It’s Fall! Homemade Soup you can easily make… healthy, warming and comforting.
Silky smooth with some texture from the vegetables – this soup will warm you up on crisp fall and winter days. Cinnamon sticks add a sweet aura of spice – and a hit of cayenne pepper adds the perfect kick.
- 2 pounds butternut squash*, I used 2 small-medium sized ones
- 3 teaspoons neutral oil*, divided
- 2 cups leeks, white and light greens, cleaned 3/4″ dice
- 1 ¾ cup celery root, 1 medium, peeled, diced 3/4″
- 1 large tart apple, peeled, cored and diced 3/4″
- ¼ teaspoon tumeric
- 4 pinches cayenne pepper
- ⅛ teaspoon freshly cracked black pepper
- 2 medium cinnamon sticks
- 1 ½ teaspoons fresh garlic, peeled and minced
- 5 ½ cups homemade broth, chicken or vegetable
- ¼ cup fresh apple cider, (free of preservatives)
~ See below for garnishes
Preheat oven to 375 degrees.
Wash and dry squash. Cut in half lengthwise. Brush a rimmed baking sheet with 1 teaspoon neutral oil.
Place the squash cut side down and roast until tender and caramelized on the bottom – 25 – 30 minutes (will depend on the size of squash.)
When done, cool until able to handle, remove the skin of squash on a cutting board – will easily remove.
Cut the squash into 1″ chunks. Set aside. You will have about 4 cups of cooked squash.
Start the sauté.
In a large 6 quart heavy non-reactive pot add 2 teaspoons neutral oil.
Set to medium heat, add leeks, celery root, apples, turmeric, cayenne, pepper, cinnamon sticks and garlic.
Stir well and cook, stirring often until softened, but not colored, about 5 minutes.
Add broth and apple cider, bring to a boil. Cook over low heat at a simmer until vegetables are tender, about 20 minutes.
Add cooked, squash chunks – cover the pot.
Simmer the soup to blend the flavors for just 5 minutes.
Take off heat.
Cool slightly, puree half of the soup in a blender for one minute until very smooth.
Add pureed soup back into the pot and stir. Add more stock if needed.
Puree the whole batch if desired.
Serve the soup in individual bowls.
Swirl yogurt decoratively in the center, scatter with pine nuts and pepitas, garnish with celery leaves.
Mix 1 1/2 tablespoons plain greek yogurt with 1 1/2 tablespoons filtered water in a small bowl, mix with a spoon until smooth.
Spiced Pine Nuts & Pepitas:
In a small skillet add 1/2 teaspoon organic coconut oil (could use your favorite oil.)
Add 1 tablespoon pine nuts, 1 tablespoon pepitas, a pinch of each: cinnamon, turmeric and salt.
Stir over low heat until just toasted and lightly colored. Do not cook further, will turn bitter.
Celery Leaves: use small tender inner leaves, a few sprigs on each bowl of soup.
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
* I’ve used Honeynut squash for this recipe: a relatively new winter squash hybrid. (see BLOG)
See BLOG for many photos of this recipe, and more information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.