Since Christina and I are not living near each other for the school year, we have decided to write some posts on our own. So instead of reading posts that are signed and written by both of us all of the time, we will instead be writing our own posts in addition to writing posts together. We hope everyone enjoys reading, and remember if you have any requests for certain recipes, always feel free to let us know! Now onto a recipe that you must make…
My favorite season is Summer, but I am always happy (somewhat) when Fall begins. One of the reasons I enjoy the fall is because of all of the different flavors of fall. Squash is definitely a flavor of fall…and certainly one of my favorite flavors! This recipe features butternut squash. I have been hanging onto this recipe for a couple of years now and finally decided to make it. This is a Jamie Oliver recipe for Superb Squash Soup with the Best Parmesan Croutons…don’t you just love the names he gives his recipes? This was a wonderful recipe and certainly warmed me up on a cold, rainy, fall day. This recipe does not call for cream, but I think adding a little cream would make this soup even more delicious. It is wonderful without it, but who doesn’t love a little cream? The best part about this soup is that it is so easy to make. All of the ingredients are roughly chopped because you are just going to be pureeing them anyway!
Jamie Oliver’s Superb Squash Soup with the Best Parmesan Croutons
Serves 6-8 people
- Olive oil
- 16 fresh sage leaves
- 2 red onions, peeled and chopped
- 2 sticks celery, trimmed and chopped
- 2 carrots, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 2 sprigs fresh rosemary, leaves picked
- 1/2 fresh red chile, to taste, seeded and finely chopped
- Sea Salt and freshly ground black pepper
- 4 1/4 pounds butternut squash, onion squash or musque de Provence, halved, deseeded and cut into chunks (I used butternut squash; 4 1/4 pounds turned out to be 3 small squash)
- 2 quarts good-quality Chicken or vegetable stock
- Extra-virgin olive oil
For the croutons:
- Extra-virgin olive oil
- 16 slices ciabatta bread
- 1 chunk Parmesan, for grating
- 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 oil flavored with the sage.
- Put 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 a boil and simmer for around 30 minutes.
- When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a food processor 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.
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.
*Note: Next time I will try adding a bit less stock. After I blend the soup I will stir in a bit of cream.
Question: What is your favorite type of soup?