I am NOT a cold weather person. I blame it on growing up in the perfect weather of central California. I remember the first time I ever saw snowfall after moving to the East Coast and being totally transfixed by the world becoming soft and white and clean in the falling snow. And then I went outside, and for a few minutes, frolicking in the downy landscape of my lawn transformed, tossing snowballs into the air and catching the crisp flakes on my tongue I thought “This is awesome! I had no idea this is what I was missing!” And then I ceased to be able to feel my hands, and my feet turned into soggy little Freeze-Pops, and my nose and lungs started stinging every time I inhaled, and that was the end of my love affair with snow and all things related to what is misleadingly referred to as the Winter Wonderland.
Now, living in Charleston, I am happy to report that I enjoy 75 degree days, at least randomly, throughout the winter months. But there is definitely something about palm trees, and sunshine, and absurd amounts of sweat that makes it kind of hard to get into the holiday spirit. Thus I must admit that I was kind of excited when the temperature plummeted to an icy 63 degrees a few days ago….Seriously though, cooler temperatures call for comforting meals, and as far as I’m concerned there is nothing quite as cozy and comforting as a good soup.
Furthermore, one of my very best friends in the history of ever recently told me that she is considering taking the plunge into a vegan lifestyle and she LOVES soup, so I wanted to post a super-yummy vegan soup recipe in support of her. So this one’s for you BEAB, my sweet sugarpants daffodil monkey.
Ingredients:
Yields approximately 3 quarts soup
– 1 medium acorn squash
– 1 Tbsp. oil
– 1 medium yellow onion, peeled and roughly chopped
– 2 c. carrots, peeled and roughly chopped (about 5 medium carrots)
– 5-6 cloves garlic, peeled and roughly chopped
– Salt and pepper to taste
– 1/4 tsp. allspice
– 3 c. sweet potato, peeled and roughly chopped (abt. 1 large tuber)
– 1 quart vegetable stock, plus 1 c. water
– 3 cups apples (any mild variety, such as Gala or Braeburn), peeled, cored, and roughly chopped (about 2-3 medium apples)
– 1 c. soymilk
– 2 Tbsp. good quality maple syrup
Directions:
1. Preheat oven to 400F
2. Slice acorn squash in half, scoop out seeds, brush with oil and season with salt and pepper
3. Place squash into a roasting pan with 1/2” water, cut side up and place in oven to roast 40-50 minutes, or until knife is easily inserted through squash
4. Remove from oven and set aside
5. In a large pot, heat 1 Tbsp. oil over medium heat
6. Add onion and cook until just translucent, 2-3 minutes
7. Add carrot and cook another 3-5 minutes, stirring often
8. Add garlic, cook 1-2 minutes, then season with salt, pepper, and allspice
9. Add sweet potatoes, stock, and water
10. Bring to a boil, then reduce heat to simmer and cook until tubers are fork-tender, about 30 minutes
11. Use a spoon to scoop out the flesh of the squash then add to soup
12. Add apples and cook an additional 5 minutes
13. Remove from heat and allow to cool slightly
14. Working in batches, ladle soup into a blender or food processor and puree until smooth
15. Return soup to pot. Stir in maple syrup and soy milk.
16. Taste and adjust seasonings — I like to add a swirl of sriracha over mine!
* Serve with a lightly dressed salad of bitter greens and a crusty baguette, or enjoy as a hearty lunch or appetizer. Soup will keep in a sealed container up to one week.
theindiehomemaker 