Butternut Squash Soup with Lefkada Salami and Halloumi Croutons
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Soup
Serves: 6
- 1 kilo / 2 lb. butternut squash flesh
- 2 medium onions, sliced
- 1 scallion, chopped
- 2 garlic cloves
- 1 tbsp sugar
- 800 ml / 27 fl. oz. vegetables stock
- ½ tsp nutmeg
- 1 tbsp dried sage
- Salt and pepper
- 2 cm / 0.7 in. of fresh ginger, minced
- 200 gr. / 7 oz. halloumi
- 200 gr. / 7 oz. Lefkada salami or any other sausage you have
- Olive oil for sautéing the onions
- In a deep pot pour couple of tbsp. of olive oil and sugar and sauté the onions in medium heat to caramelize about 20 minutes.
- Add the scallion and the garlic and sauté for another couple of minutes.
- Add the squash and sauté for another couple of minutes.
- Pour the stock and add the herbs and spices except the ginger and the salt.
- Always salt soups towards the end because if you start from the beginning and because some of the liquid evaporates you may end up with a salty soup.
- Cook in medium/low until the squash is soft.
- Three minutes before the end add the ginger and some salt after you taste the soup.
- In your blender put all the solids and blend.
- Return to the pot and add the liquid as well and whisk.
- Cut halloumi in slices and put it under the broiler for 3 to 5 minutes.
- Cut the salami and halloumi in tiny cubes in the size of croutons.
- Pour the soup in bowls and top it with salami and halloumi.
- Accompany it with warm bread.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/butternut-squash-soup-with-lefkada-salami-and-halloumi-croutons/
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