By Michael Minorgan for Curtains Up
www.globalgourmets.ca michael@globalgourmets.ca
Butternut Squash Soup
Despite our less than stellar summer we are slowly slipping into fall, a time when the more hearty vegetables come to market.
One of my all time favourites is the butternut squash with its sweet nutty flavour. As a ‘fruit’ the butternut squash is very versatile, it can be roasted, toasted or mashed and used for soups, mashed and used by itself ,or in casseroles, breads, muffins and even in pastas in various ways. It also lends itself to many spices such as cinnamon and nutmeg and as such is very popular in African cuisine. Even its seeds and skin are edible. When rubbed with oil and roasted cut side down the skin becomes soft and entirely edible.
This is one recipe I have adapted slightly and used on many occasions. It is a celebration of not only squash, but many fall vegetables that are now fresh and readily available….Enjoy!
Ingredients
6 cups chicken or vegetable broth
One 2-pound butternut squash—quartered, seeded, peeled and cut into
5 thyme sprigs
2 garlic cloves chopped
2 medium leeks, white and pale green parts only, chopped roughly
1 celery rib, chopped roughly
1 tablespoon vegetable oil
2 thick slices of bacon, cut into small piecesd
2 packed cups coarsely chopped collards or kale
One 15-ounce can pinto or roman beans, drained and rinsed
1 medium carrot, finely diced
1 red bell pepper, finely diced
1 cup corn kernels
Salt and freshly ground black pepper
Preparation
1. In a large, heavy pot, combine the broth, squash, thyme, garlic, leeks and celery and bring to a boil. Cover and simmer over low heat for 45 minutes.
2. In a medium skillet, heat the vegetable oil. Add the bacon strips and cook over moderately high heat, turning once, until crisp, about 7 minutes.
3. Discard the thyme sprigs from the soup. Working in batches, puree the soup in a blender. Return the soup to the pot. Add the bacon, collards, pinto beans, carrot, bell pepper and corn and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 7 minutes. Season the soup with salt and pepper and serve.with a grilled cheese crouton on the side
