Squash Soup with Croutons Recipe

by katerina on August 28, 2009

Does anyone know what kind of squash this is? I originally thought it was an Autumn Cup or a Kambocha, but after cutting into it I am still a little stumped. It has green flesh, that almost looks like zucchini but it is nutty in flavour more like a butternut. Either way it was delicious and was another bit of bounty that emerged from J’s parents garden.

Because it had a subtle but nutty flavour I thought it might be nice in a simple soup. The soup came out delicious and fresh and the touch of cream makes a real difference.

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Creamy Squash with Croutons

(serves 2)

1 whole green squash
2 tablespoons olive oil
salt and pepper
1 tablespoon butter
3 medium carrots, diced
2 stalks celery, diced
1 medium onion, diced
salt and pepper
1 sprig of fresh thyme or 1/2 teaspoon dried thyme
1L chicken stock or vegetable stock
2 tablespoons cream
1 small handful parsley, minced for garnish

Heat oven to 375F. Peel squash, remove seeds and roughly chop into about 1″ cubes. Toss with a big pinch of salt, the olive oil, and a healthy grind of pepper. Spread on a cookie sheet and roast in the oven, turning occasionally until soft, about 25 minutes.

Meanwhile, in a large dutch oven melt butter, then sweat onion, carrot and celery with a pinch of salt until nice and soft. While vegetables are sweating you can prep your croutons.

When squash is done add to the dutch oven along with the thyme and chicken stock. Bring to a simmer and simmer for at least 10 minutes, but it could be longer. Blend soup. If you are using an immersion blender go ahead, otherwise remove soup from heat and allow to cool enough to process through a blender. Add back to pot.

Stir cream into soup. Taste and correct for seasoning, you will at the very least want a healthy grinding of pepper. To serve add soup to a bowl, sprinkle with parsley and then croutons.

Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time:55 minutes
Calories(approximate per serving): 300

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