This creamy, fragrant squash soup with cumin is enlivened by the addition of corn kernels. It is rich in beta-carotene, and is nourishing for spleen, pancreas and heart. You can add even more nutrients by including chopped steamed greens when serving.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 jalapeno, chopped
- 1 tablespoon ground cumin
- 1 sweet potato, peeled and chopped
- 2 pounds winter squash or pumpkin, peeled, seeded and chopped into 1” chunks
- 1 quart vegetable stock
- 2 cups water
- 1 bay leaf
- Sea salt and freshly ground pepper
- 2 cups cooked corn kernels
- Toasted pumpkin seeds for garnish (optional)
- Chopped parsley for garnish (optional)
Preparation:
Warm olive oil in a soup pot over medium heat. Add onions, garlic, jalapeno, and sauté 5 minutes, stirring occasionally. Add cumin and cook one minute.
Add sweet potato, squash, stock, water and bay leaf. Bring soup to a boil, cover, reduce heat, and simmer 30 minutes, until squash is very tender.
Remove bay leaf, and puree soup with a vertical blender. Season to taste and add corn kernels. Warm an additional 5 minutes and serve, garnished with pumpkin seeds and chopped parsley.
Serves 4-6
Copyright 2009 by Jen Hoy
