Ginger Squash Soup With Parmesan Croutons Food

SUPERB SQUASH SOUP

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.

SUPERB SQUASH SOUP WITH THE BEST PARMESAN CROUTONS

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.

WINTER SQUASH SOUP WITH GRUYèRE CROUTONS

Steps:

• For soup:
• Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
• Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
• For croutons:
• Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
• Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
• Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
• Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

GINGER SQUASH SOUP WITH PARMESAN CROUTONS

Steps:

• Cut squash in half lengthwise. Remove the seeds and fiber, and peel. Cut into 1/2-inch pieces, and set aside.
• Heat olive oil in a large stockpot over medium-low heat. Cook leek and garlic until softened, 3 to 5 minutes. Add ginger, squash, and parsnips. Stir, and cook over medium heat, 3 to 5 minutes. Add salt, pepper, and stock. Cover, and bring to a boil. Reduce to a simmer, and cook until the squash and parsnips are tender, 12 to 15 minutes. Transfer half the mixture to a food processor, and puree. Return to the stockpot until warm throughout. Adjust the seasoning to taste with salt and pepper.
• Meanwhile, cut the bread into 1/2-inch cubes. Toast under the broiler until golden brown. Sprinkle with Parmesan, and return to the broiler, until the cheese begins to melt. Serve the soup in individual bowls with the toasted-cheese croutons on top.

BUTTERNUT SOUP WITH PARMESAN CROUTONS

Steps:

• Place squash in a 15x10x1-in. baking pan lightly coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with pepper. Toss to coat. Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring every 15 minutes. Set aside., In a Dutch oven, saute the onion, celery and sage in remaining oil until tender. Stir in the broth and squash. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend. Cool slightly., In a blender, puree soup in batches until smooth. Return to the pan; heat through., For croutons, in a small bowl, combine the cheese, oil, sage and garlic. Add bread cubes and spritz with cooking spray; toss to coat. Place on a baking sheet coated with cooking spray., Bake at 425° for 5-8 minutes or until golden brown, stirring occasionally. Sprinkle each serving of soup with croutons and additional cheese if desired.

SPICY BUTTERNUT SQUASH SOUP WITH LIME CROUTONS

Steps:

• Heat a large saucepan over medium heat, add the oil and when shimmering, add the scallions, bay leaves and cumin, and cook until softened about 3 minutes. Add the carrots, tomato paste and chipotle, and cook stirring until the carrots brown about 8 minutes.
• Raise the heat to high and stir in the potatoes and squash, making sure they are well coated with the paste. Season with 1 tablespoon salt and freshly ground black pepper, to taste. Cook for about 5 minutes more. Pour in the broth and bring to a boil. Adjust the heat to maintain a gentle simmer, cover, and cook until the potato and the squash are tender, about 15 minutes. Remove and discard the bay leaves. Puree the soup until smooth with an immersion blender, or cool slightly and puree, in batches. in a jar blender. Keep warm.
• Meanwhile, heat a medium skillet over medium-high heat. Add the butter, and when melted, stir in the bread cubes. Cook, tossing frequently, until golden brown, about 7 minutes. Sprinkle with lime zest and drizzle with the lime juice. Season with salt, to taste, and continue to toss and cook for another minute. Ladle the soup into serving bowls and scatter the croutons on top before serving.

ROASTED TOMATO SOUP RECIPE WITH PARMESAN CROUTONS

Steps:

• Preheat oven to 400 degrees F. Peel the outer layers of the whole head of garlic. Making sure to leave the garlic cloves intact.
• In a large baking dish or sheet pan add tomatoes, cherry tomatoes, shallots, and half of the fresh basil. Place the head of garlic on the sheet pan.
• Drizzle with olive oil, and season with salt and pepper.
• Bake for 35-40 minutes or until tomatoes burst and garlic is nice and tender.
• Remove from the oven and let cool slightly. Remove the garlic and put tomato mixture, and remaining fresh basil, heavy cream in the blender. Squeeze the roasted garlic into the blender and discard the outer layer.
• Blend until smooth. Check for seasonings and and additional salt and pepper if needed. Heat when ready to serve.