For this soup good for all the seasons I was inspired by one of my favorite Italian chefs: Bruno Barbieri. He was born and raised in Emilia Romagna, one of the richest Italian regions in terms of variety of delicious food and culinary arts. Chef Barbieri is also awarded with many Michelin stars.
I wanted to re-interpret his recipe of a Pumpkin soup using a butternut squash instead. The result was delicious.
For this recipe you need:
1/2 Butternut squash, Vegetable stock, Chives, a medium yellow Onion, Poppy seed or Multi grain freshly baked bread, Non-fat plain yogurt, EVO Oil, Salt, Pepper, 1/2 Orange, Cherry tomatoes, 1 clove of garlic.
If you decide to make your own stock, I recommend to use: celery, carrots, tomatoes, onions, mint, and salt.
Step 1 (If you make your own stock)
Cut grossly the veggies for the stock, put them into a large pot with water and a little handful or fine salt. Cover the pot, and bring to boil. Let it boil for 10 min, then lower the fire and continue to cook for 15 – 20 min. Adjust with salt if necessary.
Take the squash, cut the skin off, remove the seeds then chop it in medium size pieces. Cut equal pieces so they will have the same cooking time. Cut the onion grossly. When the stock is almost done, put some oil in another pot, put the onion and let it sweat on low fire. It does not have to fry, just sweat (lose some liquid) for a few min before adding the squash and some chives stems (according to your taste) finely cut. Stir for 2 minutes. Add enough stock to cover the pieces of squash. Keep the rest of the stock warm on the light fire. Cover the pot and let it cook for 10 – 15 min. Don’t cook the squash too much otherwise it will lose much of the flavor.
When it is almost done, start making the yogurt soup. Here is where your taste and creativity kicks in. I just have indicative quantities. Take a bowl, put 3 – 4 table spoons (the actual spoons, not the measurers) of yogurt, some EVO oil, a pinch of salt, a pinch of pepper, the filtered juice of 1/2 orange, and the finely chopped chives. I like to taste of the oil and the orange so I am always generous. Stir it until you have a homogeneous and creamy sauce. Adjust of salt and pepper if necessary.
Once the squash is ready, put it into a blender with the onion. Don’t put all the stock you cooked the squash in because you don’t want the soup to be too liquid. You can always add more if it is too tick. Blend and adjust of salt if necessary. Once blended, toast very well 2 slices of bread (they have to fit into the bowl you are going to use for the soup). Once done, spread them with garlic and ½ cherry tomatoes. Put the bread in the bowl. Pour the soup on the bread but do not cover it. Finish with the yogurt sauce to give it some color and taste! Enjoy!