This soup turned out to be a bit of a surprise. I decided to leave out any sort of thickening agent like potatoes or rice. I expected the soup to be quite thin and in need of the some TLC, but because of the double shot of chili it was exactly the right texture - deceptively smooth until the jalapeño hits the palette.
BT's Spicy Butternut Squash and Celery Soup
Ingredients:
For Soup:
1 small butternut squash
1 small pumpkin
4 large ribs celery with leaves
1 small leek
2 tablespoon vegetable oil
1 teaspoon harissa
1-2 jalapeño (according to heat tolerance)
1/4 teaspoon caraway seed
1/4 teaspoon fennel seed
1/8 teaspoon ground cloves
1/8 teaspoon celery seed
2 tablespoons Arak (optional - any sort of anisette)
1/2 teaspoon sugar
6 cups (1.5 l) water
juice of 1 lemon
1 teaspoon kosher salt
ground black pepper
For Herb Oil:
3 sprigs fresh mint
3 sprigs fresh oregano
2 sprigs fresh dill
1 medium cucumber (aka Israeli cucumber, Persian cucumber, Japanese cucumber)
1 tablespoon fruity olive oil
Directions:
For Soup:
Heat oven to 375 F. (190 C.)
Plate butternut squash and pumpkin in baking dish and roast for 45 minutes
Remove seeds and scrape flesh into a bowl
Add vegetable oil to heavy gauge cocotte and turn flame to medium low
Add caraway seed, fennel seed, cloves and celery seed and sauté 1 minute
Turn flame to medium
Add harissa
Rough chop leek and celery and add to pot
Sauté 3-4 minutes or until leek is translucent
Slice jalapeño in rings (seeds and veins included) and add to pot
Add Arak (if using)
Add salt, sugar and water
Bring to boil and add squash and pumpkin
Reduce heat to low and simmer for 20 minutes
Remove from heat and let cool
Purée soup with wand blender
Add lemon juice
Add 3 -4 grinds black pepper
Taste for salt
For Herb Oil:
Fine chop dill, mint and fresh oregano
In a small bowl mix herbs with olive oil
Dice cucumber into small pieces and add to oil mix
Leave to marinate approximately 1 hour
Serve cold or hot with 1 teaspoon of herb oil
Enjoy! !בתיאבון
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