Wednesday, September 12, 2012

Quick soup and a Sonoma update

I am in paradise people!!!  Sonoma may be the most quaint place I have ever been.  It is the perfect mix of small town New England and laid back California style.  Today will kick off a week of tours and tastings throughout Sonoma and Napa. To say I am overwhelmed with excitement and anticipation is an understatement!

While I am off tasting I thought I would share a simple, healthy, and delicious vegan soup that you can make super fast during this first week of fall!

This soup came together after a weekend of camping.  I was tired, and had not been grocery shopping for the week yet.  I fought with myself to not order takeout and use what I had in the pantry.  I am so glad that I did!  This soup is perfect for a weeknight dinner or a first course for a more formal dinner ( ie: holiday dinner parties). 

The only real prep is roasting the squash first in the oven until soft.  Once roasted, add the squash to sautéed veggies, add spices and veggie broth.  Cook until everything is soft, blend with an immersion blender and then enjoy!!

I added a few slices of raw leek for crunch but you can use homemade croutons or whatever you are craving. This soup is hearty, vegan and good for the soul. 

Acorn Squash, Leek & Sweet Potato Soup:

1 Acorn Squash (roasted)
1 Sweet potato(diced)
1 Leek (sliced)
2 cloves garlic diced
2 small apples (diced)
1/2 tsp cinnamon
1 tsp curry powder
1/4 tsp sumac powder
1/2 tsp nutmeg
Salt and pepper
4 cups vegetable broth

Roast acorn squash until soft in oven, Aprox 30 mins at 375. Remove and cool. 
In a large stock pan soften leeks and garlic in olive oil ( or coconut oil), once softened add in apples, sweet potato and spices. After about 5 minutes add in squash and broth. Cook until all vegetables are soft and soup is simmering. Next either purée soup with immersion blender or carefully blend soup in blender. Serve hot with sliced raw leeks or crutons.