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Roasted
Squash Soup with smoked cheese (approx. 6 servings)
This recipe is inspired by working with John Taylor at Domus
Café. |
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3 pounds
of squash (about 2 or 3 squash, depending on the variety)
(kabocha, butternut, acorn, or hubbard)
1 medium onion, peeled, finely chopped
2 ribs of celery, finely chopped
1 leek, cleaned, finely chopped
4 cloves garlic, finely chopped
thyme
2 bay leaves
6 cups of chicken stock, vegetable stock or water.
salt
pepper
1 cup heavy cream
1 ½ cups grated smoked cheese (such as smoked gouda,
or smoked gruyere)
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Preheat
the oven to 400F.
Split the squashes in half and scrape out the seeds and pith.
Oil the cut surface with the olive oil and season with salt
and pepper. Place the cut side down on a baking sheet, and
roast for about 30-45 minutes, or until completely tender.
When tender and cool enough to handle, scoop out the flesh
(or peel off the skins) and keep the pulp.
Heat a
large saucepan over medium high heat and place enough oil
in the pan to just lightly coat the bottom of the pan. Add
the celery, onions, leek, garlic, season with salt and pepper
and cook for about 5-10 minutes until the onions are soft
and all of the vegetables have released their aromas and are
also softened. |
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Add
the reserved squash pulp., a few sprigs of thyme and the bay
leaves. Cook for a few minutes and then add the desired cooking
liquid (stock or water) and season with a touch of salt and
pepper. Bring the soup to a boil and then reduce to a vigorous
simmer and cook for about 20-30 minutes. Remove the thyme and
bay leaf and puree the soup in a blender or food processor.
Meanwhile, heat the cream to just below the boil. Add the grated
cheese and let it melt into the cream. Transfer the cream mixture
along with a ladle or so of soup to the blender/ food processor.
Mix well. Pour into the remainder of the soup. Check the consistency
of the soup and seasoning and adjust accordingly. Garnish the
soup with a bit more of the grated cheese and rye croutons if
desired. |
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Curried
Squash and Apple Soup (approx. 6 servings)
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3 pounds
of squash (about 2 or 3 squash, depending on the variety)
(kabocha, butternut, acorn, or hubbard)
½-1 tbsp. curry powder
1 medium onion, peeled, finely chopped
2 ribs of celery, finely chopped
1 medium sized carrot, peeled, finely chopped
1 leek, cleaned, finely chopped
4 cloves garlic, finely chopped
4-6 medium sized apples, cored, roughly chopped (keep one
aside and grate for garnish)
sage and/or rosemary
2 bay leaves
6 cups of chicken stock, vegetable stock or water, or even
a cup of apple cider
salt
pepper
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Preheat
the oven to 400F.
Split the squashes in half and scrape out the seeds and pith.
Oil the cut surface with the olive oil and season with salt
and pepper. Place the cut side down on a baking sheet, and
roast for about 30-45 minutes, or until completely tender.
When tender and cool enough to handle, scoop out the flesh
(or peel off the skins) and keep the pulp.
Heat
a large saucepan over medium high heat and place enough
oil in the pan to just lightly coat the bottom of the pan.
Add the celery, carrots, onions, leek, garlic, season with
salt and pepper and cook for about 5-10 minutes until the
onions are soft and all of the vegetables have released
their aromas and are also softened. Add the curry powder
and cook for a few minutes to cook out the spice and release
it’s aromas.
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Add the
reserved squash pulp, the cut up apples, a couple sprigs of
sage or rosemary and the bay leaves. Cook for a few minutes
and then add the desired cooking liquid (stock or water) and
season with a touch of salt and pepper. Bring the soup to
a boil and then reduce to a vigorous simmer and cook for about
20-30 minutes. Remove the herbs and bay leaves and puree the
soup in a blender or food processor. Check the consistency
of the soup and seasoning and adjust accordingly. Garnish
the soup with some of the grated apple and serve hot. |
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Thai
Red Curry Squash and Magical Michael Basil Soup (serves 4-6)
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3 pounds
of squash (about 2 or 3 squash, depending on the variety)
(kabocha, butternut, acorn, or hubbard)
about 1 scant tablespoon of Thai red curry paste (less or
more, to desired taste)
1 medium onion, peeled, finely chopped
2 ribs of celery, finely chopped
1 medium sized carrot, peeled, finely chopped
4 cloves garlic, finely chopped
3 kaffir lime leaves
1 stalk of lemongrass, the one our two outer layers peeled
away and the inner core finely chopped
a few sprigs of magical michael basil or thai basil, roughly
chopped
a few sprigs of coriander, roughly chopped
3 green onions (scallions), washed and finely chopped
4 cups of chicken stock, vegetable stock or water)
2 cups or 1 can of coconut milk
a few tablespoons of canola oil
salt
pepper
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Peel the
squash, discard the seeds and inner pulp and roughly chop
the flesh of the squash into about 1 ½ inch pieces.
Heat a large saucepan over medium high heat and place enough
oil in the pan to just lightly coat the bottom of the pan.
Add the celery, carrots, onions, garlic, season with salt
and pepper and cook for about 5-10 minutes until the onions
are soft and all of the vegetables have released their aromas
and are also softened. Add the red curry paste and cook for
a few minutes to cook out the spice and release it’s
aromas. Ensure that the curry paste is well mixed in so that
it does not stay as a mass and then will not properly flavour
the soup. Add the cut up squash. Cook for a few minutes and
then add the desired cooking liquid (stock or water), the
coconut milk, the kaffir lime leaves, the chopped lemongrass
and season with a touch of salt and pepper. Bring the soup
to a boil and then reduce to a vigorous simmer and cook for
about 30 minutes. Remove the kaffir lime leaves and puree
the soup in a blender or food processor. It is best for the
soup to be strained through a fine mesh strainer to ensure
that there are no large pieces of lemongrass left. Return
the soup to a soup pot and check the consistency of the soup
and seasoning and adjust accordingly. Garnish the soup with
some of the chopped basil, coriander and chopped green onions. |
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Note:
I suggest that you start off with a minimal amount of the Thai
red curry paste as a little goes a long way in flavour. It is
best to add a teaspoon at a time if more is needed. This soup
is also nice when garnished with some lightly sautéed
mixed mushrooms. |
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Carrot
and Parsnip Soup (serves 4-6) |
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1
medium onion, peeled, finely chopped
3 cloves garlic, finely chopped
3 tbsp. butter or oil
1- 1 ½ pounds of carrots, peeled and roughly chopped
into small pieces
1-1 ½ pounds of parsnips, peeled and roughly chopped
into small pieces
salt
freshly ground pepper
2 bay leaves
3 a few sprigs of thyme
1-1 ½ litres chicken, vegetable stock or water
½ cup of toasted, skinned hazelnuts, roughly chopped
(optional for garnish if desired)
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Heat a large saucepan over medium high
heat and place enough oil in the pan to just lightly coat
the bottom of the pan. Add the onions, and garlic, season
with salt and pepper and cook for about 5-10 minutes until
the onions are softened. Add the chopped carrots and parsnips,
a couple sprigs of thyme and the bay leaves. Cook for about
five minutes and then add the desired cooking liquid (stock
or water) and season with a touch of salt and pepper. Bring
the soup to a boil and then reduce to a vigorous simmer and
cook for about 20-30 minutes. Remove the thyme and bay leaves
and puree the soup in a blender or food processor. Check the
consistency of the soup and seasoning and adjust accordingly.
If a more luxurious soup is desired, add a ½ to ¾
cups of heavy cream. Garnish the soup with some of the toasted
and roughly chopped hazelnuts, if desired.
Note: the key to this soup is to really have an equal amount
of carrots and parsnips as one flavour will not overpower
the other.
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