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pizza with mozzarella, anchovies, chilli, capers and parsley
Make sure you get hold of good-quality tinned Spanish anchovies for this, otherwise it's not worth making...
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Make sure you get hold of good-quality tinned Spanish anchovies for this, otherwise it's not worth making...
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I love all Jamie's recipes but I do wish that this vegetarian soup did not recommend using chicken stock which is clearly not suitable for vegetarians. Obviously I will supplement with veg stock instead.
I made this for the first time yesterday and aside from burning the sage leaves (my fault as used too high heat and answered the phone!), it all went well. <br /> <br /> I found the soup a little too sweet for my taste and will be looking to change that next time. Will leaving the skin on the squash reduce sweetness? If not, I'll probably "up" the chilli, either using a hotter variety and/or adding a second and/or including seeds and pith. OR I'll take advice in comments about pumpkin being less sweet and perhaps a 50/50 split of pumpkin and butternut would be good. Saying that adding bacon should do the trick and take this to a new level if not catering for veggies<br />
delicious! made over a handful of times, and now i make my own homemade ciabatta bread to go with! xo
Just made this soup, i didn't have a good enough knife to peel the butternut (or feel like it after a long day at work), however it came out beautifully! the skins just sort of dissolve away.
Don't peel a bright orange pumpkin. Chop and cook the whole lot, when you puree the soup, you are left with tiny sprinkles of orange throughout the soup, looks and tastes lovely.
I love this soup. I cook it quite often. I tried cooking with butternut squash and pumpkin too. I prefer butternut squash because it is sweeter. Butternut squash is soft, so no peeling is needed. If you use pumpkin, peeling is necessary because it is hard. I served the soup with grilled ciabata which was rubbed with fresh garlic. Superb!
@Monique, Steve is correct - rennet comes from the cow's stomach, so is not vegetarian, but you can buy veggie versions. Some vegetarians don't bother about rennet, but strict ones do.
Does pumpkin work in this recipe? I have some very large pumpkins that I grew in my garden and want to use them!<br />
Question: do you have to scoop out the squash from the "shell" or can you cook it without doing that? Wouldn't that make it a bit hard and you'd have to cook it for ages for it to become soft?
Yum yum yum!This soup is delicious!It's perfect for chilly autumn days...it really warms you up and its color cheers you up...so it's a nice treat not only for the palate,but also for the eyes :)...and it's so easy to make! I modified this recipe a bit and instead of making parmesan croutons I put some roasted pumkin seeds on top and a few drops of pumkin seeds oil just for decoration (it has beautiful green colour).Squash rules :)
Steve it is suitable for vegetarians, not vegans. It's only vegans who eat no animal products.
Yum! This is lovely soup. I made it with butternut. Always perfect with rosemary. Thanks!
Soup sounds delicious, but sorry - the parmesan croutons are not vegetarian, Parmesan cheese uses animal rennet. There are vegetarian equivalents, that cannot be called Parmesan, Bookhams sell one, for example.
Just made this soup for the first time and it is wonderful!!! I didn't peel my squash but I think that to peel or not to peel depends on the kind of squash. I used a butternut from my garden and the skin is so thin there was no need to peel. I have tried many recipes for squash soup and this is by far the best ever!
How do I save "favorite" recipes on this website?
Thanks,
What do i do, with the Butternut Squash Seeds?
Was given a 'rude' squash by a colleague at work. They caused much consternation in the office when she brought them in - more so by the guys! I really did think what shall I do with it - so what a result finding your recipe for squash soup. Made it this morning - so easy - tastes delicious too. It's been a great lunch for a superb autumnal day and just the ticket for my husband who has been planting up wall flowers in the garden. Glad to hear it freezes as I made so much - will also take some over to my mum to try. Thank you.
It freezes well and tastes superb!
A tip for peeling those squash which are really hard to peel. Boil for 5 minutes, cool and peel really easily.
will this soup be ok to freeze?
Could you serve this cold or room temperature?
@Ming,
I watched this on TV and as far as I remember butternut squash just like hokkaido doesn't need to be peeled.
Hope this helps.
Bernhard
i thaught exactly the same thing about peeling the squash but apparently you dont have to watch how to make this soup on 4od jamie at home series 2 its one of the last episodes AND ITS FREE!! theres some top tips on squash cooking and he uses the sage oil for the croutons
Yes, you do need to peel it. But you can also roast it by cutting it in half, scoop out the seeds, drizzle olive oil on it and putting it in the oven at 400 degrees farenheit for about 1 hour. Once it is cooled you can scoop out the flesh and it is already cooked and ready to add to the recipe.