Hipster butternut squash soup
Hipster because it's so cool. No, really, it's good.
A wonderful soup made from rosemary infused milk, caramelized butternut squash and topped with roasted bell peppers and sunflower seeds. Buy the butternut squash from a local downtown farmer (sic), grow your own rosemary and stand ready with Instagram. This is an absolutely amazing soup, and I call it the Hipster-Butternut Squash soup, and I serve it with a parsley tortilla.
Enough for about 4 people.
Time it takes:
- 15 minutes for preparation
- 45 minutes for cooking
- 45 minutes for resting
- 2 minutes to serve
How to prepare the butternut squash soup itself:
- 1 butternut squash
- 2 onions
- 1/2 l of full milk
- 150 g of butter
- 2 rosemary sprigs
- 4 cl of balsamic vinegar
- 2 cl of roasted sesame oil
- Preheat the oven to 180°C.
- Pour the milk into a saucepan, add the rosemary sprigs, and bring the milk to near simmer, then turn the heat off and let it infuse the rosemary flavors for 20 minutes.
- Cut the butternut squash in half.
- Chop the onions and half of the butternut squash into very fine slices (get a mandolin, it’s easier that way), and let it sweat in butter in a large pot at low heat.
- Meanwhile, chop the other half of the butternut squash into large pieces, and let them cook in the oven at 180°C for 45 to 60 minutes. They caramelize, and will smell and taste sweet.
- Then, incorporate the roasted butternut squash chunks into the sauce-pot containing the onions and the chopped butternut squash.
- Finally, strain the rosemary infused milk through a sieve down into the large pot.
- Now, mix it with a hand mixer and then strain the puréed soup through a fine sieve into a saucepan. Use a spoon to really get all the liquid through.
- Let the soup simmer for a couple of minutes. Add balsamic vinegar and roasted sesame oil to your own taste.
For the soup topping:
- 250 g of pork belly
- 2 red bell peppers
- 2 rosemary sprigs
- 1 dl of hazelnuts
- 1/2 dl of pumpkin seeds
- Cut the bell peppers into big chunks
- Dice the pork belly.
- Remove some rosemary leaves of the sprigs.
- Fry the pork belly dices on medium heat until they’re crispy. Be careful not to burn them!
- Put the bell peppers in there, and give them some color. It is alright if some dark spots appear on the peppers, it will give them a delicious roasted flavor.
- Take the pan off the stove, and cover it with a lid while you finish preparing the rest of the dish. The bell peppers will keep getting softer even after the heat has been turned off.
- Chop the hazelnuts.
- Heat a pan on low heat and roast the hazelnuts and pumpkin seeds. No oil, just on a dry hot pan. Be careful, they’re easily burned!
How to make the tortilla:
- 200 g of flour
- 4 parsley sprigs
- 1/2 l of water
- Pour the water in the mix of flour and parsley.
- Mix to combine, don’t kneed it! It should feel all gluey.
- Take a little lump of dough, and roll it out into a flat tortilla.
- Fry it on both sides with a little oil on medium heat until it gets some color.
- Pour some soup into a bowl.
- Add two or three table spoons of the bell peppers and crispy pork belly.
- Sprinkle the soup with the roasted hazelnuts and pumpkin seeds.
- Serve with a piece of parsley tortilla.
Do you like butternut? Check out this vegetarian butternut and lentils dish.