Страница 28

Spice-Roasted Butternut Squash Soup with Bacon Crumbles

PAIR WITH

Thin and Crispy Breadsticks

(PAGE 144)

Flaky Green Onion Pancakes

(PAGE 139)

There are two ways to approach this ode to autumn soup: either peel and cut up a winter squash of your choice

(see Get Ahead on page 70)

, or take a shortcut and use precut butternut squash from the grocery store (look for it in the produce department). Instead of the usual curry powder found in most squash soup recipes, I mix a variety of spices and use the flavorful combo as a spice rub for the squash. You can make this soup vegan by using vegetable broth and garnishing the soup with some chopped smoked almonds

.

The breadsticks on

page 144

are great for dipping, but I also find that the slightly smoky flavor of green onion pancakes

(page 139)

plays well with the roasted spices and smoked bacon in this soup

.

SERVES

4 TO 6

ACTIVE TIME

15

MINUTES

TOTAL TIME

35

MINUTES

3 medium garlic cloves

1

1

/

4

tsp coriander seeds

3

/

4

tsp fe

8 black peppercorns

3

/

4

tsp sea salt

1 pinch red chile flakes

4 Tbsp [60 ml] extra-virgin olive oil

3 lb [1.4 kg] peeled butternut or other winter squash, cut into 1-in [2.5-cm] chunks

1 medium yellow onion, chopped

1 large carrot, peeled and finely chopped