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recipes:soup:acorn_squash_soup [2019/10/26 21:22]
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-====== Aromatic Acorn Squash Soup ====== 
-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. 
  
-Makes a little less than one gallon. Scale the recipe up or down 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 (about 10 oz.) 
-  : 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, 2 c. 
-  : 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, 4+ 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. 
- 
-===== 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, then deglaze with the sherry. 
-  - 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; another 10 minutes. 
-  - Season to taste with salt and pepper and serve hot, garnished with fresh parsley and/or shredded carrot.