We give a lot of guidance because I am a Soup Culineer, but please, if you are experienced, just look at the ingredients and the process and shoot from the hip!
|Ingredient:||8 servings||4 servings|
|Olive oil||1 Tbsp||2 tsp|
|Celery, oblique cut||1 cup (~ 4 stalks)||½ cup (2 stalks)|
|Carrots, peeled, oblique cut||2 large (¾ cup)||1 large (⅓ cup)|
|Onion, diced (optional)||¼ cup||2 Tbsp|
|Chicken broth, divided||64 oz||32 oz|
|Butter (I prefer salted)||2 Tbsp to start||1 Tbsp to start|
|Thyme, ground||¾ tsp||¼+ tsp|
|Sage, dried||½ tsp||¼ tsp|
|Soy sauce, green top||1 Tbsp||2 tsp scant|
|Cayenne pepper (optional)||¼ tsp||⅛ tsp|
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Optional garnishes / toppings
- Toasted large bread crumbs or croutons
- Feta cheese, crumbled
- Sage leaves, frizzled
- Cilantro, chopped (strange but true!)
- Prosciutto, thin strips, 1 oz per serving, quick crisp-up in a skillet with a touch of oil
Cook’s Notes on Ingredients / Inputs – Important !
- For those with allium problems, the onion is optional. I leave it out.
- At first, just cover the veg’s with broth and about another ½ inch. Depending on a lot of things, you will probably want to add more stock at the end.
- First, taste the broth/stock to assess its saltiness and umami. There is such a wide variety! If it is thin in savoryness, add a little more green top soy sauce or a touch of Worcestershire. Needless to say, please don’t add much salt until the end. Some broths are very salty, especially once they cook down.
- Carrots and celery come in all different sizes! They are mild, though, so don’t obsess about quantity.
- If you need to be gluten free, adjust which chicken stock and soy sauce you use.
Roast the Butternut (see our post here for additional Butternut info and trivia)
- Cut into four or six sections, depending on size, and scoop out seeds. Okay to leave on peel.
- In oven or air fryer, spray or rub cut surfaces lightly with oil and a sea salt sprinkle.
- Bake in air fryer 325° for about 30 minutes, or oven at 375° for 30 to 45 minutes. Since it’s going in soup, it doesn’t have to be super-super soft through; you just want that nice char on the cut surfaces.
Soup Base to make while Butternut is cooling:
- Heat 1 tablespoon olive oil over medium-high heat. Add celery, carrots, and onion; sauté until vegetables begin to soften, about 10 minutes (well, the carrot really won’t be soft, but that’s okay).
Finish the Soup and let it achieve harmony:
- Scoop roasted squash from peel and add to soup base
- Add chicken stock to cover vegetables + about ½ inch
- Season with everything else: thyme, sage, soy sauce, cayenne pepper
- Bring to a boil, reduce to low, simmer vegetables to tender, (30 minutes). Remove from heat.
- Let soup cool slightly. Blend with an immersion blender. Add more chicken stock to thin to desired consistency.
- Ladle soup into bowls and top with desired topping(s).