Fall Soup Season has arrived!
Roasted Squash and Caramelized Pear Soup
- 1 medium squash (butternut is preferred, red kuri pictured)
- 1 pear- chopped into 1-inch pieces
- 1 tbsp paprika
- 2 tbsp coconut oil-melted or olive oil
- ½ tbsp olive oil
- 1 red or yellow onion- halved and thinly sliced
- 2 cups vegetable stock
- Salt
- Freshly ground black pepper
Optional garnishes:
- Toasted chopped pistachio
- Plain reduced fat yogurt
- Fresh dill
- Spicy sunflower seeds (pictured)
While the squash and pear cook, place ½ tbsp olive oil in a pan and add onions. Cook for about 10 minutes until onions are caramelized.
Once the squash and pear are cooked and cooled, scrape the flesh of the squash away from the skins.
In a large soup pot, add vegetable stock, pear, caramelized onion, and squash. Bring to a boil and simmer for 20 minutes. Turn heat off and cool slightly. Puree soup in either a high-speed blender or with a hand held immersion blender. Serve as is or with a dollop of yogurt, a sprinkling of dill, toasted chopped nuts, and freshly ground pepper.
Autumn Salad with Roasted Squash, Cranberries, and Spicy Sunflower Seeds
Roasted Squash
- 1 small acorn squash- cut in half, seeds scooped, sliced width-wise to create half moons
- 2 tbsp coconut oil
- 1 tbsp maple syrup
- Freshly ground black pepper
Spicy Sunflower Seeds
- 1/2 tbsp coconut oil
- 1 tbsp harissa spice blend
- 1/4 cup raw sunflower seeds
- 1 tsp maple syrup
Mix together coconut oil, harissa, and maple syrup in a bowl. Toss seeds in oil and spice mixture to evenly coat. Turn down oven to 350°F. Using one of the same sheet pans from the squash, spread seeds out evenly. Roast for 10 minutes, tossing with a wooden spoon half way through cooking. (This will likely produce more spiced seeds then you need for the salad. You will not be mad to have leftovers.)
Lemon Poppy Seed Dressing
- 1 tbsp poppy seeds
- Juice of 2 lemons
- 2 tbsps extra virgin olive oil
- 1 tbsp apple cider vinegar
Whisk all ingredients together.
Salad
- 4 cups mixed seasonal greens (I used mizuna, arugula, red mustard)
- 1/4 cup apple juice sweetened dried cranberries
- 4 oz truffled semi soft cheese crumbled- I prefer Sottocenere, an ash rind cow’s milk cheese from Italy flecked with truffles (optional)
To assemble:
Toss salad greens with 3/4 of the lemon poppy seed dressing. Arrange sliced squash over greens. Scatter the cranberries, sunflower seeds, and cheese over greens and squash. Top with the remaining dressing.
Ingredients:
- 2 teaspoons extra-virgin olive oil
- 8 ounces sweet Italian sausage, casings removed
- 2 celery stalks (with leafy tops), thinly sliced
- 1 medium yellow onion, diced medium
- 1/2 cup dried lentils
- 6 cups low-sodium chicken broth
- 1 bunch (about 1/2 pound) kale, preferably Tuscan, stems removed, torn into bite-size pieces
- Coarse salt and ground pepper
- 2 teaspoons red-wine vinegar
Directions:
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In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes. Add celery and onion and cook until softened, about 5 minutes. Add lentils, broth, and 1/2 cup water and bring to a boil. Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, 25 minutes.
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Add kale and season with salt. Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes. Remove soup from heat, stir in vinegar, and season with salt and pepper.