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recipes:soup:carrot-squash_soup [2017/11/04 21:28] – created Celtirecipes:soup:carrot-squash_soup [2017/11/24 13:44] – Celti
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-====== Carrot-Squash Soup ======+====== 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 ===== ===== Ingredients =====
   ? Vegetables   ? Vegetables
-  : Acorn squash, halved and seeded, 5×+  : Acorn squash, washed, halved, and seeded, ×5 squashes (about 6 pounds)
   : Carrots, peeled and chunked, 2 lbs.   : Carrots, peeled and chunked, 2 lbs.
-  : Shallots, peeled and whole, 10× +  : Shallots, peeled, ×10 large cloves 
-  : Leeks, finely chopped, 1 c.+  : Leeks, finely sliced or shredded, 1 c.
   ? Liquids   ? Liquids
-  : Butter, 1 stick. (1/4 c. melted)+  : Butter, 1/4 c. plus 2 Tbsp.
   : Chicken stock, 2 qt.   : Chicken stock, 2 qt.
   : Heavy cream or half-and-half, 2 c.   : Heavy cream or half-and-half, 2 c.
-  ? Spices +  : Cream sherry, 1/4 c. 
-  : Salt, 1–2 Tbsp. +  ? Herbs & Spices 
-  : Black pepper, 1 Tbsp. +  : Kosher salt, 2 Tbsp. 
-  : Cayenne pepper, 1–2 tsp. +  : Coarse black pepper, 1 Tbsp. 
-  : White pepper, 1–2 tsp. +  : White pepper, 2 tsp. 
-  : Sage, fresh, 1 Tbsp. +  : Fresh sage, 1 Tbsp. 
-  : Savory, fresh, 1 Tbsp.+  : Fresh summer savory, 1 Tbsp. 
 +  : Saffron, 1/4 tsp.
   ? Tools   ? Tools
-  : Aluminium foil +  : Baking sheet lined with aluminium foil 
-  : Baking sheet +  : Heavy-bottomed pot or Dutch oven, 4+ qt.
-  : Dutch oven, 4+ qt.+
   : Heatproof immersion blender   : 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 ===== ===== Preparation =====
   - Preheat the oven to 350°F.   - Preheat the oven to 350°F.
-  - On a lined baking sheet, place the halved squash face-up (cut a flat spot on the bottom if necessary), surrounded by the carrot pieces. +  - Place the squash halves cut-side-up on the baking sheet, surrounded by the carrots. 
-  - Place one shallot in each of the squash halves. +  - Place one clove of shallot in the hollow of each squash half. 
-  - Brush the surface of all the vegetables with the melted butter, and season liberally with salt and black pepper. +  - 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). +  - Roast until the squash is beginning to caramelise and collapse (approx. 1 hour), then set aside to cool. 
-  - Remove from oven and set aside. When cool enough to handle, peel the squash, and reserve the flesh, carrots, and shallots. +  - While the squash is cooling, melt 2 Tbsp. of butter in the pot over medium-high heat.
-  - While the squash is cooling, melt the remaining butter in a large Dutch oven over medium-high heat.+
   - When the butter begins to foam, add the chopped leeks and stir.   - When the butter begins to foam, add the chopped leeks and stir.
-  - Reduce heat to low and cover, cooking for 10–15 minutes until the leeks have softened and are beginning to caramelize. +  - Reduce heat to low and cover, cooking for 20–30 minutes until the leeks are caramelised, then deglaze with the sherry. 
-  - Deglaze the pan with 1/2 cup of the chicken stock. +  - Increase heat to medium and add the shallots, carrots, the flesh of the squash, and the chicken stock. 
-  - Reduce the heat and add the squash, carrots, shallots, and remaining chicken stock, stirring to combine. +  - Puree the soup with an immersion blender and simmer for 10–15 minutes until well-combined. 
-  - Puree the soup with an immersion blender. +  - Stir in the white pepper, saffron, sage, and savory, and let simmer for at least another 15 minutes. 
-  - Stir in the cream, cayenne, white pepper, and herbs, and simmer for 15–20 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. +  - Season to taste with salt and pepper and serve hot, garnished with fresh parsley and/or shredded carrot.