Squash Soup
by fig + fauna farm on 05/22/12
There is magic in these fields we have - the kind of magic that store bought soil or fertilizer cannot bring about. It's a magic that I can only be a part of in the smallest of ways and then the rest is up to the sun, moon and stars. When we moved here, there were scrubby weeds that had grown taller than my husbands face and not an ounce of decent soil existed beneath them, but as the rains have given us grass, the cows have provided rich manure and so the circle of restoring our land began.
During the process of turning weeds and waste into true fertile soil, we've had the suprise of volunteer squash vines growing in great numbers. I'm completely humbled by the massive plant with it's very own intentions and whether or not I am there to trellis the tendrils or support it's fruit, the squash lives on through sun and storms. Tip toeing amongst the mound of vigorous vines, I fall so in love with the eagerness of life that surrounds us. Everywhere I turn, life is happening in a way that is supported by a chain of different species. We all depend so greatly on eachother to grow.
/// PHOTOS BY ROSE E MARTIN
I once saw a Nigel Slater cooking show on soup for a rainy day. He insists on one secret ingredient that makes a soup give the "essence of cheese, without being cheesy". Parmesan rinds are the key, he says. It's been quite a while since I made a soup without it ~ friends, have you tried it?
SQUASH SOUP
Serves 4
You will need:
- 2-3 lbs of squash, cubed
- 1 large onion, chopped
- 1 garlic clove, chopped
- 3-4 carrots, chopped
- 5 cups chicken broth
- 1 cup water
- 1 tbsp butter
- 1-2 Parmesan rinds
- few sprigs of Thyme
- few Sage leaves
- sea salt/pepper, to taste
Melt butter over medium heat, in a heavy bottomed pot. Saute' onion, garlic, carrots and squash for about 10 minutes, or until squash is lightly browned and onions are soft. Add broth and water to mixture and bring to a boil.
Stir in herbs, salt, pepper and Parmesan rinds. Reduce to a simmer until squash is cooked well and soft. Remove the Parmesan rinds and herbs. Using a hand held blender, puree the soup until creamy and delicious.
