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Sunchoke & Squash Soup Recipe

SOUPS ON! My Favorite Soups to Make Right Now

15 Soups to Make right now and into Winter’s Cooler Months. Creative, original soup recipes with wholesome ingredients bursting with flavor. A wonderful collection to try… before I send out all the Thanksgiving essential recipes!

Sunchoke & Squash Soup Recipe
Sunchoke & Squash Soup

Sunchokes lend a creaminess to warm soups, perfectly paired with the velvety smooth Kabocha Squash for a wonderful Fall & Winter Soup. A great festive yet simple recipe for Thanksgiving! Vegan. Sunchokes look like ginger, cooks like a potato, but tastes like a cross between an artichoke heart and the best potato you’ve ever had.

Very Veggie Minestrone Soup recipe
Very Veggie Minestrone Soup

A wonderful soup to master, and eat everyday in cooler weather. A meal in a bowl! Hearty and Healthy.
My Minestrone is brimming with antioxidant goodness. The perfect soup for an everyday lunch, snack or addition to many entrées. I can eat this soup everyday!

Soup entices the senses as it simmers ~ warm and fragrant. Healthful ingredients combine flavors and textures, colors and garnishes.
They’re a great way to stay hydrated and full… and give your immune system a boost!
Thai Inspired Honeynut Squash Soup with Toasted Rice Garnish
Thai Inspired Honeynut Squash Soup with Toasted Rice Garnish

From last weeks post… My Favorite New Soup of the Season – Perfectly Seasoned and Quite Easy to Prepare.
The fabulous creamy texture of Honeynut squash makes a velvety soup – Thai spices from an unexpected place – in a little can… how convenient! Please try Honeynut Squash ~ this mighty, newer hybrid variety of winter squash has a more concentrated flavor than butternut squash.

Herbed Tomato and Fennel Soup with Parmesan Crisps in mid-century bowls
Herbed Tomato and Fennel Soup with Parmesan Crisps

In the Mediterranean Tradition – the flavors here are a combination of mellow and bold.
Aromatic Basil and Fennel both have hints of anise (licorice) and team beautifully with sweet San Marzano Tomatoes.
For a fabulous umami garnish – add the parmesan crisps; bursting with enormous crunch and flavor.

Soup-Making is an art! As an artist applies different mediums to a canvas – a soup maker adds ingredients to a pot… no all at once, but the ingredients that take longer to cook at the beginning, aromatics are added, then the liquid, with quick cook embellishments last. Garnishes are not just pretty ~ but can add that zest of flavor and textures to make it special.
Quick and Healthy Chicken Soup with Ginger and Vegetables Recipe
Quick and Healthy Chicken Soup with Ginger and Vegetables

A bevy of vegetables enrich this soup; ginger adds a boost of flavor with powerful anti-inflammatory and antioxidant properties. Pure soul-comfort food. Gluten Free with rice noodles. All should master a good chicken soup recipe!

Instant Pot Split Pea Soup Recipe
Instant Pot Split Pea Soup

The comfort soup of the season! Your Instant Pot will cook this soup beautifully… healthy & hearty. Want to make on the stovetop? ~ I’ve got notes for that! Pea Soup with Garnishes: Crisp Turkey Bacon, Fresh Corn and Black Pepper Croutons.

Celery Root Bisque Soup with Garlic Pita Croutons Recipe
Celery Root Bisque Soup with Garlic Pita Croutons

A healthy soup with a creamy texture from the celery root (celeriac) and potatoes. Delicious and Silky Smooth.
Dairy Free. Add a swirl of Cashew Cream for a decorative touch. Vegan.

Baked Potato Soup with Potato Skin Croutons Recipe
Baked Potato Soup with Potato Skin Croutons

THE soup to fuel you through winter! Bake potatoes, use the flesh for the soup, skins for “croutons.”  Healthy and lightened up with broth, milk and loaded with vegetables. Add some sharp grated cheddar cheese and fresh rosemary to the baked potato wedges and serve with the soup… a dollop of sour cream is welcome!

Karen's Healthy Chicken Tortilla Soup
Karen’s Healthy Chicken Tortilla Soup

A classic twist on Mexico City’s Soul Food Soup. Fresh, intense flavors combine with vegetables and pulled chicken – your go-to-healthy-soup for the winter season. Good-for-you ingredients in a spicy broth with cheddar cheese and crispy tortillas.

Spinach and Parsnip Soup with a Crispy Crouton Skewer
Spinach and Parsnip Soup with a Crispy Crouton Skewer

A velvety soup without dairy products… Parsnips and Yukon Gold Potatoes give the soup its creaminess when blended. The trick to its glorious color is blending the soup right after the spinach is added. Easy Crispy Skewered Croutons – adds character and panache to a bowl of soup!

Hearty Mediterranean Fish Soup Recipe
Hearty Mediterranean Fish Soup

This hearty and flavorful soup will transport you to southern France with your first spoonful. A fragrant, saffron and fennel scented soup has a tomato base and luminous chunks of tender white fish. Top with an assertive Rouille Sauce (garlicky mayonnaise) – a sauce that originated in the Mediterranean and is traditionally served with seafood soups and stews.

Kabocha Squash Soup with Apples and Cashew Crema ~ Vegan
Kabocha Squash Soup with Apples and Cashew Crema ~ Vegan

Perfect for Thanksgiving! See my easy way to peel a Kabocha Squash. You’ll love the Cashew Crema with hints of maple & cinnamon ~ the Spiced Cashews make a terrific, crunchy garnish.

Karen’s Thai-Style Hot & Sour Soup Recipe
Karen’s Thai-Style Hot & Sour Soup

A Thai twist on the beloved Chinese soup – best made at home with the freshest ingredients! Tips on how to adjust the heat so it’s just right! Totally worth your time… yummy! Gluten Free.

Mediterranean Gypsy Soup Recipe
Mediterranean Gypsy Soup

A wonderful rich bodied vegetable soup with delicious spices: Saffron, Turmeric, Juniper Berries, Smoked Paprika and fresh Mint for exceptional flavor. Try Kabocha squash (also called Japanese pumpkin) ~ with its sweet taste and velvety texture.

Greek Lemon Turkey Soup (an after Thanksgiving special recipe)
Greek Lemon Turkey Soup (an after Thanksgiving special recipe)

A Hearty, Healthy & Zesty Soup using 2 cups of diced freshly roasted turkey from your Thanksgiving feast. Make again using leftover chicken! Instead of classic orzo rice, I have use a medium grain white rice… Calrose rice. It has great natural thickening properties, which is what I love.

Continue cooking all my Fall Recipes (click here!)

Which one will be your favorite?
Karen

Sunchoke & Kabocha Soup

Sunchoke & Kabocha Soup with Fabulous Garnishes

Sunchokes lend a creaminess to warm soups, perfectly paired with the velvety smooth Kabocha Squash for a wonderful Fall & Winter Soup. A great festive yet simple recipe for Thanksgiving. A simple soup with 6 yummy garnishes! Vegan.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
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Ingredients

  • 2 pounds kaboacha squash
  • 1 1/2 pounds sunchokes (jerusalem artichokes)
  • 1 tablespoon extra virgin olive oil
  • 1 cup onion peeled, 1/2" dice
  • 1 tablespoon grated garlic
  • 3/4 teaspoon pink peppercorns ground
  • 5 cups vegetable broth*

Instructions

Cook the Kabocha Squash:

  • Preheat the oven to 350 degrees. Lay a piece of parchment paper on a baking tray, cut the squash in half lenghtwise, scoop out the seeds, add to tray. Brush with a small amount of olive oil underneath. Bake until softened, about 35-40 minutes. Cool slightly, cut into strips, remove skin with a knife, chop squash into 1" pieces. (Will have about 4 1/2 cups.)
    Can also use your favorite winter squash.

Finish the Soup

  • While the squash cooks: Wash the sunchokes - gently peel them and cut the into 1" chunks (will have about 4 1/2 cups.) If the skins seem very thin, you may srub with a brush.
    Add olive oil to a heavy soup pot, raise heat to medium low - add the onion. Cook, stirring until softened, 5 minutes. Add the chopped sunchokes, garlic and peppercorns; stir for 5 minutes. Add the broth, bring to a boil, then cover and turn heat down to a simmer.
    Cook until softened, about 20 minutes. Add the kabocha squash - simmer covered to blend all the flavors, 10 minutes.
    Cool slightly - puree the soup in 2 batches. Taste for salt (depends on saltiness of broth.) Pour soup into each bowl.

Serve warm with Garnishes - use one, or all:

  • 1. Swirl Coconut Cream (or Crème FraĂ®che - if not vegan) in the center of the soup bowl.
    2. Add 3 Sunchoke "Petals" decoratively on each bowl.
    3. Add Broken Garlic Croutons - crush and scatter them on top.
    4. Add Fresh Herbs - Chopped Fresh Chives, and or Petite Parsley Sprigs.
    5. Add a touch of good quality Truffle Oil on top.
    6. Add an extra sprinkle of extra Pink Peppercorns.

Notes

Fabulous Garnishes:
Sunchoke Petals: Preheat oven to 425 degrees. Slice a 1" wide sunchoke thinly; 1/8 inch thick - to make 18 slices, 3 per soup serving. Lay on a metal tray - brush tops and bottom with olive oil. Sprinkle with sea salt and cook until edges have lightly browned and they are crisp. Cool.
 Broken Garlic Croutons: (See linked recipes) ~ crumble 1 tablespoon of croutons on each serving of soup. 
* I used: Better Than Bouillon Organic Vegetable Soup Base.
     The sodium in the soup depends on the vegetable broth you use. 
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: First Course & Sides
CUISINE: American
KEYWORDS: sunchoke & kabocha soup, sunchoke soup
Nutrition Facts
Sunchoke & Kabocha Soup with Fabulous Garnishes
Amount per Serving
Calories
198
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Sodium
 
12
mg
1
%
Potassium
 
1070
mg
31
%
Carbohydrates
 
43
g
14
%
Fiber
 
6
g
25
%
Sugar
 
16
g
18
%
Protein
 
5
g
10
%
Vitamin A
 
16099
IU
322
%
Vitamin C
 
39
mg
47
%
Calcium
 
99
mg
10
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

 

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