Roasted Butternut Squash Soup with Chicken Skin Gremolata
Soups are only as good as their toppings - that’s a principal I’ve abided by for a long time! So when I found this chicken skin gremolata recipe, it was only a matter of time before I made a soup to go with it. And so my gremolata obsession continues!
Ingredients
2 carrots, diced
1 large butternut squash, peeled and diced
1 sweet potato, peeled and diced
1 zucchini, diced
2-3 cloves garlic
2 tablespoons olive oil
2 teaspoons salt, divided
2 Vidalia onions, diced
1-2 knobs fresh turmeric
Wayfair sour cream, for garnish
Gremolata:8 pieces chicken skin
2-3 tablespoons finely chopped parsley
1 clove garlic, finely grated
1 teaspoon finely grated lemon zest
1 tablespoon chopped pistachios or pine nuts
*Adapted from Bon Appetit Magazine
Preparation
Preheat oven to 375 F. Toss carrot, squash, sweet potato, zucchini, and garlic with oil and 1 teaspoon salt. Spread on a lined baking sheet and roast for about 30 minutes, until golden.
In a large pot, sweat onions with remaining teaspoon salt over low heat until soft and translucent and liquid has been released, about 30-45 minutes.
When roasted vegetables are ready, add to sweated onions, along with turmeric. Saute for 10 minutes over low heat.
Cover with water. Bring to the boil, then reduce heat and simmer for 1 hour.
Meanwhile, prepare gremolata: Arrange chicken skins in a single layer on a baking sheet and sprinkle with salt. Roast at 350 F until golden and crisp, 12-18 minutes. Let cool, then chop coarsely.
In a separate bowl, combine parsley, garlic, lemon zest, and pistachios. Add chopped chicken skin, and toss to combine. Set aside.
Let soup cool slightly, then transfer soup to a blender or food processor and blend until creamy.
Serve with non-dairy sour cream and sprinkle with gremolata.