For the squash in this soup, I selected a Kabocha, a delicata, and an acorn squash. I chose the kabocha and delicata mostly because we have never eaten them before and wanted to see what they tasted like. For this recipe, you roast the squash first with a little bit of olive oil and salt.
Onion, garlic, and fennel are then slowly cooked in a Dutch Oven until softened and then ginger, cumin, and nutmeg, along with some more salt are added for flavor before pouring in the vegetable stock. The roasted squash and coarsely chopped pears are added to the simmering soup. When you can mash the squash and pears with the back of the spoon the soup is ready to purée.
John also really liked it, but thinned it down a bit with more stock. He said it tasted great and warmed him up after a day spent working outside. Our daughter was here and she said that it was good, but she wished it was left chunky. I liked it so much that I had another bowl for breakfast the next morning. See what the others thought over at French Fridays with Dorie. You can find the recipe here.
While I prefer most of my soups chunky, when I tasted it before puréeing, I wasn't sure I liked the separate chunks of squash and pear with the slices of fennel and onion. But after it was pureed I loved the taste of everything blended together. I followed Dorie's directions exactly with the amount of spices and only added salt when she said to and it resulted in a perfectly seasoned soup. Topped with a dollop of sour cream and some snips of fennel brought out the smokiness of the cumin which balanced the sweetness of the squash and pears, and the ginger and nutmeg.
This soup sounds wonderful, and just perfect for fall. I have to try it out!
ReplyDeleteElaine, Your soup looks fabulous! My husband wouldn't eat it...so more for me. I thought it was a lovely soup. Mine didn't come out as thick as yours, I thinned mine more! Now I wish I left it thicker. Happy weekend!
ReplyDeleteInteresting that you had this for breakfast the next day - I am wondering if its sweetness would lend itself to some granola scattered on top? Hmmm....
ReplyDeleteYou squash soup turned out beautifully! I find it fascinating how texture plays such an important role - e.g., your daughter wanting a chunky soup vs. the puree. I'm the same way, though, with other soups. Mushroom soup must have chunks of mushrooms! :)
ReplyDeleteYour different squash look gorgeous, which one is the kabocha and which one is the delicata? I've never come across either of those.
ReplyDeleteHappy to hear that the soup was a hit in your house, we enjoyed it as well. The perfect start to autumn.
Congrats to actually making this soup. I just couldn't bear it.
ReplyDeleteSo glad you tried kabocha and delicata! They are my favourite squashes along with red kuri. The good ones are more starchy than most squash and that's why I like them. The texture of your soup looks great! Must be delicious.
ReplyDeleteDid you try each of the squashes separately? I think my favorite of those three is the acorn. Actually, I think the stuffed pumpkin dish from a few weeks ago would taste better in an acorn squash.
ReplyDeleteI love the different flavors that each of the squashes have to offer (except for spaghetti squash - no thank you...)
ReplyDeleteGlad everyone enjoyed :-)
What a great assortment of squash you used, Elaine! I actually prefer my soups pureed, so this was perfect for me. I'm glad you and John enjoyed it too.
ReplyDeleteI was actually OK with Bill not being a huge fan! I had it for dinner the next few nights with no competition :) Hope you have a fabulous weekend!
ReplyDeleteI love the idea of putting all the ingredients together for the soup.. The consistency of the soup in your last photo looks amazing! Hmm.. wondering if this would be a good Thankgiving soup?
ReplyDeleteI really enjoyed this recipe. I think using a variety of squashes is a great idea! Yours looks yummy =)
ReplyDeleteBeautiful soup! How could it not be good with those gorgeous veggies? I pretty much love soup all year round but fall soups do hold a special place in my heart.
ReplyDeleteThe white squash is beautiful - I have never seen anything like it. Like you, I enjoyed this soup thick - I don't like thin soups.
ReplyDeleteVery nice, Elaine! I didn't make this one as we were in Paso Robles. I'm glad that you liked it!
ReplyDeleteThe lamb was great - I hope you'll like it, too.
I wish I had access to different types of squash like you did for this recipe. But I'm totally excited that you used Kabocha because I did too! It's the only type that we grow on our farm so that's why I didn't bother going out to buy other types. Love the texture and color of your soup!
ReplyDeleteI wish I had access to different types of squash like you did for this recipe. But I'm totally excited that you used Kabocha because I did too! It's the only type that we grow on our farm so that's why I didn't bother going out to buy other types. Love the texture and color of your soup!
ReplyDeletePS. Sorry that was me commenting above using a different Google account :).
Your photos look great!
ReplyDeleteGorgeous accessories.
This could be a great breakfast soup! I wanted to try a different squash but couldn't find the adventerous squash you found - Great photos!
ReplyDeleteHappy French Friday!
I'm happy you loved the soup - it certainly looks good! I really wanted to love it, but it just wasn't meant to be.
ReplyDeleteThe garnish sounds great - this soup was a big hit here, too. I agree that puréeing the soup melds the flavours, as does letting it rest in the fridge. I liked it a lot the day it was made, but was an even bigger fan then next day.
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