Smoky Ginger Butternut Soup
Description
This creamy autumn soup gains a subtle smokiness from dried dulse seaweed, which is rich in iron. The broth made with kombu greens adds minerals. Find these sea greens in a grocery store’s Asian section, or order online from Nature Spirit Herbs. This recipe comes from Bastyr University dietetic intern Anita Bermann, MSN ('14).
Ingredients
2 lb
butternut squash 2 tbsp
olive oil 4 clove
garlic 1
onion, thinly sliced 1 tbsp
minced fresh ginger 2 cup
sweet potato, diced 4 inch
piece dried kombu or kelp 5 cup
chicken stock or water (or vegetable stock to make vegetarian) 3⁄4 cup
apple cider or juice 1⁄2 tsp
cinnamon 1 tsp
dried dulse flakes to taste
Crème fraiche, to serve (optional) to taste
salt and pepperInstructions
- Preheat oven to 375°F. Cut the squash in half and remove the seeds. Place halves on oiled baking sheet and bake until tender, about 45 minutes.
- Warm oil in a 4-quart soup pot over medium-low heat. Add the garlic, onion and ginger; sauté until the onions are golden, about 10 minutes.
- Add the sweet potato, kombu and stock. Cover and bring the soup to a boil, then reduce heat and simmer until sweet potatoes are soft, about 15 minutes.
- Discard the kombu.
- Scoop flesh from cooked squash into soup, add apple cider, and puree until smooth using a blender or immersion blender.
- Return the soup to stove over medium-low heat. Stir in cinnamon, dulse, salt and pepper. Serve hot with a swirl of cream and sprinkle of cinnamon.
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Summary
| Yield | |
|---|---|
| Source | Copyright 2013, A. Bermann, Original recipe. |
| Prep time | 1 hour |
| Cooking time | N/A |
| Total time | 1 hour |