A steaming bowl of nourishing soup has never been more appreciated than in the recent weeks of relentless cold weather. Although I’m an avid soup-maker year round, in winter soups become so much more appreciated and a “staple” for many meals.
The other great thing about makings soups is the flexibility they afford. So many different ingredients can be substituted. For example in my squash, kale and corn soup, sweet potatoes can be substituted for the squash and spinach can stand in for the kale. If you don’t enjoy ginger as a spice, consider curry powder? Soups are wonderfully creative. This hearty vegetarian soup is so very satisfying, yet not too heavy. It also freezes well.
Squash, Kale and Corn Soup
- 2 tbsp. (25 ml) olive oil
- 1 onion, diced
- 2 cloves garlic minced
- *1 butternut squash, peeled, seeds removed and diced (about 6 cups (1.5 L) )
- 4 cups (1L) vegetable stock or broth
- 3 cups (750 ml) of water
- 2 cups (500 ml) frozen corn
- **1 bunch of kale, tough stems discarded and chopped (about 8 cups (2 L)
- 1 tbsp. (15 ml) minced, fresh ginger
- salt and pepper to taste
1. In a large stockpot, heat the oil over medium heat. Add onion and cook until soft. Stir in the garlic. Add the squash, stock and water. Bring back to a simmer and cook until the squash is almost tender. Add the corn and half of the kale and simmer for 10 minutes. Using an immersion blender, partially puree the soup. Add the ginger and remaining kale. Simmer a further 10-15 minutes. Season with salt and pepper to taste.
TIP: You can substitute sweet potato for the squash and spinach for the kale. Make sure to reduce the cooking time in step 6 to 5 minutes. Serves 10-12.