A Creamy & Chunky Soup with a Coconut Cream Swirl and Hatch Chiles… very comforting and healthy! Perfect for weekdays, special enough for company and holidays.
I’m a pretty consistent soup maker. I find it relaxing to stir up interesting flavors and make soup at least once a week. Always setting a side a portion or two to store in the freezer on those days of questioning ~ “what do I have for lunch today?”
Many types of winter squashes make glorious soups. I recently picked up some Acorn Squash and thought – maybe an underdog squash for soup… is butternut squash really superior? Acorn squash has a very mild buttery taste, a little sweeter than pumpkin.
And – I found a white one at my local farmers’ market, the variety is “mashed potato” (gotta love that name – hence it’s white color exterior.)
No need to peel, which is a chore! Just cut in half and roast in the oven until softened and lightly caramelized underneath. Then, just scoop out the cooked flesh. It was delicious! The soup came out a little lighter in color, since one squash had a white flesh, the other orange. Experiment with what you find at the market.
I started the soup with a quick sauté of celery root cubes (yes, this one you need to peel) and leeks – complementary flavors.
The celery root will add a natural creaminess to the soup which I love!
Add broth and pineapple juice and cook until all is tender, then purée ~ I like to leave a little texture.
The secret ingredient: Pineapple Juice! Adds a good natural sweetness and tang to the soup.
For a pretty garnish and a zip of flavor – natural coconut creme (one ingredient) is swirled on top of the warm soup, with a shake of cinnamon in it. Then chopped hatch chiles are sprinkled on top for some heat… these guys are spicy… use jalapeños as a substitute if you want a more subtle garnish.
Voilà!! Soup is served. Take away for lunch, eat at home or serve to company. Like on calories, big on flavor.
See RECIPE: Acorn Squash and Celeriac Soup for Fall