Until I remember we went to Central Market right after moving to Texas and there were all these creamy soups on display, and first of all just being in Central Market makes you feel fancy and hippy and ready for anything, plus I'm pretty sure we had just gone to a yoga class, so I was definitely in the mood for fresh pressed juice and creamy butternutsquashsoup
I know I know, you've heard me complain about Fall. If you are by yourself, you could just scoop out a bit of the squash, spoon in a bit of the apples/onions, splash in a little bit of broth and boom - you've got your own bowl of soup
For this recipe, I wanted to infuse some fall flavors, so I added butternutsquashand kale. Fall is in full force in Atlanta with chilly mornings and beautiful warm days
It should look like a deep bright emerald green. This vegan soup enhances all the pure flavors of the kale and the butternutsquash by roasting them and letting those flavors stand out
Ladle the soup into bowls and top with the couscous mixture. In a 5- to 6-quart slow cooker, whisk together the coriander, ginger, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper. Add the onion, squash, garlic, and thyme and cook, covered, until the squash is tender, 3 hours on high or 5 hours on low. Add 1 1/4 cups hot tap water, cover and let sit for 15 minutes. Fluff with a fork and fold in the apricots, pistachios, scallion, parsley, and 1/4 teaspoon each salt and pepper. If the slow cooker is on low, turn it to high and stir in the mashed beans, then add the remaining beans and chickpeas and cook until heated through, about 3 minutes
Pour the soup in the bowls and garnish them with caramelized onions and a drizzle of olive oil. I keep dreaming the day when an appetizing warm soup will be offered to me
Good night for now everyone, and seriously try this soup recipe. Blend or pulse on a low setting, so that the sausage is not completely blended into the soup
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