Monday, November 01, 2021

Sol's Squash Soup: Madrid Style!


I adore this delicate and delicious soup.  What makes me extra happy is that it is so easy to prepare!  The taste brings me right back to Madrid.  Still dreaming about Christmas a few years ago when we visited that magical city and some very special friends.  Love you Conde' family! xoxo

Sol's Squash Soup

1 large butternut squash or pumpkin, peeled, seeded, and chopped
1 onion, chopped
2 stalks celery, chopped
5-6 large fresh sage leaves, chopped
1 orange, zest and juice
2 bay leaves
1-2 teaspoons kosher salt or sea salt
4 Tablespoons Spanish Olive Oil

Saute onion and celery in 4 tablespoons olive oil for about 5 minutes.  Add squash, sage, bay leaves, zest and orange juice, 2 teaspoons salt, and 8 cups water.  Bring to a boil then turn down to simmer, cover pot with lid ajar for 20-30 minutes until squash is tender.  Remove bay leaves then blend until smooth.  Taste for seasoning but I bet you won't need any...flavor is so bright and delicate.  Perfect!