Squash Soup

by Ai Qi on 05th Jul, 2012

Posted by
Ai Qi
Date:
05/07/2012
Tags:
soup squash nutmeg pumpkin

 As promised, here is the squash soup that started off the birthday + Fathers' Day dinner. It's adapted from Laura Calder's recipe here. You can do away with the smoky bacon for a healthier version, like we did.

Squash Soup

Ingredients:
  • 1 kg squash, seeded and cut into 1" chunks (or pumpkin if you can't get squash)
  • 1 tbsp olive oil
  • 4 slices smoky bacon, chopped (optional)
  • 1 medium onion
  • water as needed
  • 3/4 cup milk
  • salt and pepper
  • pinch of nutmeg
  • crème fraiche or sour cream (optional)
  • chopped chives (optional)
1 kg squash, seeded and cut into 1" chunks (or pumpkin if you can't get squash)
['squash']
1 tbsp olive oil
['olive oil']
4 slices smoky bacon, chopped (optional)
['smoky bacon']
1 medium onion
['medium onion']
water as needed
['water']
3/4 cup milk
['milk']
salt and pepper
['salt and pepper']
pinch of nutmeg
['nutmeg']
crème fraiche or sour cream (optional)
[u'cr\xe8me fraiche or sour cream']
chopped chives (optional)
['chopped chives']
Recipe:
Heat the oven to 200ºC.

Toss the squash chunks with the oil in a roasting pan and bake until very soft (about 45 minutes).

Fry the bacon in a soup pot, remove to paper towel to drain, then crumble and set aside. Leave a spoonful of the bacon fat in the pot. If you're not using the bacon, skip this and heat up some oil in the soup pot.

In the same soup pot, gently saute the onion until translucent.

When the squash chunks are cooked, add them to the pot. Puree with a hand-held blender, adding more water if needed to make a thick soup. Stir in the milk, heat gently, taste, and season with salt, pepper and nutmeg.

Ladle the soup into bowls. Add a little sour cream into each bowl, sprinkle with the bacon and chives. Serve.
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