Zesty Winter Squash Soup

Zesty Winter Squash Soup
ingredients
all
1 Acorn squash
roasted
1 Carnival squash
roasted
1 sweet potato
peeled and roasted
1 apple
peeled, cut into medium cubes
1 1/2 large onion
medium dice
3 medium shallot
rough chop
3 large garlic
mince
3 stalks celery
medium dice
1/2 tsp asafetida
1/2 tsp garam marsala
1/4 tsp red pepper flakes
zest and juice of 1 orange
1 1/2 tsp ginger
grated and divided
1 1/2 tbsp honey
divided
1/2 cup creme fraiche
1 package tempeh
1/4 cup olive oil
divided
2 Tbsp tamari
4 scallions
black sesame seeds
to garnish
salt and pepper to taste
cookware
  • blender or hand held mixer
This winter soup has a warm and spicy zing to it, along with balancing citrus notes. It is complex and layered with many flavors that you can adjust to your personal preference. Fitting into a balancing diet, Winter squash is rich with omega 3s and beta-carotene, both being anti-inflammatory nutrients as well as immune boosters to protect you through the grueling winter months.
1
Preheat oven to 400 degrees.
2
Bring 4 cups of vegetable stock to boil and then remove from heat.
3
Cut squash lengthwise, placing flat side up in baking dish. Drizzle with 2 Tbsp olive oil and season with salt, pepper and asafetida.
4
Cut peeled sweet potato into medium chunks, toss lightly in olive oil and place in baking dish with squash. Baking time on squash will very depending on size. Set timer and bake for 20 min, remove sweet potato and add to pot with stock.
5
In large skillet, sauté apple, onion, celery, garlic and shallots with 2 Tbsp olive. Add to pot.
6
Slice Tempeh, lay on baking sheet in a single layer and season with tamari, 1/2 Tbsp of honey and 1/2 a Tbsp ginger. Put in oven and bake along with squash for 8-10 minutes or until golden brown, flipping half way through.
7
Add to pot: garam marsala, red pepper flakes, 1 Tbsp honey, remaining ginger and the zest and juice of one orange.
8
When squash is well roasted and very soft, scrape out the insides with a fork and add to pot.
9
Add creme fraiche.
10
Transfer mixture to blender and blend until smooth, or preferably use a hand held mixer.
11
Garnish with scallions, sesame seeds. Also consider adding other garnishes, for example purple cabbage and avocado for a color pop.
source: Maya Finkeldey
notes
This recipe contains soy, a top allergen and also dairy. It is easily made vegan if you choose to exclude the creme fraiche , but everybody knows, no exceptions, that creme fraiche makes everything a little bit better.