Kook'n with Kris - Halloween special

The purpose of this Blog and the Video's I have made are to share my experience as a pastry chef with you and your families, I know how much fun my son has baking and cooking and aim to encourage as many people as I can back in to the kitchen and out of the fast food outlets, i will also use this blog to post other projects i'm working on at times

Butternut Squash/pumkin and parmesan soup

Ingredients

3 onions roughly chopped (approx. 1 lb)
2 cloves of garlic, roughly chopped (I always use about 6, but we love garlic)
1 teaspoon chili flakes (I use about 1T - 'cause we like it hot!)
6 Tablespoons olive oil
3 medium butternut squash (approx. 8 lbs)
8 cups chicken stock
2 bay leaves
6 sprigs of fresh parsley, stems tied in a bundle with kitchen string
4 pieces of Parmesan cheese rind (Wholefoods sells these seasonally, or you can save them up as you go through your Parmesan)
1 cup creme fraiche
Salt and freshly ground black pepper
Roughly shaved Parmesan cheese to serve

Directions

Gently fry the onions, garlic, and chili flakes in the olive oil in a large stock pot for about 10 minutes, or until soft and golden. Meanwhile cut off the tough skin of the butternut squash. This can be rather difficult to do. First cut off the stem and bottom ends of the squash to provide a stable flat surface to place on the cutting board. Cut squash in half horizontally if it makes it easier for you to manage. Then carefully slice thin strips of the skin off, until it is all removed. Cut squash in half vertically. Scrape out and discard any seeds. Roughly chop the squash flesh and stir it into the sauteed onions. Cover and continue to cook, stirring occasionally, until the squash begins to soften.

Add the stock, herbs, and Parmesan rind and simmer gently for 45 minutes, or until the squash is meltingly soft. Discard the herbs. Using two forks, pin each Parmesan rind against the side of the pot and use the other fork to scrape off any gooey cheese into the soup. Discard the remaining rind. In a blender process the soup (be careful to not let the steam build up under the blender lid!), add the creme fraiche, and season with salt and pepper to taste. Serve piping hot scattered with Parmesan cheese shavings.

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music used with permission
http://freepd.com

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[lunarsquishy]

awesome - love jake in this fab idea

[mrbuchanantoyou]

thanks chick

:)

[TangoSpiceCompany]

This is the perfect time of year for this excellent soup - fantastic job!

[mrbuchanantoyou]

thank you

its a great soup i prefer butternut squash and served it in many restaurants through the years always been a good seller

[firewindice17]

good job that looks really good

[mrbuchanantoyou]

thank you

:)

[mrbuchanantoyou]

i prefer butter-nut squash in this soup, it really does make a difference but seeing as it Halloween yano lol

[PantyMython]

oh, cool!!! Pumpkin soup. I've never had it!!!

[mrbuchanantoyou]

oh soup is easy

veg water blitz, its all in the seasoning and ratio of veg to water

[mrbuchanantoyou]

thanks joe