Читать книгу From Season to Season: A Year in Recipes - Sophie Dahl - Страница 19

Squash and Parmesan soup

This is what blowsy October days are made for. Comforting and golden, this soup is a hymn to autumn. I first made this clucking around in upstate New York when I had some leftover squash. It works just as well with pumpkin or sweet potato.

SERVES 4

50g/½ stick of butter

1kg/2lb of squash, cubed

1 onion, peeled and finely chopped

1 clove of garlic, peeled and finely chopped

2 tablespoons of sherry

875ml/3½ cups of chicken or vegetable stock

½ teaspoon of cayenne pepper

A couple of bay leaves

Salt and pepper

2 tablespoons of double/heavy cream

A handful of toasted pumpkin seeds

A handful of fresh chopped parsley

A handful of grated Parmesan

In a heavy-bottomed pan, melt the butter and add the squash, onion and garlic. Cook for a few minutes. Add the sherry, stir and then add the stock, cayenne pepper and bay leaves. Cook until the squash is tender, about 10 to 15 minutes. Remove the bay leaves and blend the soup either with a hand-held mixer or in the blender. Season and add the cream. Serve with a topping of pumpkin seeds, parsley and grated Parmesan.