Hearty soups are a way of life and can easily deliver all the goodness and nutrition your body needs. A good bowl of soup can be a meal in itself—whole and complete. I have cycles where I crave and literally eat only soup. I listen to my body and feed it what it needs when it needs it. If you eat bread, serve your soup with a generous piece of warm rustic bread, sourdough, or even walnut-raisin bread.
SOUPS BY THE SEASON
One of the best things about hearty soups is that they are very versatile and über seasonal. It doesn’t matter if it’s hot or cold outside; if it’s winter or summer. You can easily modify a basic potage to fit the season by using fresh, local ingredients and adjusting texture and temperature accordingly.
If your kids act out every time they hear the word soup, make it creamy, silky and mild—adding and highlighting one or two of their favorite food items.
Read Related: Estefan’s Sopa de Chicharos (Split Pea Soup)
Speaking of seasons and honoring the cycles of nature, here are my top winter recipes.
This soup can be made with other winter squashes such as pumpkin, butternut, or calabaza. My favourite is acorn squash—mild in flavor and smooth in texture…it does very well in any kind of soup. The squash seeds can be washed, dried, and toasted or baked on a large baking sheet to serve on top of the soup, or to snack on. Delicious either way!
ACORN SQUASH SOUP
2 small acorn squash, halved, peeled, seeded, and cut into 2-inch pieces
4 cups low sodium, organic, chicken or vegetable broth
2 TSP coconut oil
¼ TSP ground turmeric
¼ TSP ground cayenne pepper or chipotle
¼ TSP ground cinnamon
1 TSP fennel seeds
3 cloves garlic, finely chopped
1 cup buttermilk
Sea salt and pepper, to taste