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. Vegan.
I love serving soup on Thanksgiving!
Why not try serving a soup with appetizers in individual shot glasses?
A simple soup with 6 yummy garnishes! Use a few… use all.
1. Swirl Coconut Cream (or Crème Fraîche – 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 & scatter them on top. (See related recipes)
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.
Sunchokes tastes similar to artichokes and Kabocha Squash tastes like a cross between pumpkin & sweet potato.
Easy to prepare:
With almost no effort – cut the squash in half and toss in the oven, cut side down… cooks in about 30 minutes. While it cooks, prepare the sunchokes, sauté them with the onion, garlic and seasonings, add broth, cover and cook until tender.
Add the squash (easily peeled) to the soup… then whirl in the blender.
What you need to know about Sunchokes / Jerusalem Artichokes:
The name is rather confusing! Jerusalem artichokes are neither from Jerusalem nor are they related to artichokes. So – many use the name: Sunchokes, are the edible tubers of the garden sunflower which is found underground and stores the flower’s nutrients.
Although available year-round, prime season in North America is from October to April,
a tuber used as a root vegetable.
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.
The texture is similar to water chestnuts – and the flavor is slightly nutty and savory.
One lovely thing about these tubers is they can be used in many of the same ways potatoes can, but don’t have the same heavy starch to them (or any starch for that matter.)
To me, they possesses a very special flavor – if you like artichoke hearts, you will love sunchokes!
Nutritionally, their starchy fiber stops any spikes in blood sugar levels – indeed they have a lower glycemic index (GI) score than potatoes – and they aren’t fattening.
Sunchokes are are an excellent source of potassium and a good source of iron.
They are rich in iron to give you energy, along with potassium and vitamin B1.
Just as with potatoes, they can be baked, boiled, steamed, mashed and fried. Note – they will cook faster than potatoes!
Enjoy them Raw too: Unlike potatoes, Jerusalem artichokes can be eaten raw. Grated or thinly sliced, they add a bit of crunch and texture to any salad, much like jicama.
Praise for Kabocha Squash:
Called Japanese pumpkin, kabocha began its history in Japan where it was favored for its sweetness and pleasing texture. Kabocha’s hard, deep green skin, boasts exceptional flavor to those who have had the pleasure of tasting its succulent, naturally sweet flesh.
With its deep yellow-orange flesh this squash boasts a buttery and tender texture. Rather sweet, its rich flavor combines that of a sweet potato and a pumpkin.
Sunchokes have a distinct texture – icy and crisp when raw ~ creamy when cooked!
Also see: Kabocha Squash Soup with Apples and Cashew Crema – Vegan
See the category: Special Soups
Next 3 weeks – All THANKSGIVING Recipes.
Enjoy this fabulous soup and all it’s garnishes!
Sunchoke & Kabocha Soup with Fabulous Garnishes
- 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*
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 Fraîche - 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.
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.
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