Soothing Squash Soup
It hasn’t been two weeks since a recipe for Autumn Squash Soup appeared here. So what gives?
We’re still reeling around here, and obviously will be for some time.
On Saturday, after John headed off to soccer practice, I decided a soup was in order. Not the Autumn Squash Soup, which for all its loveliness, is the sort of rich meal one eats when in fine fettle. I wanted a more leisurely soup, one where the vegetables gradually softened and collapsed while the ham lent its salty flavor to the broth. No heavy cream or blenders or last-minute reheating. Something simple and warming, calling for lots of crusty bread, a hunk of cheese, and plenty of red wine.
Soothing Squash Soup
Approximately three 1 cup servings
Preparation time: 2 1/2 hours
1 small acorn squash
1 small onion, peeled and finely chopped
1-2 large garlic cloves, peeled and minced
1 teaspoon sea salt
1/2 teaspoon black pepper
2 large russet potatoes, peeled and sliced
4 cups chicken broth-homemade or low sodium store-bought
1/2 teaspoon paprika
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon coriander seeds, crushed
2 cardamom pods, crushed, seeds extracted (optional)
1/2 pound proscuitto, ham, or pancetta, sliced into bite-sized pieces
Additional water if necessary
Preheat the oven to 375 degrees F. Line a baking sheet with tinfoil and smear with a little olive oil. Halve the squash with a chef’s knife or cleaver. Lay it cut side down on the baking sheet and roast 40-45 minutes, until soft.
Meanwhile, heat a tablespoon of olive oil in a soup pot. Sweat the onions, garlic, and salt, stirring occasionally, 5-10 minutes, until the vegetables are soft and translucent. Do not allow to brown.
While the onions are cooking, peel and slice the potatoes. Once onions and garlic are soft, add potatoes, chicken broth, proscuitto, and seasonings to the pot. Bring to a low simmer, stirring occasionally.
Remove squash from oven. Allow it to cool enough to handle, then carefully turn halves over on baking sheet–they’ll be very soft, even collapsing–and remove seedy, membranous insides with a large spoon. If you do this on the baking sheet, you’ll be able to wrap the mess neatly in foil and either compost or toss.
Spoon the squash flesh free of the peel. Don’t worry if some of the peel comes along. It’s edible. Stir into the soup. Taste for seasoning; the salt content of ham products varies. Your soup may need salt–or it may not.
Now you’re waiting for the potatoes to cook through and slowly fall apart, a process that will take the next 60-90 minutes. You can partially cover the soup if you wish. Leave it at a low simmer and go about your business, returning now and then for judicious taste tests….and to stir. As the potatoes soften, mash them against the side of the pot, crush them with your spoon, or (carefully!) mash them with a potato masher. The soup’s final texture is up to you.
You may find the soup thickening as the potatoes drink up the broth; feel free to add a little water.
It’ll be ready in two hours, though waiting won’t hurt. Ladle into bowls. Serve with aforementioned bread and cheese–cheddar is wonderful here–pour wine, and eat.
A note on texture: Russet potatoes are by nature starchy, so any leftovers will thicken. Some people don’t mind this. If you do, thin your soup with a little water.
