recipes:aromatic_acorn_squash_soup
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— | recipes:aromatic_acorn_squash_soup [2019/10/26 21:33] (current) – created Celti | ||
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+ | ====== Aromatic Acorn Squash Soup ====== | ||
+ | <block small rightalign> | ||
+ | This is a delicate, flavourful, and creamy soup, with a robust but gentle base of roasted acorn squash and carrots, carrying complex herbal aromatics and a peppery finish. | ||
+ | |||
+ | This is a //large// batch, making nearly a gallon of soup. Scale everything as necessary. | ||
+ | |||
+ | ===== Ingredients ===== | ||
+ | ? Vegetables | ||
+ | : Acorn squash, washed, halved, and seeded, ×5 squashes (about 6 lbs.) | ||
+ | : Carrots, peeled and chunked, 2 lbs. | ||
+ | : Shallots, peeled, ×10 large cloves/ | ||
+ | : Leeks, finely sliced or shredded, 1 c. | ||
+ | ? Liquids | ||
+ | : Butter, 1/2 c. plus 2 Tbsp. | ||
+ | : Chicken stock, 2 qt. | ||
+ | : Heavy cream or half-and-half, | ||
+ | : Cream sherry, 1/4 c. | ||
+ | ? Herbs & Spices | ||
+ | : Kosher salt, 2 Tbsp. | ||
+ | : Coarse black pepper, 1 Tbsp. | ||
+ | : White pepper, 2 tsp. | ||
+ | : Fresh sage, 1 Tbsp. | ||
+ | : Fresh summer savory, 1 Tbsp. | ||
+ | : Saffron, 1/4 tsp. | ||
+ | ? Tools | ||
+ | : Baking sheet lined with aluminium foil | ||
+ | : Heavy-bottomed pot or Dutch oven, 6+ qt. | ||
+ | : Heatproof immersion blender | ||
+ | |||
+ | ==== Substitutions ==== | ||
+ | Pre-washed, ready-to-eat “baby” carrots are preparation-free but typically more expensive. \\ | ||
+ | If you don't have fresh sage or savory, use a teaspoon and a half of dried. \\ | ||
+ | You //can// use a heatproof stand blender, but prepare for lots of messy batches. \\ | ||
+ | Some friendly Australians have informed me that Queensland Blue pumpkins work well in place of the acorn squash. | ||
+ | |||
+ | ===== Preparation ===== | ||
+ | * Preheat the oven to 350°F. | ||
+ | * Place the squash halves cut-side-up on the baking sheet, surrounded by the carrots. | ||
+ | * Place one clove of shallot in the hollow of each squash half. | ||
+ | * Coat all of the vegetables with a quarter-cup of melted butter, and season liberally with the salt and black pepper. | ||
+ | * Roast until the squash is beginning to caramelise and collapse (approx. 1 hour), then set aside to cool. | ||
+ | * While the squash is cooling, melt 2 Tbsp. of butter in the pot over medium-high heat. | ||
+ | * When the butter begins to foam, add the chopped leeks and stir. | ||
+ | * Reduce heat to low and cover, cooking for 20–30 minutes until the leeks are caramelised, | ||
+ | * Increase heat to medium and add the shallots, carrots, the flesh of the squash, and the chicken stock. | ||
+ | * Puree the soup with an immersion blender and simmer for 10–15 minutes until well-combined. | ||
+ | * Stir in the white pepper, saffron, sage, and savory, and let simmer for at least another 15 minutes. | ||
+ | * Reduce heat to low, blend in the cream, and bring back up to eating temperature; | ||
+ | * Season to taste with salt and pepper and serve hot, garnished with fresh parsley and/or shredded carrot. |
recipes/aromatic_acorn_squash_soup.txt · Last modified: 2019/10/26 21:33 by Celti