Harvest Soup

It’s been a very busy few months and to be honest I’ve been feeling so stressed with the hustle and bustle of day-to-day. Today I’m off and wanted to zone out and relax and what’s funny (to me) is what relaxes me the most is when I’m cooking. I had some farmers market vegetables rolling around and wanted to use everything up and the result, an absolutely delicious, super fall-flavored, warm and healthy soup. I hope you take some time for your mental health, to stop and relax, and put on a pot of soup.

Harvest Squash Soup

INGREDIENTS
3 T olive oil
3 large leeks, trimmed, cut in half and cleaned
1 head garlic, peeled and whole cloves
1 large Kabocha squash, peeled, seeds removed cut in large chunks
2 large parsnips, peeled cut in large chunks
2 pears, peeled, cored and cut in large chunks
1 quart vegetable stock
2 sprigs rosemary
5 sprigs fresh oregano
1 T kosher salt
1/2 t freshly ground black pepper
3 T coconut oil
1 T champagne vinegar
Topping: aci pul biber, crispy onions, toasted salted pepitas

PREPARATION
- In a large heavy bottom pot, turn the heat to medium high and add the olive oil. Add leeks, garlic, and season with a teaspoon of kosher salt. Cook over medium heat stirring until lightly browned and softened.
- Add pears, parsnips, squash, oregano, rosemary, salt, and pepper then stir to combine together. Add the broth and then bring to a simmer.
- Cover and cook for 30 minutes, until everything has softened. Remove herb stems and discard.
- In a high speed blender, add ladles of the soup and blend until very smooth.
- Adjust seasoning with salt, pepper, vinegar, and coconut oil for creaminess. Ladle into bowls and top with pul biber, pepitas, and crispy onions.