My husband and I moved into our new apartment a few days ago. Leaving a home - regardless of the time spent there is always bittersweet. Mourning the loss of the memories that existed and the warmth that was created seem to linger over the excitement of a new space and a new neighborhood. This is the fourth move for us and, every time we do it, we leave our old home dragging our feet. Months later, once routines are established and kinks are worked out, we wonder what was all the fuss?
To ease into our new kitchen and to provide some unpacking fuel I made a simple and comforting gingery butternut squash and sweet potato soup featuring a handful of seasonal ingredients. This soup keeps for a few days and is the perfect way to warm up on those chilly fall nights.
Sweet potatoes are one of my favorite vegetables - as noted here, here, and here. They are versatile, delicious, and good for you too! Both butternut squash and sweet potatoes contain beta-carotene, a carotenoid responsible for the orange-hued flesh. Beta-carotene converts to Vitamin A in the body, which helps fend off damaging free radicals. Beta-carotene also promotes healthy glowing skin and eye health. Adequate levels of beta carotene have also been shown to lower the risk of cardiovascular disease. Enjoy the bounty of fall with these nourishing seasonal vegetables.
gingery butternut squash and sweet potato soup
recipe adapted from the New York Times
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 2 teaspoons ground turmeric
- 1 teaspoon cumin
- 1 pound butternut squash, peeled, and diced
- 1 1/2 pounds sweet potatoes, peeled, and diced
- 6 cups water or vegetable stock
- Salt and freshly ground black pepper to taste
- In a large dutch oven over medium heat, warm the oil. Add the onion and garlic and cook until tender, about 5 minutes. Add the ginger and sauté another minute. Add the turmeric, cumin, and a pinch of black pepper and stir together until spices are fragrant, about 30 seconds.
- Add the squash and sweet potatoes and mix well with the aromatics. Add water or stock and bring to a simmer. Season with salt to taste, lower the heat, cover, and cook for 45 minutes to an hour, or until the squash and potatoes are very tender.
- Working in batches, transfer the soup to a blender and carefully puree. Alternatively, you can use an immersion blender. Return the soup to the pot, heat through, taste and adjust the seasonings, if needed. Top with hemp seeds, vegan pesto (recipe below), yogurt, or microgreens and enjoy.
Kale and pea shoot pesto
makes 1 1/2 cups
- 2 cups kale leaves, washed and chopped
- 1/2 cup pea shoots
- 1/2 cup toasted sunflower seeds
- 1/2 teaspoon cumin
- Zest and juice of 1 small lemon
- 1/4 - 1/2 cup extra virgin olive oil
- Salt and Pepper to taste
In a food processor, pulse together the kale, pea shoots, sunflower seeds, cumin, lemon zest and juice, salt, and pepper. While the motor is running, slowly drizzle in the oil. Start with 1/4 cup and add more if desired. More olive oil will make it more smooth, less will make it chunky. Taste and adjust seasonings. Store in an air tight container for up to a week.