3 minute read
CONFESSIONS OF A SOUP CONNOISSEUR
Confessions of a SoupConnoisseur
by Taylor Whitelock
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photos by Sean Fenzl
I don’t think I’m alone when I say I love a homemade bowl of soup.
There’s something so hearty and satisfying about a meal you can eat with a spoon. And of course the variations are as endless as, well, soup to nuts. But when the temperatures dip, you can’t go wrong with rich, creamy butternut squash. The colour is exquisite and the velvety texture and creative garnishes make this a great goto option for a starter course or a leisurely winter lunch. Best of all, the flavours develop with time so you can easily make this a day ahead and reheat just before serving.
COLD WEATHER BUTTERNUT SQUASH SOUP
Makes 4 small appetizer or 2 entrée sized portions
Ingredients 1 butternut squash, peeled, seeded and chopped into 1" cubes ¼ cup butter 1 yellow onion, chopped 1 tsp fresh sage, chopped 2 tsp salt 2 tbsp tomato paste 1 L chicken stock (or vegetable stock) 1 cup heavy cream 2 tbsp good quality maple syrup 1 tbsp apple cider vinegar
Garnish pumpkin seeds, olive oil, cream, and chives or parsley
Put butter, chopped onion and chopped sage into a soup pot on medium low heat. Cook just until translucent, about 5 or 6 minutes. Stir in the tomato paste and cook for 1 minute. Add the cubed squash, chicken stock and 1 tsp of salt. Stir and bring to a boil on medium high.
Once at a boil, reduce heat and simmer uncovered about 30 minutes or until squash is very tender.
Using an immersion blender, puree until smooth. Add heavy cream, maple syrup and apple cider vinegar and season to taste with remaining salt. If the soup is too thick, add a bit more stock or water to achieve the desired consistency. Heat through.
Ladle soup into warm bowls. Garnish with heavy cream, a drizzle of olive oil and a sprinkling of pumpkin seeds and chives or parsley. Serve hot.
TAYLOR’S TIPS FOR CHOPPING SQUASH
It’s easier to get a grip on the squash when you core it first and then peel it.
Top and tail the squash so each end is flat.
Stand up the squash and run your knife all the way through from top to bottom while protecting your fingers.
Use a soup spoon to dig around and remove the seeds.
Next, peel the skin using a vegetable peeler. Make sure to remove all of the green fibers under the peel.
Lay the squash flat side down. Cut into 1 inch slices crossways and then 1 inch cubes.
If you’re cutting a lot of squash use gloves to avoid yellow hands.
