Description
As the weather turns, we look for comfort and warmth. Spiced Winter Squash Soup is sure to warm you even the coldest of noses and tippy toes. So flexible it can remain vegan (with a little swirl of coconut milk) or shift vegetarian (with a dash of cream) or go heartier, omnivore (by substituting chicken stock for vegetable broth). Pure comfort, in a bowl!
Ingredients
Units
Scale
- 1 good sized Kabocha Squash
- 2 – 3 tablespoons olive oil, divided
- 1 yellow onion, diced
- 2 large carrots, peeled and diced
- 2 stalks of celery, washed and diced
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 4 cups vegetable (or chicken) broth 1 cinnamon stick
- 1 tablespoon fresh thyme (see notes)
- 1 teaspoon ground cumin
- 1 teaspoon ground nutmeg 1/2 cinnamon stick (or 1/2 teaspoon ground cinnamon)
- 2 teaspoons honey ( or maple syrup)
- salt & pepper – to taste
- 1/4 cup coconut milk or heavy cream, for serving (optional)
- finish with a dash of seeds (optional)
Instructions
- Preheat your oven to 375⁰f (190⁰c). Line a baking sheet with parchment paper and reserve until needed. Split your squash in half, being sure to use a safe knife technique. Use a kitchen towel to protect your blade hand as you apply pressure. (It’s easy to slip and have your hand slide down the tip of your knife and cut your hand.) Once split, coat with olive oil all over, season with salt and pepper, place it FACE DOWN on a baking sheet lined with parchment and then pop it in the oven until the blade of a pairing knife penetrates the skin and flesh easily, about 45 – 50 minutes.
- While your winter squash is roasting, build your soup base. In a large pot over medium heat, sweat your onions until transparent. Then add carrots, cook for a couple of minutes, stirring as needed then add celery. Now add your garlic and grated ginger. Cook until vegetables are tender and aromatics are fragrant and still blond, then season lightly with salt and pepper.
- Once your vegetable and the aromatic base is cooked, add stock and thyme then reserve, off the heat, until the squash is fully cooked and cooled.
- Once cooked, remove squash from the oven and rest, to cool. Be sure to keep squash face down, this will help to steam the winter squash flesh completely as it cools, making it easy to scoop out all that delicious flesh into a bowl.
- Return the stock base to the heat, bring to a rolling boil then add squash pulp and simmer for about 10 minutes. Remove any thyme stems (if using whole thyme sprigs) Then it’s as simple as; blend, add your spices and honey, simmer then season to taste and serve, piping hot.
Notes
Thyme notes: you can use thyme in any form. Thyme sprigs must be removed before blending. Thyme leaves, fresh or dried can remain. If substituting dried thyme for fresh use 1 teaspoon dried thyme leaves.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Soups
- Method: Roasting
- Cuisine: American