Just about anything we write about mothers will sound – not only cliche – but woefully inadequate in expressing quite how much we appreciate these special beings in our lives (see what we mean?). Which is why we will not simply write about our love and appreciation: we will take to the kitchen and scrub, chop, roast, saute and puree – all in the name of love.
Especially considering how slow of a spring we’ve had in these parts (here’s looking at you, Toronto…), a cheerily-hued and warming squash soup is just the ticket to spread love on Mother’s Day. So don’t just tell your mom you love her, show her with something nourishing and tasty. Because chances are she’s cooked more than a few meals for you and… and we’re all about equality here.
Creamy Squash Soup w/ Crispy Golden Beet Chips
The warming spices in this soup and immune-boosting squash make this the prefect mid-spring warm-up. The beet chips are entirely optional, but add a textural contrast and a touch of saltiness that elevates this soup from the everyday to the ethereal. And selfishly, the chef has to make sure everything is up to snuff, so enjoy some beet chips while you’re whisking your soup! (Pro tip: Double the beet chip recipe.)
For Squash Soup
2.5 cups butternut squash, trimmed (frozen works well)
1 L vegetable stock
1 shallot, diced
2 cloves garlic, minced
1 celery rib, diced
1 cup coconut milk, plus extra for garnish
1/2 tsp turmeric powder
1/4 tsp cinnamon powder
1/2 tsp cayenne powder (optional – use less if desired)
Fresh chives, for garnish
1 tbsp extra virgin olive oil, plus extra for garnish
Freshly ground black pepper
2 golden beets, thinly sliced with a mandolin or carefully by hand
Coarse sea salt
1 tbsp extra virgin olive oil
For Beet Chips
Preheat oven to 350.
Peel raw beets and slice very thinly, paying attention to create even thickness and ensure even crispness.
Lay in thin slices on a cookie sheet lined with parchment paper. Sprinkle with olive oil and sea salt.
Bake 10-15 minutes until beets are soft to the touch, pliable and starting to colour. Flip and bake for an additional 10-15 minutes or until edges are crispy and golden. Remove from the oven and allow to cool on sheet. Beet chips will firm up when they cool. Set aside.
For Squash Soup
Heat a heavy-bottomed pot over medium heat. Add 1 tbsp of extra virgin olive oil, shallot, garlic and celery. Saute for 10-12 minutes, stirring intermittently until onion and celery are softened.
Add spices and a big pinch of salt and a grind of pepper and saute for an additional 60 seconds, stirring constantly and allowing spices to be coated in onion mixture.
Add vegetable stock and squash and bring to a boil. Reduce heat to a steady simmer and simmer until squash is fork-tender (approximately 12-15 minutes).
Using an immersion blender, blend the soup in the pot until smooth. Add coconut milk and stir through. Taste and adjust seasoning with salt and pepper as desired. Alternatively, this soup can be blended in a traditional blender, but take care as soup must be cool before blending or steam escaping from blending soup can cause the blender lid to pop off and can make a big mess (trust us!).
To serve, ladle soup in to bowls and garnish with a tiny drizzle of extra virgin olive oil and coconut milk. Top with artfully arranged beet chips and a toss of chives.
Ronny Joseph of Primal Gourmet created this beautiful recipe for Creamy Squash Soup w/ Crispy Golden Beet Chips to help us celebrate Mother’s Day in style and with love! If you’re looking for more healthy paleo recipes for foodies, make sure to check out his website cookprimalgourmet.com and follow him on Instagram @primal_gourmet! His talents know no bounds, so do yourself a favour and check him out!