We had an abundance of delightful sweet potatoes to use up and our original dinner plans got de-railed. Happy Accident. I also stumbled upon some great inspiration at 100 days of real food. The beauty of the soup is how adjustable it is. You can really use any winter squash, add some apple and aromatics and cook it until the flavors deepen and it all melds. The soup is chock full of vitamin A and C and anti-oxidants to boot. We also add a little cinnamon and nutmeg to boost the fall flavor profile. It’s vegan and paleo and delicious.
1 small onion, chopped
4 small or 3 large sweet potatoes, (or one butternut squash or 2 acorn squash) peeled and cut into 1 inch pieces
2 apples cored, cut into 1 inch pieces, peels left on
3 cloves garlic, crushed
2 celery stalks, chopped
2 carrots, scrubbed and chopped
½ teaspoon salt
4 c vegetable broth/stock
1/2 tsp cinnamon, plus more for sprinkling
1/2 tsp nutmeg, plus more for sprinkling
1/4- 1/2 c orange juice
2 tbsp olive oil
Rustic bread (optional)
Add olive oil and aromatics to pot: onion first, then carrots and celery. Add remaining veggies.
Pour broth over mixture and let cook for one hour on high.
Stir the mixture and cook another 3 hours on high.
Turn the temperature to low and add cinnamon and nutmeg. Cook one last hour.
Blend ingredients with an immersion or regular blender and taste. Add orange juice for complexity, to taste and to thin the soup if it is thicker than you like.
Serve with a sprinkling of cinnamon and nutmeg and, if not avoiding grains, a slice of rustic bread.