It is f'ing cold out, guys. As much as I love my vintage wool Macintosh peacoat, I had to respectfully hang it aside this past week...and bust out my Northface (insert small sigh of discontent).
Naturally, my mind has meandered to all things hot, including this soup I am sharing with you today. Which features the following to keep you cozy, warm and energized:
- a ton of fucking (or perhaps a metric fuck ton) squash and sweet potatoes
- lots of warming spices and garlic to ward of the winter nasties
- roasty-toasted flavors from roasting the squash
- carbs and starches, glorious carbs and starches!! But, the natural kind, so they won't make you feel like a zombie after devouring a little/a lot/ a LOT of this soup. And, these natural carbs lend a certain creaminess to the soup that omits the need for cream.
- bright colors to fight off those dreary winter days...and gray, nasty snow banks along the roads/sidewalks
- contrasting and coordinating (those are thing, right?) flavors (lemon! sesame! paprika! tahini! maple syrup!)
- fiber...cause....your pooper needs love, too.
Ok, so I have you sold. Right? Well, if not, MORE FOR ME. But if you do decide (and you should) to make this warm and comforting soup, here are few worlds of wisdom, as I realize there are several components to this recipe (all worth it, trust me!).
You may substitute your favorite winter squash that is bright orange and fleshy here, such as kabocha, butternut or even sugar pumpkin. The sweet potatoes are negotiable, however, double up on the carrots if you choose to not include it. I have been loving locally produced organic sweet potatoes and carrots lately. Check out your natural food co-op to find the goods! As for the gomasio and lemon tahini drizzle, they really do make this soup pop! And bonus: if you have leftovers of either component after you eat all the soup, then you DID IT WRONG. Just kidding. You can store the gomasio in the freezer for up to 2 months in a sealed jar, and use it on top of anything you think you'd like it on: eggs, rice, sauteed greens, your smoothie in the morning (guess which one of those is NOT a good application? I bet you can pick it out if you try). The lemon tahini drizzle is great on pretty much anything, too. It will last for about 1 week i in the fridge in a sealed jar, but it usually never lasts that long around me. So, with that said, I have no data about freezing the lemon tahini drizzle. BONUS: yep, you guessed it-you can freeze this soup for up to 2 months. It makes for a fast meal, either alone or with all the fixin's, on a cold winter day or evening that will warm you form your head to your toes!
Get to it! Cheers my friends!
Winter Hug Buttercup Squash Soup with Herbed Garbanzo Beans, Lemon Tahini Drizzle and Gomasio // plant-based; vegan; gluten-free; refined sugar-free; soy-free; nut-free // makes enough for 6 generous bowl servings, or several more small cup-sized servings //
For The Soup:
- 1 large buttercup squash, or other squash of choice (see above), washed, seeded and quartered or cut in half
- 1 large sweet potato (optional), washed and cut in half
- Coconut oil or olive oil
- Sea salt
- 1 large onion
- 3 large cloves garlic
- 4-5 large carrots (or use 7-8 if omitting sweet potato)
- 4-6 cups vegetable stock
- 1-2 tsp mild yellow curry powder
- ¼ tsp cinnamon
- ½ tsp paprika
- 2 tsp Baharat powder (Used Oakland Spice Shop’s mix, but fee free to substitute with a few generous pinches each of cinnamon, paprika, cumin, coriander and nutmeg)
- 1 TB miso (I used chickpea miso from Soth River)
- 1-2 TB tamari or shoyu, or use liquid aminos for soy-free (or you may simply omit this altogether)
- 1 TB apple cider vinegar (or lemon juice)
- 1-2 TB maple syrup
- Optional: 1 or 2 shakes cayenne pepper
For The Beans:
- 2-3 cups garbanzo beans, canned or home cooked
- Sea salt to taste
- heaping ½ cup parsley, finely chopped
- 2-3 tsp apple cider vinegar
- 2-3 TB extra virgin olive oil
For The Lemon Tahini Drizzle:
- ½ cup tahini (freshly made is great here: simply blend 2-3 cups toasted sesame seeds, either hulled or un-hulled, in a high-powdered blender or food processor. Store-bought works just fine, too!)
- ½ cup lemon juice
- Water to thin
- Sea salt to taste
- 1 tsp maple syrup
For The Gomasio:
- ¼ cup unhulled sesame seeds
- 1 tsp sea salt
- ¼ tsp ground cumin
- ½ tsp ground ginger
- ¼ tsp paprika (I used sweet Hungarian, but use your favorite type)
Prep the squash and sweet potatoes (if using): coat with coconut oil, sprinkle generously with sea salt, and roast the squash at 375F until tender. If using sweet potato, cut in half, coat with coconut oil, and place cut side up. This should take 45-55 minutes, and can be done up to 2 days ahead of time. Cool to the touch.
While squash roasts, roughly dice the onion, peel and smash garlic cloves, cut carrots into rounds ~1” thick. Heat olive oil or coconut oil in a large pot. Add the veggies, and cook over medium until tender and starting to brown. Add a pinch of sea salt and pepper.
Scoop the squash and sweet potato flesh out of their skins and into the pot. Measure all the spices into the pot, and stir, allowing the spices to heat, and become fragrant-this should only take about 30 seconds. Add the stock, and stir, scraping all the bits from the veggies and spices from the bottom of the pan. Add the remaining ingredients, and bring to a slow simmer. Cook until everything is tender. Puree using an immersion blender, or in a blender, blending in batches if needed, until smooth. Taste, adjust seasonings. Return back to the pot over low heat.
While the soup simmers, prepare the lemon tahini sauce by combining all the ingredients in a large bowl, and mixing together until smooth. Add water until the consistency is one that is ideal for drizzling. Taste, and adjust salt.
To make the gomasio: toast the sesame seeds in a pan until fragrant. Allow the sesame seeds to cool slightly, then add to a blender/food processor/mortal & pestle, and grind until seeds are about half ground. Add the remaining seasonings, mix, and then store in a glass jar with lid for up to 2 months in the freezer.
Lastly, prepare the chickpeas by tossing all the ingredients together. This can be done up to 2 days ahead of time to allow the chickpeas to marinate.
Serve soup with a big pile of chickpeas, drizzled with lemon tahini mixture, and sprinkled generously with the gomasio.
All the orange starchey veg...all the time...So worth it...cozy up and enjoy a bowl, or two! Stay warm!