Sweet potato, squash and apple soup
This soup was so delicious, I had it with my lunch or dinner for the past few days. It’s definitely got a bold taste, a great appetizer for dinner or with a light lunch, this soup is packed with punch! If you love apples then you will love this soup, it’s so comforting on these cold winter days here in Canada.
You can add or take away any ingredient that I used, celery or leeks would also be a nice addition to this soup. When I make a soup I like to change it up and try new flava-flav’s and it’s just cool to experiment. Cooking is from the heart, so enjoy it and crank some music and have some fun! Share with us what you have been cooking up, just add it to the MOSU section of our website. I would love to hear from you and see what your favourite recipes are.
Now I suggest getting in the habit of making your own stocks, (meat or veg) they are so much healthier when you make your own. If your into checking food labels and constantly worried about the calories amount I would say it’s more important to read the SODIUM amount then anything. A box of Vegetable Stock can get up to 970 mg of Sodium per cup, thats insane!!! Throw some veggie scraps in a big pot with some cold water, black pepper corns, onion, celery, carrots, bay leaf, parsley and any raw veg scraps you have. Let boil for an hour or till you like the flavour it’s giving you and BOOM you have stock. There is even these little organic & no salt added veg cubes you can get int he health section of the grocery store to add a little more flavour to your stock base.
My sweet potato, squash and apple soup recipe:
- 1 Tbs olive oil
- 3-4 cloves of garlic
- 3 Shallots
- 1 Tsp cayenne
- 2 Tbs chia seeds
- 1 Tbs Brown sugar
- 1 Large sweet potato
- 1 acorn squash
- 1 Huge granny smith apple or 2 reg.
- 2 Tbs apple cider vinegar
- 1.5-2 L of Veg stock
- Kale to garnish the top
Sauté garlic and onions in olive oil
Add brown sugar, cayenne, cinnamon a pinch of sea salt and ground black pepper then mix it up.
Toss in apples, potatoes and squash, let this sauté a little.
Deglaze it with half the cider and then add 1.5 L of veggie stock let simmer on medium heat for 20-25 minutes.
Add chia seeds and mix soup
The soup will thicken as the potatoes and apples break down while cooking , add the second half of cider and mix the soup.
Let cook until it’s at the consistency you like, mmmm.
Ladle into bowl and add some kale thinly sliced on top to finish.
Enjoy this lovely soup and let me know how you liked it in the comment section below.
