Purée of Squash Soup with Homemade Croutons
An elegant Southwestern-style purée of roasted winter squash, onions and poblano chiles, garnished with Asiago shavings, pomegranate seeds, fresh parsley and crisp Parmesan croutons.
5 to 6 pounds winter squash, cut into 3 inch pieces
3 onions, cut into wedges
2 poblano chiles, seeded and coarsely chopped
Salt and ground black pepper, to taste
2 tablespoons olive oil
3 cups vegetable or chicken broth
Salt and ground black pepper to taste
3 cups crusty bread, cut in 1/2 inch pieces
1/3 cup olive oil
1 cup (4 ounces) shredded Wisconsin Parmesan cheese
Wisconsin Asiago or Parmesan cheese shavings
- For Soup: In large roasting pan place squash, onions, chiles, salt and pepper. Drizzle with olive oil. Cover; roast at 375°F (190°C) for 1 1/2 to 2 hours, until tender. Scoop squash pulp from skin. Purée 2 cups roasted squash with broth until smooth. Heat soup and season to taste with salt and pepper.
- For Homemade Croutons: Drizzle oil over bread pieces and top with cheese. Bake in a preheated oven at 400°F (205°C) for 12 to 15 minutes or until golden brown, stirring occasionally.
- Serve soup with croutons sprinkled with cheese shavings, pomegranate seeds and parsley.
Makes 8 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.