I love the rain. It gives life back to all the plants and human both psychologically and physically. It cleanses everything back to where it should be. Back when I was a child and still living in Thailand, when it was raining, I either stayed in my room reading or my neighbors and I would play in the rain. My mom and my aunt would be (kind of) angry when they saw me come home soaking wet because they had repeatedly told me NOT to play in the rain. I was not a healthy child, you see; they were afraid that I would get sick playing like that.
After the nagging ended, I remember that they (or my grandma) would make me soup. (FYI, there are so many Thai soups other than tom yum, tom kha, and wonton.) I remember thinking that soup was the best. The rain and soup always go so well together.
Fast forward to today, it is raining in San Francisco, and so I feel the urge to make soup. I can almost hear them saying, “Pang, don’t slurp. Nice girl doesn’t make noise while eating or drinking, love.”
Ok now, make this soup and slurp all you want…
- 1.2 kg. butternut squash, peeled and chopped
- 1 brown onion, sliced
- 2-3 cloves garlic, peeled
- 5 tablespoons olive oil
- 1 ear corn, cooked & cut off the kernels
- sea salt and black pepper to taste
- 1/2 cup sage leaves
- 8 oz. pancetta, chopped
- 1 litre hot chicken stock
- 1/2 cup heavy cream
- finely grated nutmeg
- finely grated ginger (option)
Preheat oven to 425 ํF. Place the butternut squash on the baking tray, drizzle with 2 tablespoons oil, sprinkle with salt and pepper and toss to combine. Roast for 10 minutes. Add the sage and pancetta and roast for a further 8 minutes. Set the pancetta and sage aside and keep warm.
In a large pot over medium heat, heat 3 tablespoons of olive oil. Add onion and salt, and cook until the onion is translucent. Add garlic and corn and cook through. Add more olive oil if needed. Add stock, salt and pepper to taste.
In the blender, add roasted butternut squash with stock mixture, and blend until smooth.
Transfer the mixture to the large pot over medium heat, add cream and cook until the soup is heated through. Divide between bowls and top with the pancetta and sage. Sprinkle with the nutmeg and pepper to serve. I also sprinkle a little ginger on top, but this is totally optional.
Reference: This recipe is adapted from dhm winter magazine (Jun-July 2013)