Squash and Bread Soup

Name: Squash and Bread Soup (Panade de Courge)
Cuisine: France
Ingredients: 3 pounds [1.5 kg] winter squash, such as acorn, buttercup, butternut, or turban; 3 pounds [1.5 kg] winter squash, such as acorn, buttercup, butternut, or turban; 3 pounds [1.5 kg] winter squash, such as acorn, buttercup, butternut, or turban; 3 pounds [1.5 kg] winter squash, such as acorn, buttercup, butternut, or turban; 3 pounds [1.5 kg] winter squash, such as acorn, buttercup, butternut, or turban; 2 tablespoons melted butter, if you’re seeding the squash before baking, plus 2 tablespoons butter for cooking the onion and garlic; 2 tablespoons melted butter, if you’re seeding the squash before baking, plus 2 tablespoons butter for cooking the onion and garlic; 2 tablespoons melted butter, if you’re seeding the squash before baking, plus 2 tablespoons butter for cooking the onion and garlic; 2 tablespoons melted butter, if you’re seeding the squash before baking, plus 2 tablespoons butter for cooking the onion and garlic; 8 cups [240 g] ¾-inch [2 cm] cubes (about 1 pound) cut from crusty slices of French bread, preferably sourdough; 3 medium-size onions, chopped fine; 2 cloves garlic, chopped fine; 2 cloves garlic, chopped fine; 10 cups [2.5 l] beef, turkey, or chicken broth; 10 cups [2.5 l] beef, turkey, or chicken broth; 10 cups [2.5 l] beef, turkey, or chicken broth; 1 small bouquet garni; salt; pepper; 4 cups [450 g] finely grated Swiss Gruyère (about 1 pound), or 2 cups Gruyère and 2 cups Parmigiano-Reggiano or grand padana; 4 cups [450 g] finely grated Swiss Gruyère (about 1 pound), or 2 cups Gruyère and 2 cups Parmigiano-Reggiano or grand padana; 4 cups [450 g] finely grated Swiss Gruyère (about 1 pound), or 2 cups Gruyère and 2 cups Parmigiano-Reggiano or grand padana; 4 cups [450 g] finely grated Swiss Gruyère (about 1 pound), or 2 cups Gruyère and 2 cups Parmigiano-Reggiano or grand padana

Panade de Courge

Preparation info

Makes
10
side-dish servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

One of the most dramatic dishes I know is a pumpkin panade made by hollowing out a pumpkin as though making a jack-o’-lantern, layering bread, broth, cream, and cheese inside, and then baking the pumpkin for a couple of hours and presenting it whole at the table. When serving, I scoop around the insides of the pumpkin so that the cooked pumpkin combines with the bread mixture. The dish never fails to get oohs and ahs. While it is, in fact, delicious (I give a recipe in my book Splendid Soup

Ingredients

Europe
France
Starter
Side dish
Soup
Mediterranean
Winter

Ingredients

Method