SQUASH SOUP- THREE WAYS
Fall is the time of year that farmers’ markets are beaming with beautiful varieties of squash. Squash is such a versatile vegetable; it really allows for creativity in its preparation and flavor pairing combinations.
A true classic, Chef Josh Tomson always loves a traditional Butternut Squash Soup. He often gets creative with the spices of each season and loves to create a base in which he can utilize the soup in multiple ways to get the most out of the garden’s gifts.
As a soup: As a constant favorite around the dinner table, Chef Josh loves to recommend his creamy Butternut Squash Soup paired with Seed Bread. The pairing is surprisingly satisfying when the cooler weather peeks through, while also offering a punch of nutrition and energy.
Over pasta: A fun twist to this recipe could be adding tumeric to create a subtle seasonal cream sauce to drizzle over mushroom ravioli. “I like to add turmeric and caramelized onions to the soup as it warms, just before drizzling over the ravioli. The sweetness of the onions and the slight kick to the turmeric brings a depth of flavor to fresh mushroom ravioli. Often times, this seasonal dish helps to ground you into the Fall season.”
In lieu of a cream sauce over chicken: Another tweak to the creamy soup base can be to add seared spinach, tomatoes, garlic, and shallots. After warming the soup with the additional ingredients, it is a decadent addition when spooned over roasted chicken breast atop a bed of mashed cauliflower. While the combination looks and tastes creamy and savory, the healthy substitutes make for a nutritious option of a hearty Fall meal. The substitute ingredients (cauliflower instead of potatoes and a vegetable based soup over a cream sauce) offer fiber, vitamins A, C, and E, potassium, magnesium, as well as less starch, unhealthy fat, and sugar.