Even though the weather is still on the warm side, it will not deter me from making some good soup. The soup I am posting here is one of my standard ones that at times I like to change thing up a bit. Adding ingredients and swapping out others, but the good thing about this soup and just soup in general is the use of homemade chicken stock.
There was a short article about the use of homemade stock entitled “Broth is Beautiful,” by Sally Fallon Morell. Interestingly Sally talks about the importance of stock made at home verses store bought boxes. Check it out, stock is magical and makes your house smell wonderful.
Roasted Squash Soup Recipe
3 pounds squash
2 Tablespoons olive oil
2 medium shallots, diced
2 large garlic cloves, minced
3 medium yams, peeled & cubed
1 large bunch chard, stems removed & torn into pieces
8 cups chicken stock
2 sprigs fresh thyme
1 sprig fresh oregano
2 teaspoons sriracha sauce
1 ½ teaspoon sea salt
Freshly ground black pepper to taste
preparing the roasted squash purée:
1. Cut squash in half and discard seeds.
2. Coat insides with olive oil and roast cut side down in a 350°F until tender, approximately 35 minutes.
3. Once squash is cool enough to handle, scoop flesh into a food processor and purée smooth.
*note: Depending on how dry the squash is, adding a little stock will help the pureeing process along.
preparing the soup:
1. Sauté shallots and garlic in olive oil on medium to low heat until translucent.
2. Add stock and yams. Cook gently until yams are almost tender.
3. Stir in chard and fresh herb sprigs. Simmer until yams are done and chard is tender.
4. Add the squash and season with sea salt, sriracha and freshly black pepper.
*note: Add more stock for a thinner soup or less for a heartier texture.
Chicken Stock Recipe
5 pounds chicken carcasses
1 medium yellow onion, peeled & quartered
1 large leek, sliced into thick rounds
2 large carrots, peeled & cut into thirds
2 large cloves of garlic, split with skin on
1 teaspoon black peppercorns
2 sprigs fresh thyme
12 cups cold water
1. Place all ingredients in a large stock pot and add more water to cover by one inch.
2. Heat stock on medium until stock starts to simmer. Reduce heat to low and continue to gently simmer for 4-6 hours.
3. Strain and discard solids.
4. Cool and remove any fat that solidifies on the surface.
*note: Once stock is fully chilled it may gel up. This is the gelatin from the chicken bones. To use if the stock has solidified, scoop and place in recipes. The stock will liquefy and add a yummy flavor. If you can’t find chicken carcases, which are cheap, purchase a whole chicken and use the pulled chicken from that to add to your soup.
8 comments
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September 12, 2011 at 9:51 am
pandaball
What a beautiful post! I am so glad to discover your blog.
September 12, 2011 at 11:42 am
michael
Thank you for the response and the visit.
September 12, 2011 at 1:56 pm
kate gruen
This is a beautiful post. I would love to print it out and post at work….but the print format is 9 pages. Can you make that better?
kate
September 13, 2011 at 3:06 am
michael
Hi Kate, I had hoped that wordpress had a better print format. If you go to the recipe index, I have a recipe card format at the bottom of the list for the raosted squash recipe. I hope this works for you. Thanks for the comment.
September 12, 2011 at 5:38 pm
thecilantropist
This soup is beautiful! Came over from tastespotting because I had to check it out. I love these kind of hearty and smooth soups for fall, you already have me wanting it to chilly enough to eat this. :)
September 13, 2011 at 3:09 am
michael
This is a soup I make often and I am glad to have posted it finally. I too love these kinds of soups and very excited for the winter squash season to begin. Thanks for the comment and enjoy the recipe!
October 7, 2011 at 10:52 pm
bloog
You could certainly see your skills in the work you write. The world hopes for more passionate writers like you who aren’t afraid to say how they believe. Always follow your heart.
April 9, 2012 at 3:27 pm
filingawaycupcakes
This is so lovely! Your blog is so gorgeous!