Sunday, October 27, 2013

Jamie Oliver's Superb Squash Soup w/ the Best Croutons, posted by Melinda

Superb Squash Soup (photo source)
This is discussed in the post below. It uses butternut squash but could use other kinds as well, including acorn squash, pumpkin-type squashes (not Halloween pumpkins--they're watery and not terribly tasty), and so forth.  But the cool thing is, you don't have to peel them to get the squash chunks the recipe calls for!!!!  I have made this (it was in the Red Hill Root, Mar. 2008) and can attest that it really does work beautifully.

Superb Squash Soup with the Best Parmesan Croutons
  • Olive oil
  • 16 fresh sage leaves
  • 2 onions, peeled & chopped
  • 2 celery stalks, trimmed & chopped
  • 2 carrots, peeled [or not--remember what Martha says!] & chopped
  • 4 cloves garlic, peeled & chopped
  • leaves from 2 fresh sprigs of rosemary
  • 1/2 fresh red chile pepper to taste, seeded & chopped fine
  • salt & fresh-ground pepper
  • 4 & 1/4 lbs butternut squash, halved, seeded, and cut in chunks (with the skin still on)
  • 2 qts stock (chicken or veg)
  • 16 slices ciabatta or other hearty country bread
  • 1 chunk parmesan, for grating [or be lazy & use grated cheese!]
Put large saucepan on medium & add a couple glugs of olive oil. Add sage leaves & fry for 30 secs. till dark green & crisp. Remove w/ slotted spoon to bowl lined w/ toweling. Add onion, celery, carrot, garlic, rosemary, chile, & salt/pepper to taste. Cook gently ~10 min, till veggies are soft & sweet. Add squash & stock, bring to boil, & simmer ~30 min.

Meanwhile, make croutons. Drizzle a little oil over bread slices & press some parmesan onto each side. Place in nonstick pan w/ no oil & fry till golden on both sides. When squash is soft & cooked through [test w/ knife or fork], whiz soup w/ immersion blender or pour in standard blender in batches & pulse till smooth. [Be careful w/ hot liquid if using blender--let it cool a bit before blending in batches.] Season to taste. Put soup servings in bowls, adding 2 croutons & some sage leaves to each. Drizzle w/ extra oil if desired.   (Recipe source)

No comments:

Post a Comment