Many of you have asked for my recipe for Squash soup. Okay, a Chef I am not but here is the recipe I came up with. Many times I throw in this or that so keep that in mind. I tried to be as precise as I could. I typically experiment and dont measure. My husband is always saying I need to write my recipes down because I will probably never make them again! He is right! Here you go: Janel’s Version of Squash Soup 2 Varieties of Any Squash (Heirloom, summer, acorn ( I used in this dish), Australian/Queensland Blue (which I used in this dish), Kabocha, etc. I like to use a deep orange fleshy squash with a harder light colored squash and non-GMO (It gives the soup good texture). Also love to use fresh ingredients from Whole foods or Farmers Markets. It is the best! Heat oven to 420 degrees. Remove squash seeds and skins (can cook squash with skins on and then remove after roasting). Cut the squash into 1/6 pieces roughly, spray or brush olive oil on pieces then add salt and pepper to taste. Place on a cookie sheet or I like to use a vented pizza pan and roast until brown around the edges. 1 Sweet Anise/Fennel root 1 Kohlrabi or Celery root Slice each of the above roots in half and butter then place them with your squash in over until soft and brown around the edges. You can just do one of the roots mentioned above if you like. In a Saute pan place: 2 pads of real butter 1 diced green apple 2 cups diced raw carrots (I like the variety carrots-yellow, orange, purple because of flavors they add but used orange in my last recipe). ½ diced White or Red Onion (whatever onion you like) Saute until all ingredients are tender and soft When squash is done, cut squash into small pieces, mix all ingredients together in a large bowl, blend or use food processor until ingredients are a thin paste, or have a loose, thick soup like consistency. You will be adding liquid-the next step! Add: 4 cups of Vegetable broth 1 tsp Cracked Pepper 2 tsp Nutmeg 1 tsp Cloves 2 tsp of Thyme 2 tsp of Cinnamon 1 tsp of Tumeric (not necessary but I use) Simmer ingredients for 2 hours-stirring occasionally. You may need to add water for consistency purposes. Sometimes the soup is a little thick. This makes a lot of servings so may want to freeze some. Top soup with: 1 TBLS Crème Fraiche Real bacon cooked and crumbled-about a fourth of a strip of bacon. 1 small sprinkle of red pepper powder (its hot so be careful) 2 Mint leaves or basil
Posted on: Wed, 24 Sep 2014 01:06:56 +0000
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