Butternut squash soup

Butternut squash soup

There is really not much to say about this recipe except that it’s really, really good. It has all the elements of a perfect dish: smoothness, crunchiness, saltiness, sweetness, sourness. The addition of the tarragon makes this soup beautifully fragrant. So let’s get cookin’!

Ingredients

Difficulty 
For 4-6 persons

  • 1 butternut squash
  • 1 onion
  • 1 garlic clove
  • 2 teaspoons dried tarragon
  • 500 ml vegetable stock
  • 250 ml cream
  • 4 slices of bread
  • 4-6 rashers of Serrano ham
  • Parmigiano Reggiano
  • 50 ml balsamic vinegar, plus a bit extra voor roasting
  • Olive oil
  • Salt
  • Pepper

Directions

  1. Preheat the oven at 190ºC. Peel and chop the butternut squash in slices. Place in a roasting tray, drizzle some olive oil and balsamic vinegar, toss to coat and roast for about 25 minutes until tender.
  2. In a pan, heat a bit of oil. Peel and chop the onion and garlic and fry until tender. Add the tarragon and stir. Add the roasted butternut squash, vegetable stock, cover and simmer for 10 minutes.
  3. Preheat the oven at 150ºC. Cut the bread slices into small cubes. Drizzle a bit of oil and a pinch of salt over the bread and roast for about 10 minutes, until crispy and slightly coloured. Line a roasting tray with baking parhment and lay the serrano rashers. Dry in the oven, about 10 minutes. Take out and leave to cool. As they cool, they will crisp up.
  4. Blend the soup and run through a sieve. Add the cream and season with salt and pepper.
  5. In a small pan and 50 ml of balsamic vinegar and reduce until it coats the back of a spoon.
  6. Pour the soup onto warm serving bowls, add the croutons and crushed ham, drizzle a bit of the balsamic vinegar reduction and finish off with some grated Parmegiano Reggiano. Serve immediately.

   

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