As the rustic shades of Autumn invade the last green remnants of summer, it’s time for a hearty and warming soup. Butternut squash, sweet potato and roasted red pepper make for a wonderful creamy soup. Served with a chilli- garlic oil and accompanied with savoury croissants flavoured with anchovies and sun dried tomato.
1 butternut squash – peeled, halved, seeds removed and chopped into large chunks.
Note: Use other varieties of squash if you so wish – equivalent to one butternut variety.
1 sweet potato – peeled and cut into wedges.
1 large red onion – peeled, halved and cut into wedges.
2 roasted red peppers – skins removed.
2 sticks of celery.
1 dessert spoon of dried marjoram.
3 cloves of garlic
1 tabls red wine vinegar.
1.2 litres chicken stock or veg stock if you prefer.
10 sprigs or 3g of fresh parsley.
Drizzle of olive oil.
Seasoning – salt and pepper.
100ml chilli oil infused with 1 crushed clove of garlic.
5g chopped fresh basil.
Optional: 50g of grated Parmesan cheese.
227g strong bread flour.
23g unsalted butter.
1/4 tsp of salt.
10g or 3 tsps of easy bake yeast.
125ml warm milk.
1/2 a beaten egg – approx’ 27g
20g chopped anchovies.
30g sun dried tomatoes – chopped.
90g chilled butter – cut into small dice.
Set oven to gas 6 or 200°C / 400°F
Place your chopped squash in a roasting tray – drizzle with olive oil. Season with salt, pepper and marjoram. (see image)
Now place your sweet potato wedges and onion wedges into a roasting tray – drizzle with olive oil. Season with salt, pepper and marjoram.
Roast your squash, sweet potato and onion for 45 mins’ until lightly charred and soft.
In a large pan melt the butter. Add the chopped celery, roasted pepper and garlic – sweat until celery is softened. (see image)
When celery is soft add the vinegar and reduce. Set aside.
Once the roasted veg’ are cooked add them to the softened celery and pepper. With the pan on a medium heat, further brown the veg’ by cooking for 10 mins’. (see image)
Add the stock and parsley to the veg’ and simmer for 20 mins.
Once simmered, blend all the veg’ to a creamy soup. Season with salt and pepper. Set aside.
Rub the 23g of butter into the flour. Mix in the easy bake yeast and salt.
Add the warm milk and form into a dough.
Turn the dough out onto a lightly floured surface and knead for ten minutes.
Once kneaded, place in a floured bowl and cover with cling film or a damp cloth. Leave to proof until doubled in size.
Note: The dough can be chilled in the refrigerator after first proof then rolled and formed the next day.
Once proofed, knock back the dough and knead for 10 mins’.
Combine the chopped anchovies with the chopped sun dried tomato – set aside.
Now for the rolling and layering of the dough.
Roll the dough into a 36cm x 21cm oblong. (see image)
Place half the 90g of butter and half of the anchovy and tomato onto the middle third of the pastry. (see image)
Fold the top third of pastry over the butter. (see image)
Place rest of butter and the rest of the anchovy and tomato mix onto the top third of the pastry. (see image)
Fold up the bottom third of the pastry. (see image)
Turn the pastry clockwise one turn. (see image)
Roll out the pastry to a 46cm x 14cm oblong. (see image)
Fold the top third of pastry over the middle third. (see image)
Fold the bottom third up over the top third. (see image)
Chill the pastry for 30 mins’ to firm up the butter.
Once chilled, turn the pastry clockwise one turn. (see image)
Roll out the pastry again to a 46cm x 14cm oblong. (see image)
Fold as previously explained and chill again for 30 mins’
For the final roll, turn the pastry one turn clockwise.
Roll out to a 56cm x 17cm oblong. (see image)
Once rolled, cut 8 – 10 triangles with a sharp knife. (see image)
Roll each triangle up from the widest end. (see image)
Place the rolled dough triangles on baking trays lined with parchment paper. Egg wash and leave to proof until doubled in size. (see image)
Note: Make sure the points of the dough triangles are tucked underneath so that the croissants don’t unravel.
Set oven to gas 5 or 190°C / 375°F
Once proofed bake for 25 minutes until golden brown.
Cool on baking racks once baked.
Serve your hot soup topped with chopped basil and a drizzle of chilli and garlic oil.
Optional: Grate over the soup with Parmesan cheese.
Accompany the soup with warm savoury croissants.
2 thoughts on “Roasted Vegetable Soup with Savoury Croissants.”
Bookmarked these two lovely recipes, thanks so much for sharing!
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Thank you. It’s a pleasure to share my recipes.
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