❄️❄️ WINTER ❄️❄️

During the damp chill of winter, it's easy to get into a cooking rut and gravitate to heavy and often unhealthy foods. But produce and nutrient dense plants can still play a leading role during the colder months and your body will thank you for it! Get inspired to brighten up your darker days with this soup base.

WINTER SQUASH SOUP BASE
Serves 6-8

For simple weeknight dinners, just cook up the base recipe below on a Sunday and store it in the fridge. The rest of the week, simply heat up the base then add the ingredients from one of the variations. You’ll be savoring a nourishing bowl of soup in less time than it takes to get take-out. Like most of my recipes, this is a template or formula. Use carrots or cauliflower instead of the squash, onion instead of leek…you get the idea!

1 small winter squash (around 3 pounds), like Kabocha
2 Tablespoons extra virgin olive oil, avocado oil or a neutral tasting oil
1 leek, white and light-green parts only, halved lengthwise, washed well, and thinly sliced
1 large or two small carrots, chopped into 1/2-inch pieces
1 quart low-sodium vegetable broth (or water)
Salt

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Place the whole squash on the baking sheet and cook until very tender and it is easily pierced with a knife, around an hour. Remove from oven, take off and discard or compost the stem, and slice the squash in half to let the steam release and to let cool.

2. While the squash is cooking, prepare the rest of the ingredients. In a large heavy pot, heat the oil over medium-low heat. Add the leek, carrot, and a generous pinch of salt, and cook stirring frequently until the vegetables soften but do not brown, around 8-10 minutes. Remove from heat and set aside.

3. Once the squash is cool enough to handle, remove the seeds (compost or discard as they are likely very tough and fibrous and difficult to digest) and roughly chop or tear the flesh into 3 to 4-inch pieces. Transfer 1/3 to 1/2 of the squash pieces to a blender, depending on how big your blender container is. (If you have a high-speed blender, the skin can be blended right into the soup. If not, you may need to scoop the flesh from the skin, as the skin could be too tough for the blender to integrate into the soup.) Add the leek and carrot to the blender along with 1-2 cups of broth or water, making sure that the blender is not filled more than 2/3 of the way. Blend until smooth then transfer to the pot.

4. Blend the remaining squash with 1-2 cups broth or water and then transfer to the pot. You may need to do this in batches.

5. Stir well to combine, bring to a boil, and then reduce heat to low and simmer for a few minutes, stirring occasionally. Add water or more stock if needed to thin soup to desired consistency and add salt to taste.

VARIATIONS TO FINISH:

Spanish inspired:
Stir in 1-2 teaspoons sweet smoked paprika and 2 teaspoons lime juice. Garnish each serving with a dollop of plain yogurt, roughly chopped cilantro, and toasted pepitas.
Protein suggestions: chickpeas, lentils, cod

Japanese inspired:
Stir in 2 teaspoons toasted sesame oil, 2 teaspoons tamari or white/blonde miso, and 2 teaspoons unseasoned rice vinegar. (minced fresh ginger too, if you wish.) Garnish each serving with thinly sliced green onion and toasted sesame seeds.
Protein suggestions: cubed tofu, shrimp, edamame

Indian inspired:
Stir in 1 tablespoon curry powder, ¼ cup coconut milk, and 2 teaspoons lime juice. Garnish each serving with a dollop of plain yogurt, roughly chopped cilantro, and toasted brown mustard seeds. (To toast mustard seeds: Place small skillet over medium-low heat, add mustard seeds and toast until they start to pop and turn grey.)
Protein suggestions: chickpeas, lentils, paneer

Italian inspired:
Stir in 1 tablespoon extra-virgin olive oil, 2 teaspoons lemon juice, and ½ teaspoon freshly ground black pepper, and garnish each serving with toasted walnuts and *pan-fried fresh rosemary or fresh sage.
Protein suggestions: cannellini beans, lentils, chicken

* To pan-fry rosemary or sage: De-stem herbs. Place a small plate lined with paper towel next to the stove, but not too close – be safe. Heat 1 tablespoon extra-virgin olive oil in a small skillet over medium heat. Add the herbs of the leaves and submerge in the oil with tongs or a fork, flipping over so they become evenly browned and crispy. Transfer to the plate.)