Healing Soups - by Brooke Marie

recipes Jan 04, 2019

Today is soup week! Although I have made a few other soup recipes like this Vegan Tomato Soup, I don’t make much! Since moving to the East Coast I definitely eat more soup because well… the weather is much much colder.

I’m working with Crispina now, and I resonate with her a lot because I’m also an advocate of sustainability, environmentalism, and recycling. (You should see all of the seltzer cans in my apartment – time to bring them in and recycle!) And her whole approach is to save, reuse, and/or recycle the goods that we can.

This week’s theme around the office is SOUP! People are getting sick which means soups are being made. Crispina mentioned making a vegan delicata squash soup – so I decided I’d take that idea and come up with a recipe for all of you and all of her awesome peeps. Let’s build community, my friends. I’m also going to be making a Soup Cozy out of an old sweater following along with Crispina’s style – so stay tuned for that!

 


Vegan Delicata Squash Soup with Roasted Shallots and Basil

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 2 servings

Serving Size: 1 cup

Calories per serving: 371

Ingredients

  • - 2.5 lbs Delicata squash (3 small) 

  • - 2 Shallots

  • - Bunch Basil

  • - 1/2 tsp Smoked Paprika

  • - 1- 2 Cups Vegetable Broth

  • - Salt to taste 

  • - Pepper to taste

  • - 2 tbsp Olive Oil

Instructions

  1. Preheat your oven to 350 F.

  2. Cut your squash in half lengthwise and scoop out the seeds with a spoon. Sprinkle salt and pepper on the squash and place face down on a greased foil lined baking sheet. Cook for 20-25 minutes or until tender.

  3. Peel your shallots and cut in half lengthwise. Cut off the ends. Put 1 tbsp of olive oil in a skillet and heat to medium high. Once the oil is hot, place the shallots cut side down, and sprinkle with smoked paprika.

  4. Cook until VERY brown, turn down the heat to simmer, add in your second tbsp of olive oil and simmer. Add 1 tbsp water, cover, and let it cook for about 6 minutes until soft. There will likely be some moisture left, that's okay.

  5. Remove the squash from the oven and let cool before handling.

  6. Place squash, shallots, 1 cup broth, smoked paprika, and a pinch of salt into a blender and puree until very smooth, about 1 minute. Add more broth if you'd like it thinner. I used 1 cup because I like my winter soups thicker and heftier.

  7. Transfer from blender to a saucepan and warm. Serve with julienned basil, fresh cracked pepper, and spicy toasted pepitas.

  8. To toast pepitas, place in a saucepan on medium. Add cayenne seasoning and salt, and toss until toasted.

  9. ENJOY!

 
Recipe by Brooke Marie

Ohhh and I used one of Crispina’s Denim Picnic blankets for my tablecloth!

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