Cut the squashes in half vertically and arrange them face-up on a sheet pan Drizzle 1 tablespoon of olive oil on top of the squash and bake in the oven at 400 degrees for about an hour Remove the squash when its tender and soft Set aside to cool
Chop up the onion garlic and jalapeo and put them in a big soup pot with the other tablespoon of olive oil over medium heat Saute for about 10 minutes until the vegetables begin to soften stirring frequently Add in the vegetable stock coconut milk and a sprinkle of salt and pepper Chop up the sage and thyme and add it to the pot and stir Remove the squashes from their skins by either scooping out the flesh or cutting into big moons and slicing like a cantaloupe Drop the cooked squash into the soup Pour in the maple syrup optional and stir
Puree the soup with an immersion blender or with your food processor or blender When the soup is smooth its ready to eat Adjust seasonings to your taste
Tip 1 Try adding a little curry powder to this recipe for an extra kick of flavor I love curry seasonings in squash soup and I bet it would be a nice addition if youre a curry lover
Tip 2 This makes a pretty thick soup If you like it a little thinner you can always increase the amount of vegetable stock in the recipe
German Cream of Vegetable Soup | Vegetarian Recipes
Bring the stock to simmer The taste of the soup will be different depending on which stock you use You can also use 2 quarts water boullions
Clean and slice the leek white/light green part only Clean and chop the celery Peel the carrots and potatoes and dice them Put everything in the simmering stock Add salt marjoram oregano and basil Simmer for 1-1/2 hour
Take out a big bowl to hold the soup while you use the blender to puree/liquify it
VERY IMPORTANT Only fill the blender container half full and make sure the steam can escape on top I usually hold a paper towel over the top to prevent splatter You can also let the soup cool a bit before you puree/liquify it
Put the pureed/liquified soup back in the pot and reheat Taste and add salt and pepper if needed If you have fresh basil around chop some and sprinkle over the soup
2 heads garlic whole heads papery skin left on cut in half across the middle to expose each garlic clove
3 tablespoons vegetable oil use a mild flavored one
1/4 cup tamari soy sauce low sodium or 1/4 cup shoyu soy sauce low sodium
7 cups room temperature water preferably spring divided
1 -3 cup shiitake mushroom stems see description above
2 bay leaves
2 sprigs fresh parsley
1 teaspoon peppercorn
Steps:
Preheat the oven to 350F Spray and 11 X 13-inch backing pan with cooking spray
Place the onions carrots celery beets and garlic in the pan Drizzle with the oil and toss to coat the vegetables Pour over the soy sauce and bake until the vegetables are deeply browned almost burnt-looking about 1 hour
Transfer the vegetables to a large heavy soup pot Add 5 cups of the water and the remaining ingredients
Pour the remaining 2 cups of water into the baking pan and using the blade since of a spatula scrape up all those wonderful browned caramelized bits on the bottom Add this to the soup pot
Bring the water to a boil and then turn down the heat and simmer partially covered 30 minutes Cool slightly and strain