Vegetable soups are one of my favorite autumn treats, because they are simple, healthy and warming. There are many seasonal vegetables among which one can choose, but what best than butternut squash? To me it's perfect cooked in every way. Someone may object that squashes are flavorless and it's partly true, but maybe it's thanks to this characteristic that they are so versatile. Celeriac is another vegetable of the season which adds a little flavor to squash. To spice up this soup I added a little curry and a topping made with fried bacon and leek. —Rita Banci
For the soup:
butternut squash, peeled and cut into chunks
In a large frying pan fry shallot, garlic and coriander seeds in the extravergine olive oil for about 1-2 minutes till shallot is golden. Remove garlic.
Toss celeriac and squash in the pan and cook covered for about 10 minutes. Pour in vegetable stock and cook for 20 minutes till vegetables are tender. Stir in curry, and salt and pepper to taste. Blend the vegetables with a stick blender till you have a smooth puree. Serve into soup bowls.
In the meantime you have prepared the leek and bacon topping. Fry the bacon in a frying pan till crispy and golden. Set aside. In another frying pan heat oil and cook the leek covered for about 15 minutes till it's tender. Sprinkle leek and bacon on top of the soup and serve.
I'm a professional textile conservator with a strong passion for cooking, gardening, drawing and writing. Since my baby boy was born in May 2010, I feel so much more enthusiastic about life and creativity. That's why I decided to create my own blog, after so many years spent checking out those of other food bloggers. And though time is never enough (being a mother and a wife is really demanding!!) I keep on cooking for my beloved husband and taking care of my garden with all the love and patience I have.