Squash Soup with Rosemary Croutons by @dennistheprescott
6 servings
1.6 kg
Mixed squash
🧅
1
Onion
🥕
2
Carrots
🧄
1
Garlic bulb
🌿
2 tbsp
Fresh thyme leaves
🫒
6 tbsp
Olive oil
🌶️
1 tsp
Red chilli flakes
🍲
960 ml
Chicken stock
🥛
120 ml
Heavy cream
🍯
1 tbsp
Pure maple syrup
🧈
2 tbsp
Garlic butter
🧅
2 tbsp
Fresh chives
🧂
Sea salt
⚫
Cracked black pepper
🍞
0.5
Stale bread
🌿
2 tbsp
Fresh rosemary
Preheat
Preheat the Traeger Grill to 350 degrees F, and line 2 sheet trays with parchment paper.
Combine
Mixed squash
Onion
Carrots
On one tray, combine the squash, onion, carrot, garlic, and thyme, then drizzle over the olive oil, add the chilli flakes, and season with a good pinch of salt and pepper, then mix well and set aside.
- Combine
Stale bread
Olive oil
Fresh rosemary
On the second tray, combine the croutons, olive oil, rosemary, and a good pinch of salt and pepper and mix.
Transfer
- Mixed squash
- Onion
- Carrots
Transfer the veggie tray to the grill and cook for about 45 minutes to 1 hour, or until the veggies are deeply caramelized and softened.
- Place
- Stale bread
When there is about 25 minutes of cook time remaining, place the crouton pan on the grill and cook until the bread is golden brown, about 20-25 minutes, stirring a couple times throughout.
Squeeze
- Mixed squash
Garlic bulb
Chicken stock
Remove any squash skins and squeeze out the garlic cloves, then combine with the chicken stock in a deep pan, and blitz until smooth with a hand-blender.
Add
Heavy cream- Pure maple syrup
Garlic butter
Add the cream, maple syrup, garlic butter, and a good pinch of salt and pepper to taste.
- Heat
Heat for a few minutes until the soup comes to a gentle simmer.
Plate
- Stale bread
- Mixed squash
- Olive oil
Plate up, then top with the croutons, a couple pieces of saved squash, a drizzle of olive oil and cream, and fresh chives.
Squash Soup with Rosemary Croutons by @dennistheprescott
6 servings
1.6 kg
Mixed squash
🧅
1
Onion
🥕
2
Carrots
🧄
1
Garlic bulb
🌿
2 tbsp
Fresh thyme leaves
🫒
6 tbsp
Olive oil
🌶️
1 tsp
Red chilli flakes
🍲
960 ml
Chicken stock
🥛
120 ml
Heavy cream
🍯
1 tbsp
Pure maple syrup
🧈
2 tbsp
Garlic butter
🧅
2 tbsp
Fresh chives
🧂
Sea salt
⚫
Cracked black pepper
🍞
0.5
Stale bread
🌿
2 tbsp
Fresh rosemary
Preparation Steps
Step 1/9
Preheat the Traeger Grill to 350 degrees F, and line 2 sheet trays with parchment paper.
Step 2/9
On one tray, combine the squash, onion, carrot, garlic, and thyme, then drizzle over the olive oil, add the chilli flakes, and season with a good pinch of salt and pepper, then mix well and set aside.
Step 3/9
On the second tray, combine the croutons, olive oil, rosemary, and a good pinch of salt and pepper and mix.
Step 4/9
Transfer the veggie tray to the grill and cook for about 45 minutes to 1 hour, or until the veggies are deeply caramelized and softened.
Step 5/9
When there is about 25 minutes of cook time remaining, place the crouton pan on the grill and cook until the bread is golden brown, about 20-25 minutes, stirring a couple times throughout.
Step 6/9
Remove any squash skins and squeeze out the garlic cloves, then combine with the chicken stock in a deep pan, and blitz until smooth with a hand-blender.
Step 7/9
Add the cream, maple syrup, garlic butter, and a good pinch of salt and pepper to taste.
Step 8/9
Heat for a few minutes until the soup comes to a gentle simmer.
Step 9/9
Plate up, then top with the croutons, a couple pieces of saved squash, a drizzle of olive oil and cream, and fresh chives.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
310 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
1 hour 0 minutes
Overall
1 hour 20 minutes
Difficulty
Level
Medium (2/4)
Steps
9 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@dennistheprescott
Origin
Cuisine
American
Geographic
United States, North America
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos