What started as a vegetarian prix fixe menu item became one of my favorite things to make every year at home. This soup can hold its own as is or can be the most versatile – from vegan, to vegetarian or full on carnivorous. Add roasted chopped squash, shaved truffles, prawns, scallops, your favorite cured pork or sausage- whatever you love!
Chef tip: no matter what you add to it, you’ll find the best results with a homemade stock.
- 2lbs delicata squash, peeled, scooped, chopped
- 8 ounces shallots, sliced
- 2 ounces garlic, sliced
- 1 cup olive oil
- Fresh herbs saché (in cheesecloth): 2 sprigs sage, 2 sprigs parsley, 1 sprigs dill
- 5 cups vegetable or chicken stock
- 1 tablespoon kosher salt, plus more
In a heavy bottom soup pot, sweat the shallots in olive oil for 2-3 minutes, then add garlic and cook 1 min more. Once the shallots and garlic are translucent without browning, add saché & allow to become fragrant in oil.
Add squash, stir to coat pieces in olive oil. Add stock and salt. Bring to a simmer, cooking until squash pierces easily with a knife, being careful not to overcook or turn mushy.
Remove from heat and allow to sit for 5-10 minutes. Remove saché, squeezing lightly into the soup before discarding.
With stick or upright blender, blend on high until smooth. *NOTE: the consistency and seasoning of soup is important. If the soup is too thick, add water or stock in small amounts, if needed. Taste for seasoning and add more salt, if needed.
Garnish ideas: toast equal parts pepitas, sunflower seeds & pine nuts in olive oil. Once toasted, toss in a bowl with fried sage, pepperoncino (or chili flake) & salt.
Finish: olive oil drizzle, seeds & fresh herbs
Yield: approximately 8 cups