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Need a garnish/topping for my squash soup

itryalot Jan 7, 2012 01:03 PM

On request, I am making a large batch of roasted garlic and butternut squash soup for work on Monday. I am going to put it in a crock pot, but was hoping to have a couple of options for toppings. Since there is roasted garlic and roasted shallots and all else is vegetarian, I was going to do a small cream for those who are so inclined, but was thinking of something crispy. Any ideas? Pancetta?

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  1. ipsedixit Jan 7, 2012 01:10 PM

    This is going to sound weird, but how about cornichons (or gerkins)? That nice salty, tart bite of the cucumbers lends a nice dimension to thick squash soup.

    1. mamachef Jan 7, 2012 01:11 PM

      Parmesan/herb popcorn is nice and crispy (at first, and then of course takes on a different texture as it stays in soup) and can be easily made at home and stored in zip-lock bags. Also, pepitas or pumpkin seeds make a nice crunchy topping. We love that here. No reason you couldn't use pancetta at all; yum!! Croutons are an option, purchased or made by you Tortilla chips would work, crushed.

      1 Reply
      1. re: mamachef
        BananaBirkLarsen Jan 7, 2012 01:39 PM

        Or toast the seeds from the squash with salt, oil and a bit of paprika (or cumin, or whatever goes well with the soup)!

      2. s
        smtucker Jan 7, 2012 01:13 PM

        I love roasted sunflower seeds on anything with squash. You can buy them already roasted [they are called Pepitas in my store] or buy them raw and roast them yourself which saves some money.

        1. letsindulge Jan 7, 2012 01:14 PM

          Not crunchy but pretty is a parsley oil.

          1. b
            blinknoodle Jan 7, 2012 01:18 PM

            What about crispy shallots or onions?
            Roasted chickpeas?

            I always thought pepitas were pumpkin seeds (not sunflower seeds) but both could work, too!


            1 Reply
            1. re: blinknoodle
              smtucker Jan 7, 2012 02:09 PM

              You are right! I mistyped. Sorry bout that.

            2. c
              ChrisBrooks Jan 7, 2012 01:20 PM

              I make a pumpkin/squash soup inspired by two soups that I had back to back in NY several years ago. I start the soup with pancetta, then set it aside and crumble it for a garnish. I also combine that with pomegranate seeds. If you didn't want the meat, the pomegranate seeds alone are nice and if the soup is thick enough will float on top.

              1. s
                SydAll Jan 7, 2012 01:26 PM

                Crisy onions or leek "chips" (bake separated slices about 1-4 inch thick) might be good. You could also fry some leafy herbs in oil like sage to crisp them. Recently, on The Kitchn website, they suggested an almond-garlic topping that I haven't tried but it sounds good: http://www.thekitchn.com/thekitchn/so...

                1. perk Jan 7, 2012 01:43 PM

                  I think pancetta would be good. Also/or fried sage leaves.

                  1. i
                    itryalot Jan 8, 2012 04:59 AM

                    I am going to make:
                    fried sage leaves, pumpkin leaves, pancetta crisps, chop up some gherkins, crispy shallots (do I bread and fry or just fry those or do I bake them)?

                    1 Reply
                    1. re: itryalot
                      mamachef Jan 8, 2012 07:12 AM

                      The shallots you want to slice thinly and deep-fry 'til golden. No breading.
                      Pumpkin leaves?

                    2. melpy Jan 8, 2012 05:13 AM

                      Homemade croutons. I would cut the stale bread and sauté in seasoned butter.

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