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Morrocan
Garbanzo Bean and Squash Soup
Butternut Squash-Bartlett
Pear Soup
Butternut Squash and
Apple Soup
Three Sisters Soup
Kabocha
Squash Soup with Coconut Milk and Lime Leaves
Squash
Soup with Coconut Milk and Bok Choy
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Morrocan
Garbanzo Bean
and Winter Squash Soup
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1
pound butternut or acorn quash, or sugar pumpkin
2 tablespoons vegetable oil
One large onion, finely diced
3 cups vegetable broth
2 cups garbanzo beans, cooking liquid reserved
2 tablespoons tomato paste
Salt and freshly ground black pepper to taste
1/8 teaspoon cayenne
12 fresh cilantro sprigs, minced
1. Preheat the oven to 375°F. Place the squash in an oven proof
dish and cover it tightly with aluminum foil. Bake until tender, 50
minutes to one hour. Let cool, then peel and seed the squash and
scoop the pulp from the shell. Set the pulp side.
2. Meanwhile, in a large saucepan over medium-high heat, heat the
oil and cook the onion, stirring occasionally, until tender, 6 to 8
minutes. Let cool.
3. In a blender or food processor, purée, in batches if necessary,
the squash, onion, broth, half a cup of the cooking liquid from the
garbanzo beans, and half the garbanzo beans. Return the purée to
the pan. Stir in the tomato paste, salt, pepper, and cayenne. Heat
the soup and add the remaining whole garbanzo beans. Before serving,
sprinkled with minced cilantro.
Source:
Kitty Morse, North
Africa: The Vegetarian Table
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Vegan Soul Kitchen: Fresh, Healthy, and Creative
African-American Cuisine
By Bryant Terry
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Butternut
Squash-Bartlett
Pear Soup
[back to top]
3
tablespoons extra virgin olive oil
Two medium leeks, white and tender green parts, chopped finely
One small butternut squash, about 2 pounds, peeled, seeded, and
cut into 1-inch pieces
Three
Bartlett
pears (about 1-1/2 pounds), peeled and chopped into roughly 1-inch
pieces
5 cups vegetable stock
Coarse sea salt
1 14-ounce can coconut milk
two sprigs thyme, minced
freshly ground white pepper
1. In a medium-sized saucepan over medium low heat, warm the
olive oil. Add the leeks and cook, stirring often, until they are
soft, 8 to 10 minutes.
2. Add the squash and pears and cook for five minutes. Add the
stock. Bring to a boil. Lower the heat, add 1/2 teaspoon salt, and
simmer, stirring often, until the squash is fork tender, about 20
minutes.
3. Stir in the coconut milk, then purée the soup in batches in a
upright blender or with an immersion blender. Add the soup back to
the saucepan, add thyme, and warm over medium low heat for a few
minutes. Season with white pepper and salt to taste. Serve
garnished with roasted butternut squash seeds.
Source:
Bryant Terry, Vegan
Soul Kitchen
Butternut
Squash and Apple Soup
[back to top]
1
tablespoon butter
1 large onion
1/2 teaspoon ground nutmeg
4 ¼ pounds butternut squash, peeled, seeded, cut into 1-inch
cubes
4 ¼ cups vegetable broth
1 gala apple, peeled, cored, diced
1/2 cup apple juice
Light sour cream, optional
Chopped fresh chives
1. Melt butter in large pot over medium-high
heat. Add onion and nutmeg; sauté until onion begins to brown,
about 5 minutes.
2. Add squash, broth, apple, and apple juice. Bring to boil;
reduce heat and simmer uncovered until squash and apple are
tender, about 30 minutes.
3. Working in batches, puree soup in blender until smooth. Return
soup to pot. Season to taste with salt and pepper.
4. Bring soup to simmer, thinning with more broth if desired.
Ladle soup into bowls. Garnish with sour cream (optional) and
chives.
Source:
University
of
Florida,
Sarasota
County
Extension
Three
Sisters Soup
[back to top]
2 cups canned hominy, white or yellow or 2
cups corn
2 cups green beans, trimmed and cut into lengths
2 cups butternut squash, peeled and cubed
1 1/2 cups potatoes, peeled and diced
2 cloves garlic, sliced thinly
5 cups chicken broth
2 tablespoons butter, melted
2 tablespoons flour
salt and to taste pepper
1. Place water, chicken broth, hominy, green beans, squash,
garlic, and potatoes in a pot. Bring to a boil, then reduce to a
simmer until the vegetables are tender.
2. Make a paste from the butter and flour, then stir a few
tablespoon of liquid from the soup. Blend well, making sure there
are no lumps.
3. Pour into the soup and stir well. Cook for five more minutes,
or until thickened. Adjust the seasoning and serve.
Source: Tufts
University
Friedman
School of Nutrition
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Kabocha
Squash Soup
with Coconut Milk and Lime Leaves
[back to top]
Vegetable
stock, 5 cups
1 medium kabocha squash, about 3 pounds, cut in half, seeds removed
1 tablespoon vegetable oil or olive oil
1 large onion, chopped, about 2 cups
Salt and pepper
1 tablespoon minced garlic
3 stalks lemongrass, tough tops and outer leaves removed, finely
chopped, about ⅓ cup
1 or 2 kefir lime leaves
1 14-ounce can unsweetened coconut milk
10 to 15 Thai basil leaves, bundled and cut in thin ribbons, about 2
tablespoons
1. Preheat
the oven to 400º
2. Make
the stock and keep it warm over low heat.
3.
Place the squash, cut side down, in a baking dish with a little
water. Cover and roast until tender, 35 to 40 minutes. When the squash
is cool enough to handle, scoop it out of the skin. You should have
about 4 cups.
4.
Heat the oil in a soup pot and add the onions, 1 teaspoon
salt, and a pinch of pepper and cook until they begin to soften, about
three minutes. Add the garlic, lemongrass and ginger and cook for 2
minutes. Add the squash, the stock, and the lime leaf and bring to a
boil. Lower the heat and simmer, uncovered, about 30 minutes.
5.
Remove the lime leaf and puree the squash mixture in a blender
until smooth. Pass through a food mill and return to the pot over
medium-low heat. Add the coconut milk and cook for 5 to 10 minutes.
Adjust the seasoning with salt and pepper to taste. Garnish each serving
with Thai basil.
Vegetable
Stock
1 large yellow onion, sliced
2 to 3 leek tops, chopped and washed
3 celery ribs, slices
2 large carrots, sliced
1 pound white mushrooms sliced
1 large potato, sliced
6 garlic cloves, smashed with the flat side of a knife, skins left on
1 teaspoon salt
1 teaspoon peppercorns
6 parsley sprigs
3 to 4 fresh thyme sprigs
2 fresh oregano or marjoram sprigs
5 fresh sage leaves
1 bay leaf
10 cups cold water
1. Combine all the ingredients in
a stockpot and bring to a boil. Lower the heat and simmer, uncovered,
for about 45 minutes, stirring as needed.
2. Pour the stock through a
strainer, pressing as much liquid from the vegetables as possible, then
discard them.
Source:
Annie Somerville,
Everyday Greens
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Asian
Greens: A Full-Color Guide, Featuring 75 Recipes
By Anita Loh-Yien Lau
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Squash
Soup with Coconut Milk
and Bok Choy
[back to top]
5
cups vegetable broth
½ pound winter squash, peeled, seeded and cut into bite-size pieces
1 cup coconut milk
2 large shallots, minced
1 teaspoon salt
¼ teaspoon white pepper
1 large stalk bok choy in bite size pieces
3 scallions, chopped fine
1. In a large pan, heat the broth and add the squash and shallots.
Bring to a boil, stirring occasionally.
2. Reduce the heat and add the coconut milk, salt and pepper. Return to
a boil.
3. Reduce heat again and simmer for 15 minutes until the squash is
tender. Add the bok choy and stir for 1 minute. Remove from the heat.
Serve sprinkled with the scallions.
Source:
adapted from Anita Loh-Yien Lau, Asian
Greens |
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