Curried Butternut Squash and Celeriac Soup with Leek and Crispy Bacon Topping

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.

Ingredients

650 g butternut squash, peeled and cut into chunks (you obtain 650 g with a squash weighing about 1kg)
1 celeriac, peeled and cut into chunks
1 garlic clove
1 shallot, peeled and sliced
3-4 tbsps extravergine olive oil
1 tsp coriander seeds
2 tsps curry powder
400 ml vegetable stock
salt and pepper to taste

125 g bacon, diced
1 leek, sliced
1 tbsp extravergine olive oil

Preparation time: 40 minutes
Cooking time: 35 minutes

Serves 3-4

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.

Crema di Zucca e Sedano Rapa al Curry con Pancetta Croccante e Porro

Le creme di verdura sono tra i miei piatti autunnali preferiti perché sono semplici, sane e calde. Sono molte le verdure di stagione tra cui scegliere, ma cosa c’è di meglio della zucca? Per me e’ perfetta in ogni modo. Qualcuno potrebbe obiettare che le zucche non sanno di nulla, ed in parte e’ vero, ma proprio grazie a questa caratteristica sono così versatili. Il sedano rapa e’ un’altra verdura di stagione che aggiunge un po’ di gusto alla zucca. Per dare un po’ di sapore a questo piatto ho aggiunto anche il curry e il top di pancetta e porro.

Ingredienti

650 g di zucca sbucciata e tagliata a pezzi (da 1 kg di zucca vengono circa 650 g)
1 sedano rapa sbucciato e tagliato a pezzi
1 spicchio d’aglio
1 scalogno sbucciato e a fette
3-4 cucchiai di olio extravergine di oliva
1 cucchiaino di semi di coriandolo
2 cucchiai di curry
400 ml di brodo vegetale
sale e pepe q.b.

125 g di pancetta dolce a cubetti
1 porro a fette
1 cucchiaio di olio extravergine di oliva

Tempo di preparazione: 40 minuti
Tempo di cottura: 35 minuti

Per 3-4 persone

In una padella far soffriggere lo scalogno, l’aglio e i semi di coriandolo nell’olio per 1-2 minuti finché lo scalogno diventa dorato. Rimuovere l’aglio. Aggiungere il sedano rapa e la zucca e cuocere coperto per circa 10 minuti. A questo punto versare il brodo e far cuocere per 20 minuti fino a che le verdure non siano morbide. Aggiungere il curry, salare e pepare a piacere. Mescolare. Frullare le verdure fino ad ottenere una crema omogenea. Servire in ciotole.

Nel frattempo avrete preparato la pancetta e il porro. Fate friggere la pancetta per 5 minuti fino a che non risulti croccante e dorata. Mettere da parte. In un’altra padella scaldare l’olio e cuocere il porro per 15 minuti finché risulta tenero. Decorare le ciotole di crema con il porro e la pancetta.


Submitted to Ti Cucino Così – Minestre e Zuppe contest
Partecipa la contest di Ti Cucino Così – Minestre e Zuppe

10 comments
  1. Amanda said:

    We love butternut pumpkins in this house and are always looking for another way to eat them – thanks for this one!

  2. Rita, I love these combinations and the leek and bacon garnish sound terrific. Everything goes better with bacon, right? Very nice!

    • Rita said:

      Yes, bacon spices up everything, especially when crispy and golden! I love it!😛

  3. I am a lover of soup, too! As referenced from my latest post. :-p There’s something to be said about how easily it can be prepared with little ingredients, but provide such a warm and filling meal. I’ve been meaning to try my hand at celeriac, too. Such an ugly looking thing, but I hear it tastes absolutely lovely! :-p

    • Rita said:

      You definitely have to try celeriac! It’s really ugly but delicious. Even my husband – who doesn’t like soups very much – is aleays happy when I add celeriac to soups!😀

  4. Rita said:

    To Mandy and Amanda (what a nice pair, btw!): thank you girls! Hope you try it!😉

  5. Simon Franks said:

    I love curried and Indian food. This was a hearty soup but I would definitely not encourage adding two tablespoons of curry powder, it completely overpowered the celeriac and the squash. Try two teaspoons first and then stick it in the blender, if you fancy it more curried then add some more…

    Did nobody else who tried this recipe find the 2 tablespoon recommendation too much?

    Thanks for the recipe though, will try it again in the future with more conservative helpings of the yellow stuff…!!

    • Rita said:

      Hi Simon! Thanks for making me notice it! You are absolutely right: it’s my fault, because I made a mistake in writing the ingredients. I actually used 2 teaspoons in my recipe. I’m sorry if my mistake spoilt your dish!! Really really sorry.😦
      BTW, I rectified it and now you can find 2 tsps instead of tbsps. Thanks again for putting this mistake to my attention.😉

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