SUPERB SQUASH SOUP WITH THE BEST PARMESAN CROUTONS
This fantastic soup is best made with varieties of squash that have dense, orange flesh, such as butternut or onion squash. It's important to use good chicken stock and season the soup well to bring out the nutty, sweet flavor of the squash. Once you've mastered this recipe, you can take the soup in different ways by adding pearl barley, dried pasta, or some chopped bacon. Even the smallest amount of dried porcini. P.S. I made this in my pressure cooker the other day, with really great results - it's so quick!
Provided by Jamie Oliver
Categories appetizer
Time 1h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil.
- Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with paper towels - you'll use these for sprinkling over at the end. In the pan you'll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes.
- While the soup is cooking, make your croutons. Drizzle a little olive oil over the ciabatta slices, and press some grated Parmesan onto each side. Place in a non-stick pan without any oil and fry until golden on both sides.
- When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender and pulse until you have a smooth puree* (but you can leave it slightly chunky if you like). Most importantly, remember to taste and season it until it's perfect. Divide the soup between your bowls, placing 2 croutons on top of each. Sprinkle with a few of your crispy sage leaves and drizzle with a swirl of good-quality extra-virgin olive oil.
SUPERB SQUASH SOUP
A totally delicious spiced squash soup, served with mega cheese on toast for dunking.
Provided by Jamie Oliver
Categories Starters Jamie at Home Vegetables Dinner Party Gorgeous Winter Soups Thanksgiving Bonfire night recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
- Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
- Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
- Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash and stock to the pan. Bring to the boil and simmer for 30 minutes.
- For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. Place in a dry, non-stick pan and fry until golden on both sides.
- When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée - leave it slightly chunky, if you prefer.
- Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
- Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.
Nutrition Facts : Calories 266 calories, Fat 7.8 g fat, SaturatedFat 2 g saturated fat, Protein 9.3 g protein, Carbohydrate 43.5 g carbohydrate, Sugar 17.6 g sugar, Sodium 3.13 g salt, Fiber 7.6 g fibre
BAKED BUTTERNUT SQUASH
Make and share this Baked Butternut Squash recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Grease/spray a 2-qt baking dish.
- Place squash cubes into a buttered 2-quart baking dish; sprinkle with salt and pepper, cardomom, (optional aniseed), and brown sugar. Drizzle the melted butter and lemon juice over the top; toss to coat well.
- Bake, uncovered, at 350* oven for about 30-40 minutes or until squash is to desired tenderness.
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