Sunday, 26 October 2008

Souper Sunday - Potato Soup with Roasted Squash and Garlic Croutons

It's Souper Sunday! Baby it's cold outside, or, it will be soon. To honour the fall and coming winter months, Deb of Kahakai Kitchen has encouraged all and sundry to celebrate the season with soups, stews and other soul warming dishes. Here is my contribution, made especially for my little girl - who leans towards the vegan side of life.

Potato Soup with Roasted Squash and Garlic Croutons
1 small or 1/2 large butternut squash
olive oil
2 onions, chopped
2 ribs celery, chopped
1 parsnip, peeled and chopped
5-6 yellow fleshed potatoes, about 1 1/2 pounds, peeled and cut into 1 inch dice
4 cups good vegetable broth
1 cup white wine
salt and pepper

Preheat oven to 450 degrees. Peel and cube squash in rough 3/4 inch pieces. Toss with olive oil, spread out on parchment lined baking sheet and season with salt and pepper. Roast 1/2 hour or until nicely caramelized and cooked through. Put aside.

For soup - In heavy bottom pot, heat up 2 tbsp olive oil. Add onions and cook until starting to brown. Add celery, parsnip and potatoes. Add vegetable stock and white wine. Bring to a boil and reduce heat to simmer. Simmer until all the vegetables are tender, about 1/2 hour. Season to taste.

Remove from heat, puree with an immersion blender, stir in squash cubes and garnish with garlic croutons. Serve hot.

Garlic Croutons - a rustic accompaniment, use whatever leftover bread you have.
Cube stale bread, saute in large pan with olive oil and, when half way crispy, add grated garlic and season to taste with salt and pepper. Continue to brown and remove from heat. Don't burn garlic.
Want to join Souper Sundays? No problem, just make a soup or something in that genre and let Deb know at Kahakai Kitchen. From the other side of the world and celebrating spring? Great, glad to have you!