Sunday, April 8, 2007

Ally's Autumn Soup

*possibly the best soup I've ever concocted

1 large piece of pumpkin
1 butternut squash
1 sweet potato
5 carrots
1 large yellow onion
1 head of garlic
fresh ginger
1/2 c cooking wine
nutmeg
cinnamon
scallions
4 or so c stock (chix or veg)
  • halve the squash and the sweet potato, brush everything with a melted butter/olive oil garlic glaze, place some fresh rosemary on top of each one, put them in the oven at 350.
  • roast a head of garlic, take out early, smooth into a paste, and saute in olive oil.
  • add the chopped onion and some fresh grated ginger, sweat the onions and add some pepper.
  • when the vegetables get soft, turn the oven up to 450 at the end to really get them roasting.
  • scoop out all the flesh and cut up the carrots, removing the rosemary from the top.
  • pour about 4 cups of stock on top of that
  • add a splash of white cooking wine and two cloves, and let it all simmer for about 20 minutes.
  • scoop it all out bit by bit and puree it in the blender.
  • With the thickness of the squash, its usually necessary to add a few cups of water or stock until you get the consistency you want. I just used water.
  • add a bit of nutmeg, cinnamon, salt and pepper, some more fresh ginger and a tiny bit more cooking wine.
  • I served it with a dish of chopped scallions for people to sprinkle on top

The only thing that would have made it better would have been a nice crusty piece of bread to balance the texture of the soup.

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