Well, my friends, winter has arrived! In San Francisco that means cold rain, but I'll take that over frigid blustery NY snow any day! On a chilly December day what's better to warm the body and soul than cozying up to a nice creamy (without the cream) bowl of squash soup? (well, maybe a bubbly pot of cheese fondue...but this runs a close second!)
Loaded with beta carotene, winter squash is the low-calorie high-fiber good-for-you base for this soup. The addition of potatoes adds a bit more substance and when pureed lends a nice silky creamy texture, without the addition of any dairy products. I was inspired to make this soup from a recipe I found in one of my French cookbooks I bought last time I was in Paris. While I had to do a little work to translate the quantities and directions (why can't we use the metric system in the US!? it would make life so much easier!), this soup turned out perfectly. Just ask my friends with whom I shared this meal. Miam miam!! (yum yum in French) :)
Bon appetit!
What I Used for Inspiration:
Winter squash
Potatoes
Winter Squash Soup with Cinnamon Cream
(Soupe au potiron et creme a la cannelle)
Serves 4 as a main dish
For the soup:
1 T olive oil
1 medium yellow onion, diced
1 clove garlic, crushed
2 tsp ground cumin
1 tsp ground coriander
2 lb butternut squash, cut in cubes
2 medium potatoes, cut in cubes
2 C water
1 1/2 C vegetable stock
1 2" piece of orange zest
For the cinnamon cream:
1/2 C heavy cream
1/2 tsp ground cinnamon
Heat the olive oil in a large soup pot. Saute the onion and garlic until transparent. Add the spices and toast in the oil until they release their aroma. Add the cubes of squash and potatoes, water, vegetable stock, and orange zest. Liquid should cover the vegetables--if it does not, add some more broth or water. Bring to a boil; lower the fire, cover the pot, and simmer for 20 minutes.
Meanwhile, beat the heavy cream and cinnamon with an electric mixer until stiff peaks are formed (or whisk by hand--it doesn't take that much work and is kind of fun!). Set aside.
Puree the soup either in a blender or in the pot itself with a submersible blender (one of my favorite kitchen gadgets!)
You can make the soup ahead of time and store in refrigerator or freezer, but be sure to re-heat thoroughly before serving. Top with a nice dollop of cinnamon cream and enjoy!
Winter squash soup with cinnamon cream
