Squash Soup with Chili Crisp Croutons

I didn’t grow up eating a lot of squash… my mom doesn’t typically love sweet vegetables. This love formed later in life. I remember the exact recipe that did it for me. It was Ottolenghi’s Butternut Squash and Red Onion with Tahini and Za’atar.

His and Sami Tamimi’s Book, Jerusalem, was the first cookbook I ever received. I cooked through most of that book and was hooked on their recipes. The aforementioned squash recipe brings big flavor and varied texture to a seemingly modest side dish. One bite and I was a squash lover.

I’ve made countless squash recipes over the years and even another soup. This soup is special. The mushroom dashi and leeks really take it to the next level while not overpowering the squash flavor. Mushroom dashi is one of my favorite ways to add umami to a (vegan!) soup. Dried kelp (kombu) and dried shiitakes can both be found at most Asian grocery stores and I even think Whole Foods.

I always have roasted squash in my fridge during the fall. It’s so affordable that I always end up buying more than I’ll use for whatever I’m cooking and just keep the rest in the fridge for another use (like a squash dip…….My first viral video lol).

Lastly, we must talk about the croutons…. For me soup is nothing without a little texture. These things pack a punch and to be honest, I don’t know why it’s taken me so long to make chili oil croutons. These things pack a punch and I’ll be to sure to have my pantry stocked with them for the foreseeable future.

Ingredients: 

• 4 Lbs. Squash

• 1 leek, whites sliced, tops reserved for broth

• 2 oz kombu

• 1 oz dry Shiitake (6-7 medium sized pieces)

• 32 oz water

• 2 tablespoon miso

• Salt to taste

•  For Croutons

  •  Sourdough loaf

  • Your favorite chili crisp

  • A few sheets of dried nori

Preparation:

1. Preheat oven to 425F/220C.

2. Slice squash in half and season with salt and olive oil. Roast cut side down at 425F/220C for 40-50 minutes or until extremely tender.

3. Scoop out the seeds and separate the squash flesh from the skin, reserving the pulp.

4. In a pot, add the kombu, dried shiitakes, rinsed leek tops, and water and let simmer for 20-30 minutes. Strain and set aside.

5. In the same pot, sweat the leek bottoms in 4 tablespoons of olive oil. Add in squash pulp, stock and bring up to a boil.

6. Using a small sieve, add in miso and mix to easily incorporate. Blend with an immersion blender until smooth. Taste and add salt if desired.

7. Cut loaf into cubes and season with salt, chili crisp, and blitzed nori flakes. Roast at 400 degrees until crispy.

8. Garnish soup with croutons and more chili oil.