Spiced Squash SoupKimberly Henrikson
This recipe comes from “The Lake House Cookbook” by Trudie Styler and Joseph Sponzo. Apparently, this is Sting’s favorite soup. Beyond that piece of trivia, it is a really good soup.
- total time:
- 2 hr
- 1 small butternut squash
- 1 small hokkaido, buttercup, or red kuri squash
- 4 springs thyme
- 2 T unsalted butter
- 1/2 large sweet potato or 1 medium sweet potato
- 1 carrot, peeled
- Olive oil
- 1 medium onion, roughly chopped
- 3 large leeks, white and light green parts only, roughly chopped
- 3 stalks celery, sliced 1/2" thick
- 1 bay leaf
- 6 C vegetable stock or water
- 1/4 C freshly grated Parmigiano Reggiano, plus 1 piece rind
- 2 T heavy cream
- 1/2 tsp cayenne
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cumin
- A little freshly grated nutmeg
- Salt and freshly ground black pepper
- Fresh marjoram or oregano sprigs, torn, to garnish
Preheat the oven to 350°F. Halve the butternut and red kuri squash and remove the seeds. Place them in a large roasting pan and run the inside cavities with 1 T of the butter. Place a sprig of thyme in each, season with salt and pepper then turn them skin-side up in the pan. Run the sweet potato and carrot with olive oil, salt and pepper, then add them to the roasting pan with 1 cup of water. Place in the oven for about 40 minutes until soft.
Remove the roast vegetables from the oven and leave to cool slightly in the cooking juices.
In a small stockpot, heat the remaining 1 tablespoon of butter over medium heat. Add the onion, leeks, and celery and cook until soft and translucent, about 15 minutes.
Scoop the flesh from the roast squashes into the onion mixture. Chop the carrot and add it to the pot. Peel the sweet potato and add it to the pot along with the juices from the roasting pan plus the bay leaf and stock. Bring the mixture to a boil, then reduce the heat, add the cheese rind and simmer for 20 minutes.
Remove the cheese rind and bay leaf from the soup, then, using a hand-held blender, purée until smooth and well combined. Add the cream, cayenne, cinnamon, cumin, and nutmeg plus some salt and pepper and blend again until combined. If the mixture is too thin, return to the heat and allow it to reduce to the desired consistency.
Stir the grated Parmigiano Reggiano into the soup and serve garnished with the marjoram sprigs. The soup may be refrigerated for up to 3 days in a covered container.
I have used acorn squash in place of the hokkaido, etc. and the soup tastes fine. Also, be sure to use freshly grated Parmesan cheese. This recipe gives you something to do with the cheese rind after it's been grated.
Source: Kimberly Henrikson