I love homemade soups that are easy to vary, depending on your mood. This soup can be blended to creamy consistency and topped with cracked pepper and sour cream or it can be blended with plenty of lumps and topped with shaved Parmesan cheese. You can increase the tang by adding a touch more miso or vinegar or make it savory by adding more garlic, rosemary, and maple syrup. I have substituted carrots or pumpkins for the squash or avocado for the leek and the recipe stands up. I’ve used this as a watered-down base and tossed in chunks or shredded chicken, potatoes, and tomatoes then spice it up with garam masala and a side of naan bread. If you prefer your soup raw, I suggest using carrots and avocado in place of the squash, leak, and bay leaves (leaving out the olive oil, of course) and adding ginger for a kick.
However you prefer your soup, this one is a winner.
- 1/4 cup pine nuts
- Sea Salt to taste
- 1 tbsp whole coriander seeds
- 1 tsp fresh-ground pepper (plus more to taste)
- 2-4 cloves chopped garlic
- 2 whole bay leaves
- 1 sprig fresh rosemary
- 4 tbsp olive oil
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 medium leek, white part only, chopped
- 2 tbsp white miso paste
- 1 tbsp maple syrup
- 1 tsp balsamic vinegar
Lightly toast the pine nuts and coriander seeds with a pinch of sea salt on medium-low heat in an un-oiled pan.
In a 3-quart pot, put squash, leek, garlic, rosemary, and bay leaves with enough water to cover. Cook at medium heat to boil then reduce to heat, add a pinch of sea salt, and simmer for 15-20 minutes or until the squash is tender.
Allow squash mixture to cool a little while stirring. Once it is cool enough to add to a blender or food processor safely remove bay leaves and rosemary. Then stir in the pine nut mixture, miso, olive oil, maple syrup, and balsamic vinegar and add the entire soup by the cupful into the blender/processor for even consistency (or use a hand blender directly in the pot.) Add water if your soup if too thick.
Once the soup is the way you like it, return the soup to the pot and warm to serving temperature, stirring occasionally. Season with sea salt and black pepper to taste.
Post for NaBloPoMo
(Since I’m writing most of these late at night, in bed, while tandem nursing twins, I’m choosing to concentrate on writing rather than proof-reading or editing. Please forgive the extra typos and non-nonsensical grammar. Thank you.)