubbard is the best flavor) washed, de-seeded and quartered

1 Tbs.        olive oil

1 ½ oz.       yellow onion

4oz.           turnip

2oz.           parsnip

2 oz.          carrot

½ lb.          apples,Johnathan, McIntosh, or Granny Smith, peeled cored largely diced

6 C.            vegetable or chicken stock

½ C.           honey

Pinch         turmeric

Pinch         coriander

Pinch         nutmeg

Sea Salt & Pepper to taste

2oz.           chevre goat cheese

1each         apple for garnish, leave peel on, thinly slice



Rub squash with olive oil, pinch of salt on each piece

Lay flesh side down on a sheet pan

Roast at 375º for 20 minutes

Turn over and roast for an additional 10 minutes or until soft

While squash is roasting, heat olive oil in a pot, add onions

Sweat until onions are translucent

Add turnip, parsnip, carrot, and apple

Add stock and bring to a simmer

When squash is finished remove meat from skins and drop into soup

Cook for an additional 10 minutes

Puree and strain

Place back into pot and add honey, stir until fully incorporated

Season with coriander, nutmeg, salt and pepper

Finish each serving with chevre and a slice of apple