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--- recipes:soup:carrot-squash_soup [2017/11/04 21:28] – created Celti
+++ recipes:soup:carrot-squash_soup [2019/10/26 22:04] (current) – removed Celti
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-====== Carrot-Squash Soup ======
-===== Ingredients =====
-  ? Vegetables
-  : Acorn squash, halved and seeded, 5×
-  : Carrots, peeled and chunked, 2 lbs.
-  : Shallots, peeled and whole, 10×
-  : Leeks, finely chopped, 1 c.
-  ? Liquids
-  : Butter, 1 stick. (1/4 c. melted)
-  : Chicken stock, 2 qt.
-  : Heavy cream or half-and-half, 2 c.
-  ? Spices
-  : Salt, 1–2 Tbsp.
-  : Black pepper, 1 Tbsp.
-  : Cayenne pepper, 1–2 tsp.
-  : White pepper, 1–2 tsp.
-  : Sage, fresh, 1 Tbsp.
-  : Savory, fresh, 1 Tbsp.
-  ? Tools
-  : Aluminium foil
-  : Baking sheet
-  : Dutch oven, 4+ qt.
-  : Heatproof immersion blender
-===== Preparation =====
-  - 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 one shallot in each of the squash halves.
-  - Brush the surface of all the vegetables with the melted butter, and season liberally with salt and black pepper.
-  - Roast until the squash is beginning to caramelise and collapse (approx. 1 hour).
-  - 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 the remaining butter in a large Dutch oven over medium-high heat.
-  - 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.
-  - Deglaze the pan with 1/2 cup of 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.
-  - Stir in the cream, cayenne, white pepper, and herbs, and simmer for 15–20 minutes.
-  - Season to taste with salt and pepper and serve.