Autumn Squash Soup with Country Ham and Garlic Croutes

Name: Autumn Squash Soup with Country Ham and Garlic Croutes (Crème de Potiron)
Yield: Serves 6
Cuisine: France
Ingredients: Pinch of piment d’Espelette or any moderately hot red pepper (see Mail Order Sources); 2½ ounces jambon de Bayonne, Serrano ham, or prosciutto, trimmed of fat and cut into thin ribbons; 1½ to 2 pounds butternut, kabocha, or buttercup squash; 2 tablespoons extra virgin olive oil; 2 tablespoons rendered duck fat or butter; 6 thin slices of stale baguette; 2 tablespoons minced fresh chives; 4 cups unsalted chicken stock (storebought or homemade); 3 garlic cloves, peeled and halved; ½ cup chopped onion; ½ pound Yukon gold potatoes, peeled and cubed; 1 cup heavy cream; Salt and freshly ground pepper; Freshly grated nutmeg

Crème de Potiron

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

This fall soup is served with hot crisp rounds of French baquette topped with a good rubbing of garlic. To enhance the flavor of the squash, I roast it in the oven to preserve its natural sweetness. This soup reheats well, retaining its velvety texture and great savor.

Ingredients

1½ to 2 pounds butternut, kabocha, or buttercup squash
2 tablespoons ext

Europe
France
Autumn
Spicy
Gluten-free
Soup

Method

Preheat the oven to 400°F. Wash the squash, halve lengthwise, and lay cut side down on a foil-lined baking sheet. Bake about 30 minutes