October – Toasted Garlic Bread and Squash Soup

From page 21 of Kitchenella.

Years ago Laura, my sister, pointed out to me that sweet vegetables like squash and pumpkin make slimy, cloying soups unless other textures are added. This recipe uses toasted garlic-rubbed bread, which also dilutes the sweetness to just the right degree.

Serves 4

3 walnut-sized lumps of butter

450g/1lb – 1 whole butternut – squash. Peeled and diced.

2 garlic cloves, pounded to a paste with salt

2 slices of ciabatta or white sourdough bread, toasted until golden

1 litre/1¾ pints water, at boiling point

salt and black pepper

90ml/6 tablespoons whipping cream

Melt the butter in a large pan, add the squash and cook for 3 minutes. Meanwhile, rub the garlic paste onto the bread and allow it to sink in. add the water to the pan and bring to the boil. Cook for about 10 minutes until the squash is tender. Add the bread and allow to soften in the soup. Transfer all to a food processor and liquidise until very smooth. Clean the pan and put back the soup. Taste and add salt if necessary, then add pepper. Add the cream and reheat. Serve hot – this soup stores well.

The same soup – with alternative vegetables

Replace the squash with the equivalent weight of pumpkin (with 2 extra garlic cloves because it is so sweet), sweet potato, turnip, celeriac or golden beetroot.

Recipe from Kitchenella. You can read about it and purchase it here.