Down East 2013 ©
Crisp, chilly mornings make it so nice to snuggle down into the blankets but getting out into the sunshine and taking a quick bike around Great Salt Bay make the mornings even better. Some of the trees are starting to turn and the farmer's market is brimming with veggies. Around here, that means it's time to start making soup.
Catch Rob Caldwell and me making this soup together on 207, October 1 at 7 p.m. on WCSH6.
With all of the lovely winter squash that is available, this soup is a wonderful way to roll up your sleeves and start the soup season off right. Winter Squash Soup with Kale is creamy and golden with a smattering of green. It is delicious with a slice of foccacia and fresh greens alongside. You can substitute half and half, soy milk, or even rice milk for the cream. If you prefer an all-vegetable route, feel free to substitute vegetable stock for chicken stock.
Winter Squash Soup with Kale
4 cups turkey or chicken stock
2 large Vidalia onions, diced
3 cups cubed acorn or other winter squash
1 teaspoon Maine sea salt
1 teaspoon white pepper (to taste)
3 tablespoons real Maine Gold Maple Syrup
2 cups chopped kale (cut into small pieces)
1 cup Horizon organic heavy cream (this is one of the best heavy creams I have found on the market—I love that it has a very high butterfat content) or plain soy milk
2 tablespoons more of the heavy cream, for garnish
1/2 cup fresh grated Parmesan Reggiano cheese and snipped chives or sliced scallions for garnish, too.
Place stock, onion, and squash in a large, heavy bottomed pot. Bring to a boil and simmer, covered, for 30 minutes. Season with salt and pepper.
Add kale. Simmer another 5 minutes until kale is completely cooked through but hasn’t lost all its color.
Add the maple syrup and heavy cream. No more boiling now. Just let the cream come up to temperature over very low heat. Taste and adjust seasonings to your liking.
Serve with a drizzle of the heavy cream, a sprinkle of cheese, and a few chive or scallion bits for color.
Savor. Linger. Enjoy!