This week’s French Friday’s theme is Cook’s Choice and I chose to catch up on a recipe I’d missed this month.
Squash soup is so ubiquitous at this time of year that it risks becoming boring. At last year’s co-op soup swap, we joked that we were all worried that we’d go home with six kinds of squash soup, though we’d have been disappointed if there had been none.
When I think of squash soup, I think of the nuttiness of butternut squash, with a mirepoix and chicken stock base, perhaps mixed with some cream, and seasoned with thyme and nutmeg. This squash soup is a little different. Onion, garlic, celery, and fennel form the base of the soup and are seasoned with ginger, cumin, and nutmeg. Roasted squash, pears, and orange peel finish the soup. Once it’s puréed, it looks like any other squash soup, but it’s sweet and subtly spicy. It’s a soup that improves with age, too, so I’d even recommend making it the day before you serve it. The sweetness is better balanced by the other flavours when the soup has rested 24 hours or more.
I served it simply, with a grind of pepper, though the suggested toppings are crème fraîche and toasted pumpkin seeds. It was a hit across my family, even with my squash-leery partner.
I’m looking forward to reading about the recipes chosen by the other Doristas this week. Click the link at the top of the post and browse – I predict there will be a wide range of dishes to read about this week.