In the shuk today and saw beautiful squash. Was intrigued by the white one, which the vendor told me was starchy and sweet like potatoes. I knew I had to make a soup.
BT's Summer Squash Madness
Ingredients:
1 small pumpkin
1 small celebration squash
1 white acorn squash
2 medium kousa squash
1 zucchini
1 very large leek
3 ribs celery (and leaves)
1 tablespoon coconut oil
1 tablespoon unsalted butter
1 teaspoon harissa
1/4 teaspoon celery seed
1/2 teaspoon chervil
1 tablespoon arak
juice of 1 lemon
juice of half an orange
1 teaspoon kosher salt
6 cups (1.5 l) water
2 teaspoons fresh chopped dill
2 teaspoons chopped chives
Directions:
Heat oven to 350 F. (175 C.)
Place pumpkin, celebration squash and acorn squash in oven
Roast for 35 minutes
Thoroughly clean all vegetables
Rough chop leek
Rough chop celery
Quarter zucchini and kousa squash
In a heavy gauge cocotte add coconut oil
Bring heat up to medium and add harissa, leek and celery
Sauté for 5 minutes
Add zucchini and kousa squash
Add celery seed, chervil and salt
Lower flame and continue sautéing 2 minutes
Add arak and cook 1 minute
Add water
Cover and let simmer for 15 minutes
Peel and deseed the roasted squash
Add to soup pot and simmer another 15 minutes
Purée soup
Remove from stove
Divide the soup in half
Strain one through a fine sieve and combine with other half
Heat soup on low
Add butter
Add lemon and orange juice
Taste for salt
Add chopped dill and chives
Enjoy! !בתיאבון
Shown in a Gailen Ngan bowl.
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