Squash Soup with Crunchy Topping

A creamy, comforting soup that combines the natural sweetness of squash and carrots with the smoky notes of paprika. Topped with a crunchy mix of walnuts, pumpkin seeds, and sesame seeds caramelized with honey.

Prep time: 10 minutes
Cook time: 55 to 60 minutes
Servings: 4

INGREDIENTS

For the soup

• 1 onion, chopped
• 1 Buttercup squash, peeled, seeded, and cubed
• 2 carrots, chopped
• 1 whole head of garlic
• Maison Orphée extra virgin olive oil
• 1 apple, peeled and chopped
• 1.25 to 1.5 L (5 to 6 cups) vegetable broth, depending on desired consistency
• 180 mL (¾ cup) 15% cooking cream
• 10 mL (2 tsp) smoked paprika
• Salt and pepper, to taste

For the crunchy topping

• 60 mL (¼ cup) walnuts, roughly chopped
• 60 mL (¼ cup) pumpkin seeds
• 15 mL (1 tbsp) sesame seeds
• 15 mL (1 tbsp) honey
  

INSTRUCTIONS

1. Preheat the oven to 425°F (220°C).
2. Place the squash, carrots, and onion in a large ovenproof dish. Slice off the top of the garlic head to expose the cloves slightly, then add it to the dish.
3. Drizzle generously with Maison Orphée extra virgin olive oil. Sprinkle with smoked paprika, season with salt and pepper, and toss to coat the vegetables evenly.
4. Roast for 45 to 50 minutes, or until the vegetables are tender and lightly caramelized.
5. Meanwhile, prepare the crunchy topping. In a small skillet over medium heat, toast the walnuts and pumpkin seeds for about 2 minutes, stirring regularly.
6. Add the sesame seeds and honey. Continue cooking for 2 to 3 minutes, stirring constantly, until the nuts and seeds are evenly coated and lightly caramelized.
7. Spread the mixture onto a sheet of parchment paper and let cool completely, refrigerating if needed. Once cooled and hardened, break into small pieces.
8. Once the vegetables are tender, transfer them to a large pot. Gently squeeze the roasted garlic cloves out of their skins and add them to the vegetables.
9. Add the apple and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 5 minutes, or until the apple is tender.
10. Using an immersion blender or a regular blender, blend until smooth and creamy. Stir in the cooking cream, mix well, and adjust the seasoning to taste.
11. Ladle the hot soup into four bowls. Generously sprinkle with the caramelized nut and seed topping. Finish with a drizzle of Maison Orphée extra virgin olive oil, if desired.