VELVETY SQUASH SOUP WITH HONEY, WARM SPICES AND A CRUNCHY SEED TOPPING.
INGREDIENTS
Soup
- 1 large squash, peeled and cubed
- 1 white onion, sliced
- 5-6 garlic cloves, sliced
- 2-3 tbsp butter
- 2-3 tbsp olive oil
- 1–2 tbsp honey
- Freshly grated nutmeg
- ½ tsp ground cinnamon
- ½ tsp Espelette pepper (or Aleppo)
- Sea salt, black pepper
- Water (just to cover)
Bouquet Garni
- 3-4 sage leaves
- 2-3 thyme sprigs
- 2 bay leaves
(tied together with kitchen twine)
Seed & Nut Crumble
- ½ cup pecans
- 2 tbsp sunflower seeds
- 1 tbsp sesame seeds
- 1-2 tbsp olive oil
- Pinch of salt
- Pinch of Espelette pepper
To Serve
- Fresh chives, chopped
- Extra virgin olive oil
METHOD
1. Sweat the base
Heat butter and olive oil in a pot over medium-low. Add onion and garlic, season lightly, cover and sweat for 10 minutes until translucent and soft, without browning.
2. Add squash and spices
Add squash cubes. Season with salt, pepper, nutmeg, cinnamon, Espelette pepper, and honey. Cover and sweat another 5–7 minutes.
3. Simmer
Pour in enough water to cover. Add bouquet garni. Simmer gently for 20–25 minutes or until squash is tender. Remove bouquet garni.
4. Blend
Blend until completely smooth and silky. Adjust seasoning if needed.
5. Seed & nut crumble
Toast pecans, sunflower seeds and sesame in a dry pan until golden. Transfer to food processor. Add olive oil, salt and Espelette pepper. Pulse to a fine crumble.
6. Plate
Serve soup in bowls. Garnish with crumble, chopped chives, and a drizzle of olive oil.
By Laurent Dagenais