Superb Squash Soup with the Best Parmesan Croutons

Name: Superb Squash Soup with the Best Parmesan Croutons
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 2 carrots, peeled and chopped; 2 sticks celery, trimmed and chopped; 16 slices ciabatta bread; 2 sprigs fresh rosemary, leaves picked; 16 fresh sage leaves; 4 cloves garlic, peeled and chopped; 2 kilograms butternut squash, onion squash, or musque de Provence, halved, deseeded and cut into chunks; 8 servings Olive oil; 8 servings Extra-virgin olive oil; 1 Parmesan, for grating; 1 fresh red chile, to taste, seeded and finely chopped; 2 red onions, peeled and chopped; 8 servings Sea salt and freshly ground black pepper; 2 liters good-quality Chicken or vegetable stock

You can never have too many main course recipes, so give Superb Squash Soup with the Best Parmesan Croutons a try. This recipe makes 8 servings with 1200 calories, 27g of protein, and 60g of fat each. This recipe covers 66% of your daily requirements of vitamins and minerals. If you have sage leaves, musque de provence, sea salt and pepper, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. It is perfect for Autumn. From preparation to the plate, this recipe takes about 1 hour and 10 minutes.

Instructions

Put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with paper towels - you'll use these for sprinkling over at the end. In the pan you'll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft.

Ingredients you will need

Rosemary

Salt And Pepper

Sage

Vegetable

Carrot

Celery

Garlic

Chili Pepper

Onion

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Bowl

Frying Pan

Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes.

Ingredients you will need

Squash

Stock

Equipment you will use

Frying Pan

While the soup is cooking, make your croutons.

Ingredients you will need

Croutons

Soup

Drizzle a little olive oil over the ciabatta slices, and press some grated Parmesan onto each side.

Ingredients you will need

Olive Oil

Ciabatta

Parmesan

Place in a non-stick pan without any oil and fry until golden on both sides.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender and pulse until you have a smooth puree* (but you can leave it slightly chunky if you like). Most importantly, remember to taste and season it until it's perfect. Divide the soup between your bowls, placing 2 croutons on top of each.

Ingredients you will need

Croutons

Squash

Soup

Equipment you will use

Immersion Blender