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.
Servings: 6 servings
Equipment
- heavy 4 quart pot
- blender
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 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.
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.
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.
Nutrition
Calories: 198kcal | Carbohydrates: 43g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 1070mg | Fiber: 6g | Sugar: 16g | Vitamin A: 16099IU | Vitamin C: 39mg | Calcium: 99mg | Iron: 5mg