{"id":577,"date":"2018-02-08T05:00:38","date_gmt":"2018-02-08T10:00:38","guid":{"rendered":"https:\/\/omstars.com\/blog\/?p=577"},"modified":"2023-02-20T17:07:21","modified_gmt":"2023-02-20T22:07:21","slug":"roasted-delicata-squash-soup","status":"publish","type":"post","link":"https:\/\/omstars.com\/blog\/recipes\/roasted-delicata-squash-soup\/","title":{"rendered":"Roasted Delicata Squash Soup"},"content":{"rendered":"

OmStars \u2013 The Yoga Network presents:\u00a0 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!<\/p>\n

Ingredients<\/strong><\/p>\n

Produce<\/div>\n
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  • 3 delicata squash<\/li>\n
  • 3 apples<\/li>\n
  • 3 cloves of garlic<\/li>\n
  • 1 yellow onion<\/li>\n
  • Olive Oil<\/li>\n
  • Himalayan Sea Salt<\/li>\n<\/ul>\n<\/div>\n
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    Liquid<\/div>\n
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    • 1\/2 cup coconut milk<\/li>\n
    • 1 cup apple cider<\/li>\n
    • 3 tbsp maple syrup<\/li>\n
    • 6 cups vegetable stock (See below for optional shiitake mushroom broth* recipe)<\/li>\n<\/ul>\n<\/div>\n
      Spices<\/div>\n
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      • 1\/2 tsp turmeric<\/li>\n
      • 1\/2 tsp paprika<\/li>\n
      • 1\/2 tsp cayenne<\/li>\n
      • 1\/2 tsp ginger<\/li>\n
      • 2 tsp cinnamon<\/li>\n
      • 4 tsp himalayan sea salt<\/li>\n
      • 2 tsp black pepper<\/li>\n<\/ul>\n
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        Directions<\/span><\/strong><\/div>\n
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        1. Pre-heat oven to 400 degrees.<\/li>\n
        2. Cut squash in half and remove the seeds.\u00a0\u00a0Thick slice the delicata squash and large\/rough chop apple and onion.\u00a0\u00a0Peel 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.<\/li>\n
        3. 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.\u00a0\u00a0Repeat the blend process for the second batch of produce, liquid and spices.\u00a0 Transfer to the same pot.<\/li>\n
        4. At this point, soup can either be placed in fridge for later or it can be transferred to the stovetop and heated immediately.\u00a0\u00a0I like to season this soup to taste with salt and pepper when I’m ready to serve it.\u00a0\u00a0As the soup is thick, it can “pop” and make a mess as your heat it up, so it is recommended you use a lid.\u00a0 An additional note:\u00a0 If soup is too thick for your liking, feel free to add additional stock.<\/li>\n
        5. Enjoy!<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
          Stock Recipe<\/div>\n
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          1. 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.\u00a0 Final yield is about 6 cups of stock.<\/li>\n<\/ol>\n