We took another class at Hipcooks a while ago–a class all about soup. We made seven soups in just over three hours, and it was a very mind and gut filling experience. Although we’ve made soups and stews on our own, we don’t normally fix them just on a whim. This class, like every other Hipcooks class before it, always sends us into a tizzy about what we can make in our own kitchens. It’s an addiction, you know. Once we start the brain a-moving, we can’t stop. It goes without saying that we are very excited by food. When we start talking about food and recipes, it is clear that we are in our own world. It was evident to others in the class because we spent a third of the session whispering to each other different soup ideas, substitutions and additions that were coming to mind at the time. We were paying attention to our lovely teacher, really we were, but so many thoughts were running through our heads, we had to let them out. This one came to mind somewhere between the preparation of a chunky butternut squash and white bean soup, rich cream of mushroom and thyme and the anise-flavored corn, tarragon and sun-dried tomato chowder.
The wintertime is very well behind us, but we are renegades! If we want soup, we’re having soup. When we think about one of the most versatile and malleable dishes to make, soup is in the top ten list. Hot or cold, chunky or smooth, brothy or creamy, savory or sweet…it goes on and on. This soup combines a trio of veggies and fruit. Instead of cooking everything down in one pot, we roasted half of them to bring out the natural sweetness and maintain many of the nutrients that tend to seep out during prolonged cooking. We originally used just two Gala apples and one stick of cinnamon, but we think three apples and two cinnamon sticks would bring out more flavor next time. Here’s one for Deb’s Souper Sunday!
Sweet Potato, Squash and Apple Soup – Serves 10 to 12
1 medium kabocha squash, cubed
3 large sweet potatoes, cubed
3 carrots, chopped
3 apples, cubed
1 red onion, chopped
2 stalks celery, chopped
4 cups broth (chicken or veggie)
2 cinnamon sticks
3 cloves garlic, minced
2 tablespoons ginger, minced
3 tablespoons honey
1. In a large bowl, toss squash, sweet potatoes, apples, half of the red onion and half of the chopped carrots with the ginger and garlic. Swirl in a bit of olive oil and a sprinkling of salt. Roast on two sheet pans in a preheated oven at 425 degrees for 35-45 minutes or until pieces have softened and browned. Set aside once done.
2. As vegetables roast, mix celery, and remaining carrots and red onions in a deep pot. Swirl in a tad more olive oil and heat over a medium high flame, stirring to make sure vegetables brown but do not burn.
3. Once veggies in the pot have begun to go translucent, approximately 5-10 minutes, pour in broth and add cinnamon stick. Bring to a boil, then reduce to a simmer and cover. Allow to cook until carrots and celery are soft but not mushy, approx. 10-15 minutes.
4. Spoon roasted vegetables into simmering vegetables, pour in honey and stir just until everything is just incorporated. Pull out cinnamon stick. Ladle into a blender or food processor and blend until the soup reaches your preferred consistency. (Add more broth if you prefer a very smooth, puréed soup.) Salt to taste and serve with a healthy sprinkling of parsley.
Click HERE for the printable recipe.