If there is one soup recipe you make this winter, let this be it.
Before Naomi had a team to support her, she did all of the cooking out of her and Kevin's house. This was a crucial time in our history, because not only was Naomi creating the dishes she would serve at our trailer in Austin, she was also laying a solid foundation for our ingredient philosophy. This soup was created during that precious time.
We've given it a little update, with the Picnik Vegan Creamer as the star of the show. The coconut cream and cashew milk in our Vegan Creamer makes for a rich 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 or a chicken broth if that is more your style.
We hope you enjoy it as much as we do! Let's get started...
- 3 delicata squash
- 3 apples
- 3 cloves of garlic
- 1 yellow onion
- 1/2 cup Vegan Picnik Creamer
- 1 cup apple cider
- 3 tbsp maple syrup
- 6 cups chicken or vegetable stock (we made a shiitake mushroom broth*, recipe below)
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1/2 tsp ginger
- 2 tsp cinnamon
- 4 tsp himalayan sea salt
- 2 tsp black pepper
- olive oil
- Pre-heat oven to 400 degrees.
- Cut squash in half and remove the seeds. Thick slice the delicata squash and large/rough chop apple and onion. Peel 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.
- 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. Repeat the blend process for the second batch of produce, liquid and spices. Transfer to the same pot.
- At this point, soup can either be placed in fridge for later or it can be transferred to the stovetop and heated immediately. I like to season this soup to taste with salt and pepper when I'm ready to serve it. As the soup is thick, it can "pop" and make a mess as your heat it up, so it is recommended you use a lid. An additional note: If soup is too thick for your liking, feel free to add additional stock.
- 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. Final yield is about 6 cups of stock.