recipes:soup:acorn_squash_soup
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recipes:soup:acorn_squash_soup [2017/11/24 13:55] – created Celti | recipes:soup:acorn_squash_soup [2019/10/26 21:22] (current) – removed Celti | ||
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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 pounds) | ||
- | : Carrots, peeled and chunked, 2 lbs. | ||
- | : Shallots, peeled, ×10 large cloves | ||
- | : Leeks, finely sliced or shredded, 1 c. | ||
- | ? Liquids | ||
- | : Butter, 1/4 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, 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, | ||
- | - 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/soup/acorn_squash_soup.1511556916.txt.gz · Last modified: 2017/11/24 13:55 by Celti