Sunday, September 18, 2011
Notes From Nikki-Roasted Carnival Squash Soup
And suddenly, it's fall. That was quick. :-)
The following recipe will help warm your bones during these chillier nights we've been having. It screams fall with its squash and apples and sage. Be sure to serve it with plenty of warm, crusty bread. Delicious!
4 small carnival squash, halved and seeded
4 T extra virgin olive oil
1 onion, chopped
2 small-medium apples, peeled, cored, and chopped (I used honeycrisp)
4-6 C chicken stock (vegetable stock or water will work too)
2-3 T chopped fresh sage leaves
Fresh ground pepper
1-2 C whole milk
Toasted pepitas for topping
Crumbled feta for topping
1. Preheat the oven to 400.
2. Rub the squash halves with a bit of the olive oil (not the skin) and season with sea salt and pepper.
3. Roast the squash until it is soft and browned a bit. (This can be done ahead of time. My roasted squash halves sat in the fridge for a couple of days before I made the soup.)
4. Allow to cool just enough to handle, and then scrape the meat from the skin. Set aside (discard the skin).
5. Heat 2-3 T of the olive oil in a soup pot over medium heat, and add the onion.
6. Saute the onion until softened and fragrant, and then add in the squash, apples, sage, sea salt, and pepper.
7. Saute for a bit, and then add in the stock.
8. Bring to a boil, and then reduce the heat so that the mixture is simmering.
9. Cover and simmer until the apples are tender. Turn off the heat.
10. Using an immersion blender, blend it all together (the mixture will be thick).
11. Add the milk a bit at a time, stirring to incorporate, until the soup is the consistency you prefer (you can also add water instead of milk).
12. Taste and adjust the seasoning.
13. Serve topped with toasted pepitas and crumbled feta.