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Soups

Delicata Squash Bisque

Delicata Squash Bisquefrom Jenn Taylor
Serves 4 large bowls; makes 6-8 cups

Ingredients
3 pounds delicata squash (2 pounds after prepping)
Olive oil for roasting
4 cups vegetable broth
1 teaspoon thyme
Black pepper
1-1/2 teaspoons sea salt

Cashew Cream Ingredients
1 cup raw unsalted cashews
1 cup vegetable broth, divided

Method
Preheat oven to 400°F. Halve squash and scrape out the seeds. Place the squash on a rimmed baking sheet, cut side up, and brush lightly with oil. Bake for 30-40 minutes until tender and beginning to brown. While squash is roasting, put the cashews and 1/2 cup veggie broth in the blender. Begin pulsing to incorporate, eventually turning the blender all the way on. With the blender running, slowly add the other 1/2 cup of broth. Once all the broth is added (1 cup total), let the blender run for 1-2 minutes until the mixture is very, very smooth. Set the cashew cream aside. If your blender can't get the cream completely smooth, strain it before adding it to the soup. Remove squash from the oven. Using a spatula, scoop out the pulp from the peel and transfer it to a large soup pot. Break up the squash into chunks with a spoon or your spatula and add 4 cups of veggie broth, thyme, and black pepper. Bring to a boil then turn down the heat and let it simmer for 20 minutes, covered. Working in batches if needed, blend the soup until very smooth, being careful not to overfill your blender. Note: only fill a blender container halfway with hot liquids, and be aware of the steam when you remove the lid. Return the blended soup to the pot and add all but 1/4 cup of the cashew cream. Season with salt and pepper. Ladle soup into bowls and garnish with extra cashew cream drizzled on the top and some fresh black pepper. Little swirls of cashew cream look nice.


Easy Roasted Squash and Sweet Potato Soup

from Marie Weller

Ingredients
3 pounds acorn squash (or your favorite or available winter squash)
3 sweet potatoes
1 apple, chopped
1 onion, chopped
3-1/2 cups vegetable broth
2/3 cup coconut milk (optional)
Sautéed kale garnish (optional)
Microgreens garnish (optional)
Salt
Pepper

Method
Preheat oven to 400°F. Slice the squash in half lengthwise and remove the seeds and guts. Place cut side down on a large rimmed baking sheet. Add a touch of water to the baking sheet. Peel the sweet potatoes and slice them in half lengthwise. Place cut side down on the baking sheet along with the squash. Roast for 45 minutes to an hour, or until both the sweet potato and squash are fork tender and very soft. Remove from oven and when cool enough to handle, remove the squash from the skin and set aside in a large bowl. Discard the skin. In a soup pot, steam sauté the onion and apple over low heat until soft. Add the vegetable broth, roasted squash, and sweet potato. Bring to simmer, cover, and cook for an additional for 10 minutes. Puree in a blender in batches or blend with an immersion blender in the soup pot. Note: only fill a blender container halfway with hot liquids, and be aware of the steam when you remove the lid. Put the blended soup back in the pot. Reheat the soup over low heat. Add the coconut milk and stir until well combined. Season with salt and pepper to taste. Garnish with sautéed kale and microgreens.


Sweet Potato Soup with Cannelini Beans and Rainbow Chard

You can also make this soup with butternut squash or white potatoes in place of the sweet potatoes

Ingredients
8 cups water or low sodium vegetable broth
2 TB sun dried tomato powder
2 leeks, thinly sliced
2-3 large sweet potatoes (2 pounds), peeled and cut into uniform cubes
2 cans cannellini beans, rinsed and drained
1 lb rainbow chard, chopped
1/4 cup fresh squeezed lemon juice (with zest from lemons)

Method
In a large soup pot, bring the water or broth to a boil. Reduce heat to medium and add the leeks. Cook for about 8 minutes until soft. Add diced sweet potato and cook another 8-10 minutes until tender. Add the beans and cook for an additional 2 minutes. Remove soup pot from heat and stir in chard so that it wilts. Stir in lemon juice and sun dried tomato powder. Sprinkle chopped Italian parsley on top, if desired, and garnish with a fresh lemon twist.

The preparation for this soup can be done in advance. It takes only 20 minutes to cook and the recipe can be easily doubled.

Chef's Note
This is a beautiful and colorful soup. If you can't find rainbow chard you can use any green that you choose. If you can't get sun dried tomato powder, simply buy sundried tomatoes that are dried and not packed in oil or water and grind them in a blender to a powder.

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