Winter Squash Soup
As temperatures begin to cool down with fall weather in the air, storage crops like winter squashes are coming into season. The varieties of winter squash go beyond the butternut, acorn and spaghetti squashes available in most grocery stores. Two of my favorites are Delicata and Kabocha squash. I visited Cure Farm Stand this past weekend and was delighted to see Delicata squash and Red Kuri squash available. With my sights set on another soup, I chose the the Red Kuri with its bright orange skin and yellow orange flesh. This recipe could easily be made with Kabocha, Butternut and many other squash varieties. This soup is marvelously creamy and brightly colored making it the perfect base for sautéed kale and bacon, pumpkin seeds and coconut butter, fresh herbs, meat, etc. It also freezes well.
Ingredients:
2 tablespoons extra virgin olive oil or ghee
1 medium onion roughly chopped
4-5 medium garlic cloves, 2-3 large roughly chopped
1 medium Red Kuri squash peeled, cut in half, seeds removed with a spoon, then chopped into 1-2 inch chunks
1 medium white sweet potato peeled and chopped into 1 inch chunks
2 Yukon gold potatoes cut in quarters with skin on
1 tsp cumin and 1 tsp coriander powder, I used whole and ground them in my mortar and pestle
Salt each layer and then to taste at the end
Pepper each layer and then to taste at the end
32 oz bone broth
*Intolerant to potatoes? Sub for more squash or add 3-4 carrots instead.
Instruction:
In a large, thick-bottomed pot over medium low heat, add the olive oil. When the oil is warm, add the onions with a generous pinch of salt and grind of pepper. Sauté for a few minutes. Keep going until the onions soften up and start to take on a bit of color. Stir in the garlic and spices. Sauté for a minute or two until they come fragrant. Add the squash, sweet potato and potatoes with a couple generous pinches of salt and some pepper. Add the bone broth. The broth should just cover the other ingredients. If not quite enough liquid, add some filtered water. Bring to a boil, then reduce the heat to a gentle simmer. Cover with a lid and cook until the veggies are very soft throughout, around 30-40 minutes.
Remove from the heat and allow to cool a fews minutes. Puree with a hand immersion blender until smooth, or alternately, transfer to a high-speed blender. If too thick, add water to thin the consistency. Add more salt and pepper to taste.
Toppings:
Sautéed kale or collard greens with bacon pieces
Pumpkin seeds, chives, cilantro or parsley
Drizzle with extra virgin olive oil or a scoop of coconut butter
Add some ground beef or chicken or a complete meal
Enjoy!
Dr. Jane Litsey