posted by Kim & Carlinne
A few weeks ago we asked our readers what they'd like to see more of on CW2C. We heard many requests for more soup recipes. We are happy to respond, not only because we love our readers, but also we love soup! The soup featured today really bridges the seasonal vegetables of both summer and fall.
Peel and chop a medium size sweet potato. Toss with a glug of olive oil, several shakes of red pepper flakes and a huge pinch of kosher salt and a few shakes of smoked paprika. Spread evenly on a tray, and bake for about 40 minutes in an oven that has been heated to 425 degrees. While the potatoes are roasting, chop a baby patty pan squash (leave the skin on; it's beautiful and soft) Season with kosher salt and olive oil. Spread the chopped squash evenly on a second tray and cook for about 10 minutes.
While the veggies roast in the oven, get your broth and other soup components started.Chop a medium size onion. Sauté with a big glug of olive oil and a big pinch of kosher salt in a soup pot that's been heated over medium high heat. If the onions begin to color, add a splash of chicken stock and allow to soften. Add 3 or 4 cloves of smashed garlic and cook until soft and beginning to turn golden. Add about 6 cups of chicken broth, or a combination of chicken stock and water. Bring to a boil and reduce to a simmer. Allow to simmer for 10-15 minutes. Use an immersion blender to purée the garlic, onion and broth which results in a very silky flavorful base for the soup.
Remove the kernels from 3 ears of corn with a sharp knife. Put half into your broth and reserve the other half in a bowl. Add 2 big handfuls of arugula to the corn in the bowl. Add a big pinch of kosher salt and a squeeze of lemon. Add the cooked sweet potato and squash to your broth.
To serve the soup put a scoop of the lemony arugula and corn into a soup bowl. Ladle the soup over top and garnish with roasted, salted pumpkin seeds. This soup is the perfect marriage of summer and fall. The corn and citrusy greens represent summer with the sweet potato, squash and pumpkin seeds reminding us that we love fall, too. The flavors work so well together and the vegetable combination makes this soup hearty without being heavy.