Ingredients
- serves 6
- 500g buttercup squash, peeled, deseeded and cut into small cubes
- 1 leek, washed well, sliced thinly
- 1 onion, sliced thinly
- 1 sprig fresh rosemary, sage or thyme leaves, roughly chopped
- 1 tin chickpeas, washed well and drained
- 250g cavolo nero, stalks removed, leaves roughly chopped
- 1 Tbsp honey
- 1 tsp Thai fish sauce (optional)
- 1/2 tsp smoked paprika
- olive oil
- extra virgin olive oil for serving
- salt and freshly cracked black pepper
- freshly grated pecorino or parmesan cheese (optional but highly recommended)
BUTTERCUP SQUASH, CHICKPEA AND CAVOLO NERO SOUP
Method
- In a large pot heat the oil gently, then add the leek, onion, rosemary and smoked paprika and cook without colouring for 5 minutes
- Add half the diced squash and cook for a further 5 minutes, add the chickpeas stir to combine
- Just cover with cold water or veg stock and cook gently for 20 minutes
- When you notice the squash and chickpeas softening add the remaining squash and season well with salt and pepper
- Continue to cook for further 10 minutes, add the cavolo nero and continue cooking until it wilts and the soup starts to slightly thicken
- At this stage I give it a rough mash with a potato masher, I am however only trying to break up a little of the soup
- Taste the soup and add the fish sauce, honey, taste again and adjust the seasoning if needed
- Serve in large warm bowls, drizzle over a little extra virgin olive oil and a grating of fresh parmesan cheese if desired
Comments
Thanks to Brydone Growers for providing the buttercup squash used in the cooking demonstration at the Otago Farmers Market
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