Cooking with Naomi: Roasted Delicata Squash Soup
Dairy-free and vegan-friendly
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, but she would then be at the trailer all day receiving feedback directly from our customers. That time laid a solid foundation of our food philosophy and helped us to discover exactly what kinds of food our regulars loved. This soup, was created during that precious time.
The coconut milk makes for a creamy 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
- Olive Oil
- Himalayan Sea Salt
- 1/2 cup coconut milk (or 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
- 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.