Again, I apologize for the delay in posting. Technical issues this time; I’m having a really frustrating time uploading photos for some reason and haven’t gotten to the bottom of it quite yet. But before I forgot, I wanted to share this soup recipe, which I made for Thanksgiving and recently remade with a couple of tweaks (as noted).
It’s filling, spicy (but you can suit the spice level to your taste very easily), and full of wonderfully complex flavors thanks to our friend the sunchoke. Sunchokes or Jerusalem artichokes, if you haven’t tried them before, are actually the roots of a kind of sunflower, and kinda sorta like a potato except they contain no starch (in other words, they’re fiber-rich and better for you than potatoes). You’ll notice they look a lot like ginger root, and have a very crunchy texture when raw; the flavor is hard to describe because it’s quite unique, but I’d say it’s nuttier and earthier tasting than potato. They’re also a great source of iron and potassium, which is good for me, and a lot of veggie-eating people. In the past I’ve primarily roasted sunchokes, or used them in risotto, but when prompted to make use of a lot a butternut squash and some remaining sunchokes in the bottom of the crisper around TG, this lovely little soup came about. Hope you enjoy it as much as I do!
Spicy Butternut Sunchoke Soup
makes about 3 quarts
2 tablespoons olive oil
1 large onion, chopped
2-3 cloves garlic, chopped
2 tablespoons or more fresh ginger, chopped
1-2 chili peppers (I used Thai chilies), chopped
1 medium butternut squash, peeled, seeded and cubed
1 pound sunchokes, peeled if desired (I just scrubbed mine well), chopped
4-5 cups vegetable stock
1/2 teaspoon cayenne (optional)
3/4 cup coconut milk (optional)
salt to taste
In a large pot, sautee the onion in oil until golden, then add the garlic, ginger, and chili, stirring for a minute or so more. Add the squash and sunchokes, stirring to coat, then reduce the heat and cover to “sweat” the vegetables for about 10 minutes. Deglaze the pot with a little of the vegetable stock, then add the rest. Turn up the heat and bring to a boil, then simmer for 15-20 minutes, or until the vegetables are tender. Add the remaining ingredients and puree with a handblender or carefully in batches in an upright blender. Reheat to serve.