OmStars – The Yoga Network presents: Roasted Delicata Squash Soup by Naomi Seifter. If there is one soup recipe you make this winter, let this be it. The coconut milk makes for a creamy and dairy-free base, while the spice mixture creates a unique, yet subtle, flavor profile; the ideal balance of sweet and spicy. Choose a veggie broth to make the soup vegan, gather up your ingedients, and lets get cooking!
Ingredients
Produce
- 3 delicata squash
- 3 apples
- 3 cloves of garlic
- 1 yellow onion
- Olive Oil
- Himalayan Sea Salt
Liquid
- 1/2 cup coconut milk
- 1 cup apple cider
- 3 tbsp maple syrup
- 6 cups vegetable stock (See below for optional shiitake mushroom broth* recipe)
Spices
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1/2 tsp ginger
- 2 tsp cinnamon
- 4 tsp himalayan sea salt
- 2 tsp black pepper
Directions
- Pre-heat oven to 400 degrees.
- Cut squash in half and remove the seeds. Thick slice the delicata squash and large/rough chop apple and onion. Peel garlic, and lay squash, apple, onion and garlic in a single layer on 2 baking sheets. Liberally apply olive oil and sprinkle with sea salt. Place in oven to roast for 1 hour at 400 degrees.
- When roasting is complete, add produce from your 1st baking sheet to your high-powered blender (Vitamix/Blendtec) with 1/2 of the liquid and 1/2 of the spices (everything except salt and pepper – this will be added at the end). Blend and transfer to a large stock pot. Repeat the blend process for the second batch of produce, liquid and spices. Transfer to the same pot.
- At this point, soup can either be placed in fridge for later or it can be transferred to the stovetop and heated immediately. I like to season this soup to taste with salt and pepper when I’m ready to serve it. As the soup is thick, it can “pop” and make a mess as your heat it up, so it is recommended you use a lid. An additional note: If soup is too thick for your liking, feel free to add additional stock.
- Enjoy!
Stock Recipe
- To make your own shiitake mushroom broth, add 1 oz. dried shiitake mushrooms to 8 cups of water and bring to a boil. Once water is boiling, turn down heat and let simmer for 45-60 minutes. Final yield is about 6 cups of stock.
By Naomi Seifter
