I wish I could say that this wonderful recipe is mine but this soup recipe comes from my favourite cooking book “Seven Fires” written by Francis Mallmann an Argentinean chef born in Patagonia. In his book simple ingredients are transformed into glorious food, charred meats and vegetables become an array of contrasting flavours and textures all cooked on the BBQ, or on a cast iron skillet.
It has been a harsh winter in Perth and rain and cold have been with us for a few months. This weather reminds me of the beautiful Andes mountains that surround the city of Bogota in the rainy and wet season. At this time of the year steaming pots of soup were always cooking in the kitchen of my family home.
Soup is definitely comfort food for me and by adding the wine and these thin toasted slices of bread the soup turns from an ordinary soup to a five star soup.
- 1 large butternut squash
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 large red onions, thinly sliced
- 4 garlic cloves, smashed and peeled
- 3/4 cup dry white wine
- 2 tablespoons fresh thyme leaves
- Coarse salt and coarsely ground black pepper
- 4 cups vegetable stock
Ingredients for the Toasted Bread
- 6 to 8 thin slices of Sourdough bread
- 4 tablespoons soft butter,
- 2 tablespoons of chopped herbs
- 2 tablespoons grated Parmesan cheese
Method for the Soup
- Peel and halve the butternut squash. Discard the seeds and fibrous centre, and cut into small cubes.
- Heat the butter and olive oil in a pan over medium heat.
- Add the onions and garlic and sauté, stirring occasionally until soft and golden.
- Add the squash and stir to combine.
- Then add the wine, a generous tablespoon of thyme, and salt and pepper to taste.
- Raise the heat and cook for about 5 minutes until the wine has evaporated.
- Add the stock (it should just cover the vegetables) and bring to a boil.
- Reduce the heat to low and cook gently, uncovered, for about 25 minutes, until the squash is very tender.
- Puree the soup with a hand blender or in a regular blender.
- Adjust the seasoning, and reheat the soup.
- Ladle into soup bowls.
- Top each bowl with a slice of toast and drizzle the soup with cream, yoghurt or creme fraiche.
Method for the Toasted Bread
- Preheat the oven to 180C.
- Slice the bread diagonally to the desired thickness.
- Place the bread slices on a parchment lined baking sheet.
- Mix the soft butter, the cheese, and the herbs well to make a paste.
- Spread the sliced bread with the butter mixture.
- Cook the slices of bread for 4 minutes or until golden brown and the butter is melted.
- I use Sourdough bread but you can use any bread you want.
- Simple variations can be made to the bread toasties. Top them with with different cheese and herbs. Use you creativity.
- If the soup is too thick for you just add more stock.