WINTER SQUASH SOUP BASE
Serves 6-8

For simple weeknight dinners, just cook up the base recipe below on a Sunday and store it in the fridge. The rest of the week, simply heat up the base and the ingredients from one of the variations at the end. You’ll be savoring your warming bowl of soup in about 15 minutes. (That’s less time than it takes to get take-out!)

1 small winter squash (around 3 pounds), like Kabocha
2 Tablespoons avocado oil or other neutral tasting oil
1 leek, white and light-green parts only, halved lengthwise, washed well, and thinly sliced
1 large or two small carrots, roughly chopped
1 quart low-sodium vegetable broth (or water)
Sea salt

  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Place the whole squash on the baking sheet and cook until very tender and it is easily pierced with a knife, around an hour. Remove from oven, take off and discard or compost the stem, and slice the squash in half to let the steam release and to let cool.

  2. While the squash is cooking, prepare the rest of the ingredients. In a large heavy pot, heat the oil over medium-low heat. Add the leek, carrot, and a generous pinch of salt, and cook stirring frequently until the vegetables soften but do not brown, around 8-10 minutes. Set aside.

  3. Once the squash is cool enough to handle, roughly chop or tear it into 3 to 4-inch pieces. Transfer 1/3 to 1/2 of the squash pieces to a blender, depending on how big your blender container is. (If you have a high-speed blender, the skin can be blended right into the soup. If not, you may need to scoop the flesh from the skin, as the skin could be too tough for the blender to integrate into the soup.) Add the leek and carrot to the blender along with 1-2 cups of broth or water, making sure that the blender is not filled more than 2/3 of the way. Blend until smooth then transfer to the pot.

  4. Blend the remaining squash with 1-2 cups broth or water and then transfer to the pot. You may need to do this in two batches.

  5. Stir well to combine, bring to a boil, and then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally. Add water or more stock if needed to thin soup to desired consistency and add salt to taste.

VARIATIONS TO FINISH:

Japanese inspired:
Stir in 2 teaspoons toasted sesame oil, 2 teaspoons tamari, and 2 teaspoons unseasoned rice vinegar. Garnish each serving with thinly sliced green onion, toasted sesame seeds, and crumbled nori.

Spanish inspired:
Stir in 1-2 teaspoons sweet smoked paprika and 2 teaspoons lime juice. Garnish each serving with a dollop of sour cream, roughly chopped cilantro, and toasted pepitas.

Indian inspired:
Stir in 1 tablespoon curry paste, ¼ cup coconut milk, and 2 teaspoons lime juice. Garnish each serving with a dollop of yogurt, roughly chopped cilantro, and toasted brown mustard seeds. (To toast mustard seeds: Place small skillet over medium-low heat, add mustard seeds and toast until they start to pop and turn grey.)

Italian inspired:
Stir in 1 tablespoon extra-virgin olive oil, 2 teaspoons lemon juice, and ½ teaspoon freshly ground black pepper, and garnish each serving with toasted walnuts and fresh rosemary or sage pan-fried in a little extra-virgin olive oil.

(To pan-fry rosemary or sage: De-stem herbs. Place a small plate lined with paper towel next to the stove, but not too close – be safe. Heat 1 tablespoon extra-virgin olive oil in a small skillet over medium heat. Add the herbs of the leaves and submerge in the oil with tongs or a fork, flipping over so they become evenly browned and crispy. Transfer to the plate.)



KALE, APPLE, HAZELNUT SLAW
Serves 4-6

I love this combination of ingredients, but other types of nuts like pecans and walnuts are great here, too. Use cabbage instead of kale and pear instead of apple and you’ve got yourself another delicious variation. Make it hardier by adding some lentils, beans, or quinoa, or another protein.

For the vinaigrette:
1 tablespoon minced shallot
1 tablespoon Sherry vinegar
2 teaspoons pure dark grade A maple syrup
1 1/2 teaspoon Dijon mustard
3 Tablespoons roasted hazelnut oil
Sea salt and freshly ground pepper to taste 

For the slaw:
1 head of Lacinato (aka Dinosaur and Tuscan) kale, very thinly shredded
Maple Hazelnut Vinaigrette
1 large Honeycrisp apple (or another firm, sweet and tart apple), sliced into matchsticks
1/3 cup thinly sliced fennel (reserve fennel fronds and roughly chop them to add in if you wish)
1/3 cup roughly chopped roasted hazelnuts
Sea salt
Freshly ground black pepper

1. In a small bowl, whisk together the shallot, vinegar, maple syrup, and mustard. Continue whisking and slowly drizzle in the oil. Add salt and pepper to taste. Alternatively, combine all the ingredients in a jar and give it a good shake.

2. Place the kale in a large bowl and add enough vinaigrette to coat, massaging it into the kale for a minute or so until the kale becomes tender.

3. Gently fold in the apple, fennel, and most of the hazelnuts, reserving a tablespoon of hazelnuts for garnish and adding more salt and pepper to taste if you wish. Divide equally among plates and garnish with the reserved hazelnuts and fennel fronds if you are using them.