Red Kuri Squash and Roasted Fennel Soup |
Autumn
Submitted by giffen.maupin on Sun, 2009-12-06 10:4910:49:56 AM.
from feelgoodeats.com, whose tagline is "local foods, seasonal recipes." I'll be returning here often for further inspiration!
Here's the link to the full recipe:
http://www.feelgoodeats.com/fall-recipes/squash-fennel-soup.html
Red Kuri Squash Soup with Roasted Fennel (adapted from Sunday Supper at Luques)
Serves 4-6
Soup:
2 pounds red kuri squash (or other variety)
6 tablespoons extra-virgin olive oil (divided)
sea salt
fresh ground black pepper
2 fennel bulbs, herby tops removed
2 teaspoons fennel seeds
1 garlic clove, minced
4 tablespoons unsalted butter
1/2 onion, diced
1 tablespoon thyme (fresh)
1 teaspoon chili flakes
3/4 cups sherry
10 cups chicken stock (or vegetable stock)
Garnish
1/4 cup creme fraiche
1 tablespoon maple syrup
6-8 sage leaves
To prepare the soup:
Preheat the oven to 400F.
Remove the peel and cut the squash in half lengthwise. Use a spoon to remove the seeds and discard. Slice the squash into 1/2″ thick wedges, place on a baking sheet. Season the squash with a generous pinch of sea salt, a crank of fresh ground pepper, and a splash of extra-virgin olive oil (about 2 tablespoons). Place in the oven and roast for 30 minutes.
Slice the fennel bulbs into 1/2 inch thick wedges. Pound the fennel seeds in a mortar and pestle or spice grinder. On a baking sheet, combine the sliced fennel, fennel seeds, and minced garlic and season with a pinch of sea salt and 2 tablespoons extra-virgin olive oil. Place in the oven and roast for 15 minutes.
When the squash and fennel are done roasting set a large, heavy bottomed pot over medium-high heat. Add the butter, onion, and a pinch of salt and saute until the onions are soft and begin to color. Add the thyme, chili flakes, roasted squash, and roasted fennel and stir to combine. Add the sherry and allow it to reduce for a minute or two and then add the stock. Bring to a boil, turn the heat to medium, and simmer for 20 minutes.
Use an immersion blender to puree the soup, or alternatively puree the soup in batches in a counter-top blender (being careful not to overload the blender with hot liquid). Blend until the soup is completely smooth. Taste and adjust seasonings.
To prepare the garnish
Combine the creme fraiche and maple syrup and place in the refrigerator. Set a large saute pan over medium-high heat. Add 1 tablespoon of extra-virgin olive oil and bring up to heat. Add the sage leaves and fry until they begin to crisp. Remove the sage leaves from the pan and transfer to a paper towel.
To serve
Pour the soup into bowls and garnish with a drizzle of creme fraiche & maple and top with a fried sage leaf.