GOLDEN SQUASH SOUP
Provided by Food Network
Time 45m
Yield 8 to 10 cups
Number Of Ingredients 13
Steps:
- Preheat the grill to 350 degrees F. Peel and slice the butternut squash into 1 to 2-inch wedges. Place in a large bowl and season with the maple syrup and Chinese 5-spice powder. Grill the squash until grill marks appear, about 4 minutes per side. Set aside to cool. Meanwhile, crush the coriander seeds in a mortar and pestle. Heat the olive oil in a large pot over medium-high heat and add the onions. Cook until soft. Add the coriander and red pepper flakes and cook until the onions are barely caramelized, about 10 minutes. Add the grilled squash and chicken stock and bring to a boil. Lower the heat to medium and simmer for 15 to 20 minutes to help the flavors develop. Take the soup off the heat and blitz in a blender until smooth. Season with salt and pepper, to taste. If the soup gets too thick, add more chicken stock to thin it out. Chiffonade half the sage leaves, leaving the other half whole. Fry all the sage leaves in a pan of hot olive oil until the leaves are crispy and still green. Ladle the soup into cups, top with 1 teaspoon creme fraiche, and garnish with fried sage and porcini salt.
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Naveed Anjum
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Alex Faysal
[email protected]Meh.
ROYAL GAMING
[email protected]This soup was a disappointment. The flavor was flat and the texture was gritty. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making this soup again.
Konscious Johnson
[email protected]I love this soup! It's so easy to make and always turns out delicious. I like to add a bit of extra garlic and ginger to give it a bit more flavor. I also like to serve it with a dollop of sour cream and a sprinkle of fresh herbs.
Ugwumba Udochukwu
[email protected]Pretty good! I thought the soup was a bit bland, so I added some additional spices. I also used a immersion blender to make the soup extra smooth. Overall, it was a good recipe and I would make it again.
Alijah Williams
[email protected]This was a great recipe! I used a mix of butternut and kabocha squash, and it turned out beautifully. The soup was creamy and flavorful, with just the right amount of sweetness. I would definitely recommend this recipe to others.
Borkot Ullah
[email protected]Good soup! It was easy to make and had a nice flavor. I added a bit of extra pepper to give it a little kick. Overall, I enjoyed this soup and would make it again.
Khaliah Khaliah
[email protected]This soup is amazing! I love the vibrant golden color and the creamy texture. The flavors are well-balanced and the toasted pumpkin seeds add a nice touch of crunch. I will definitely be making this soup again.
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[email protected]So easy to make and packed with flavor. I used butternut squash and it turned out perfectly. The soup was velvety smooth and the perfect comfort food for a cold night. Will definitely be making this again!
Mateusz Majewski
[email protected]This soup was an absolute delight! The golden squash purée had a creamy texture that was perfectly balanced with the subtle sweetness of the squash. The addition of toasted pumpkin seeds added a wonderful nutty crunch, while the fresh herbs brought a