Souper Tuesday: Gem squash and parmesan soup with saffron

Some ingredients stand out from the pack. They’re pure luxury on the palate. Like saffron. And truffles. And vanilla. Yes, despite the last word now being used to suggest something plain and obvious, vanilla, the ingredient, is one of the gems of nature, or that part of nature that we harvest and eat.

But South Africans have another ingredient that we hold close to our hearts while we wonder in amazement why the rest of the world seems blithely unaware of it. They call it a “gourd”. They ask, what do you do with that?

I’m talking about our humble, beloved gem squash. And, as you may or may not know by now, the gem squash is the hero of one of my signature recipes, parmesan gem squash. And it’s so much “mine” that when you google those three words, guess whose recipe comes up at the top of the queue? I may have blushed.

But I have a gem squash soup as well, and guess what: it has parmesan in it too. And it has saffron too. And onion, and garlic, and cream, but no vanilla. That would be silly.

Tony’s gem squash and parmesan soup with saffron

Ingredients

(Serves 2-4)

8 plump gem squash

4 Tbs Butter

2 medium onions, finely chopped

2 cloves garlic, smashed

1.2 litres veg stock

100ml cream

Generous pinch of saffron

2 Tbs grated or shaved Parmesan per portion

150g finely grated Parmesan

Salt and pepper to taste

Method

Melt butter in a big, heavy-bottomed pot. Add the onions and garlic and sauté gently on a low heat heat five minutes, stirring now and then.

Peel and chop the gem squash, remove the seeds and add.

Add the vegetable stock. Bring to a boil and then reduce to simmer for 20 to 25 minutes or until the squash is soft.

Cool a little and blend until smooth.

Return to the stove, pour in the cream and add the salt, pepper (go carefully, it must not overpower the saffron) and saffron. Bring to a simmer and cook gently for 10 to 15 minutes, stirring occasionally to ensure it doesn’t catch at the bottom.

Taste and adjust seasoning of you like – that includes the saffron. If too subtle, add a little more and let it simmer to take up the flavour.

Finally, stir in the finely grated parmesan.

Serve with grated or shavings of Parmesan on top and a deft sprinkling of saffron. DM

Tony Jackman is twice winner of the Galliova Food Writer of the year award, in 2021 and 2023

Order Tony’s book, foodSTUFF, here.

Follow Tony Jackman on Instagram @tony_jackman_cooks.