I often use extra virgin olive oil to finish my puree soups as it keeps the richness and viscosity without the heaviness of cream.
By The Boot Chef Rob Kinneen
(Makes 2 quarts, or 8 bowls)
2 stalks celery, roughly chopped (3 oz.)
½ oz. garlic, smashed
1 N.C. apple (Gala or Fuji work well), peeled and roughly chopped (6 oz.)
1 lb. local squash (Red Kuri or Butternut), skinned and seeded, roughly chopped
3 oz. white wine
24 oz. vegetable stock (reserve 8 oz.)
1/16 tsp. cinnamon
1/16 tsp. allspice
½ tsp. chopped oregano
½ tsp. pepper
1 tsp. salt, kosher
2 oz. extra virgin olive oil
In a pot, add canola oil, garlic, onion, celery and apple. Sweat for 3 to 4 minutes over medium-high heat. When glassy and translucent, add squash and deglaze with wine (apple juice can be used as an alternative to wine) and finish with the stock.Bring to a boil and then drop to a simmer; let it simmer for 20 to 30 minutes.With an immersion blender or regular blender, puree the mix. Finish with the spices, herbs and olive oil.
Garnish with olive oil and sorghum. (The soup will thicken if it sits overnight, so it’s best to have extra stock or broth on hand to thin it out.)
Vegan Shaved Brussels Sprouts Salad
By Whole Foods Market Chef Matt Props
1 lb. Brussels sprouts, cleaned and shredded
¼ small red onion, shredded thinly
1 cup roasted pistachios or sunflower seeds
¼ cup dried cranberries
½ cup olive oil
2 tsp. apple cider vinegar
Juice and zest of 1 medium lemon
1½ tsp. maple syrup
1 tsp. Dijon mustard
1 tsp. garlic granules
½ tsp. black pepper (more to taste)
½ tsp. salt
Shave or shred Brussels sprouts with food processor or mandoline into large bowl.
Shred onion thinly and toss with Brussels.
Mix in nuts and cranberries and set aside.
Whisk remaining ingredients together until well emulsified and pour over salad.
Toss thoroughly and let sit for at least 20 minutes before serving.
Butternut Squash Gratin
By Nana’s Chef Scott Howell
(Serves 4 to 6)
2 Butternut squash, peeled, seeded and sliced thin, about
2 leeks, cleaned and chopped
1 Tbsp. fresh thyme
1 qt. cream
salt and pepper to taste
Heat oven to 350 F. Butter a small gratin pan.
In a saucepan, sweat down the leeks, thyme and salt to taste until soft with no color.
Once soft, add the cream, bring to a boil and turn off immediately.
You can also make the day before and reheat!
Layer the butternut squash in the dish, two layers at a time, pouring cream and leeks between every two layers of squash until you reach ¼-inch from the top of the dish.
Cover with foil and bake for 30 minutes.
Uncover and bake until golden brown. Let sit 15 to 30 minutes before serving.
“Scott always makes a gratin for the family at the holidays. He loves using vegetables like [squash] because it’s a new and fun way to use an item that people want to use, but always struggle with coming up with ideas other than just straight roasting. My family in particular has a lot of food allergies, and butternut is one thing that everyone can eat, so it’s a win-win … comfort food for a family gathering that everyone can chow down on.”
– Aubrey Zinaich-Howell