October brings a few quintessential things to mind; without a doubt, one of those things is soup! One of the greatest joys to come home to on a cold October evening is soup that’s been in the crockpot all day. The smell that fills your home alone is worth it! Pureed, homemade broth, vegetarian, chili, stewed—we love them all.
Here are a few tips to keep your soups fresh and interesting:
Puree all day!
– Asparagus, pea, sweet potato, mushroom, squash, broccoli, cauliflower, carrot, celery, spinach… the possibilities are endless. Purees make for a creamy, filling soup—without the guilt of adding other ‘fillers’.
Spice up your life.
– Adding spices is a great way to spruce up an old soup recipe. Try different spices and herbs like curry, sage, rosemary, chili powder, turmeric, basil, cumin, thyme, savoury, paprika, cinnamon, dill, ginger, again… the possibilities are endless!
Homemade broth, just like mom used to.
– Sure, there are some good quality, store-bought broths out there. But, if you really want to pack in as much flavour (and nutrients) as possible, make your own!
– It may seem intimidating, but it’s actually quite simple. Add a whole pastured chicken (or 2-3 pounds of bones, with or without meat), 4 quarts of cold water, 2 tbsp. vinegar, 1 large onion, 2 carrots, and 3 celery stick (and whatever else you’d like!) in a pot. Bring to a boil, then let simmer for 6-24 hours (if you included the meat, just don’t keep them in for over 2 hours). Voila! The longer it simmers, the richer in flavour it will be.
Don’t be shy with the seasoning.
– Repeat after me: salt is not bad! What matters is the quality and type of salt. We prefer pink Himalayan salt, and we’re not shy about it! Salt brings out flavour, so season appropriately!
Now, I know you thought the cover photo looked delicious, so it wouldn’t be fair to not give you the recipe…
Butternut Squash and Pear Soup
– 1 medium butternut squash
– 2 cinnamon sticks
– 1-inch piece ginger, peeled
– 1 sweet potato, peeled and cubed
– 6 cups organic or homemade chicken stock
– 1 tbsp olive oil
– 1 medium onion, chopped
– 3 pears, cored and chopped
– ¼ cup white wine or apple juice (optional)
– 1-160 ml can coconut milk
– Himalayan salt and pepper to taste
Cut butternut squash in half, scoop out seeds, and place cut side down in large baking dish with ½ inch water in the bottom. Roast at 375 for 40 minutes, or until tender.
In a large pot, add ginger, cinnamon, stock, and sweet potato. Bring to a boil and simmer while squash is roasting.
In a separate pan, add olive oil, pears, and onions, and sauté until caramelized and golden, add wine to loosen any bits from the pan. Scoop the cooked squash into the pot and continue to simmer. Add cooked pears/onion to the pot. Remove cinnamon sticks and puree with immersion blender (or transfer in small batches to a blender). Add coconut milk, stir once soup is blended, add salt and pepper to taste.
Try it out and let us know what you think! We can’t wait to see what soups you make to warm up this fall. After all, they’re good for the soul, right?