Roast Winter Squash Soup

Eating with the Seasons

At Harling Food Co. we believe in supporting local and eating with the seasons. That means that in June, July, August and even September there is a bounty of fruits and vegetables from Canadian producers to enjoy but, as the months grow colder, the pickings are slim, literally.

There a number of greenhouses across the country that provide fresh produce like tomatoes, lettuce and micro greens however, the ingredients we like working with most this time of year are traditional to the cooler months in Canada. We’re talking squash, potatoes and root vegetables like carrots, beets and yams.

Roasting your veggies in warm oven with a little oil and some savoury herbs like rosemary or thyme will help bring out the flavours in each vegetable. Once they’re out of the oven, you have a canvas of flavours just waiting to be created into something delicious!

You can easily transform your roasted veggies into a restaurant quality dish with just a few simple tips. Add a creamy component like crumbled goat cheese or a dollop of yogurt, bring in some acidity with a squeeze of lemon or a drizzle of vinaigrette, and add some texture to the dish with a crunchy element like toasted sunflower seeds or crushed hazelnuts. Or if you’re craving something totally comforting, make soup! Below is a recipe for Chef Jamie’s Roast Winter Squash Soup.

Roast Winter Squash Soup

1 yellow onion, diced

4 lb butternut squash

1 ancho chili, crushed

4 cloves garlic, sliced

2 tbsp ginger, minced

2 tbsp canola oil

2 tbsp cold butter

1 tbsp sesame oil

1 cup white wine

3 tbsp maple syrup

2 tbsp fresh sage

vegetable stock to cover (approximately 6 cups)

Sachet

1 cinnamon stick

1 bay leaf

2 sprigs thyme

6 whole cloves

12 coriander aeeds

1 star anise

salt and pepper

Directions

1. Preheat oven to 350°F. Peel and seed squash, cut to a medium dice and roast for approximately 20 minutes or until tender.

2. Place pot over medium heat, add canola and sesame oil. Once warm, add onion, garlic, ginger, and ancho chili. Sauté till the onion is translucent.

3. Add roasted squash, deglaze with white wine, reduce by half and cover with the vegetable stock or water.

4. Add sachet. (If you don’t have a sachet at home, break up the cinnamon stick and place spices in a tea infuser basket. It works just as well.)

5. Cook for approximately 30-45 minutes, seasoning as you go, remove from heat and purée using an immersion blender with fresh sage, maple syrup and cold butter, thin with stock/water if needed, taste, adjust seasoning as needed

6. Serve immediately or cool and store in fridge.

(Chef’s note: puréed vegetable soups are typically best the day after making as flavours will continue to develop.)

Serves 6-8

Cook time: 1:10

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