Haitian-Inspired Gourd Soup & Roasted Slaw

Winter calls for a creamy, warming soup that hits both a hunger need and all the major winter flavor notes. This take on a Haitian gourd soup uses vegetable broth and acorn squash to keep things light as well as an addition of winter citrus as a topping to add brightness to each spoonful. Prep Time: 25 minutes Cook Time: 1 hour 15 minutes Ingredients For Soup 2 pounds acorn squash, diced 2 inch piece of ginger, roughly chopped 2 garlic cloves 1 teaspoon thyme, leaves picked 1 teaspoon rosemary, leaves picked ¼ teaspoon allspice 1 teaspoon coriander powder 1 tablespoon salt 4 cups vegetable stock yogurt For Cabbage Slaw 1-½ cup green cabbage, roughly chopped 1 cup carrots, finely diced 2 scallions, cut into coins Supreme Orange ¼ cup cilantro leaves, finely chopped ¼ cup rice wine vinegar 1 tablespoon salt 1 teaspoon sugar Juice of half a lime Equipment needed Saucepan, bowl, blender Procedure In a large pot over medium heat, add in 2 tablespoons of coconut oil, ginger, garlic, thyme, rosemary, all spice, coriander powder and cook for 5 minutes. Pour in 4 cups of vegetable stock and then add in diced acorn squash and cook for 12 to 14 minutes until squash is fork tender. Blend all solids and liquid until completely smooth and season with 1 tablespoon of salt Finish with a splash of full fat greek yogurt and two spoonfuls of cabbage slaw To make cabbage slaw Over medium heat add in 2 tablespoons of olive oil and in your carrots and slowly cook until carrots are tender, dry and crispy. 10 minutes. Put them into a bowl and reserve Over the same medium heat add in 2 tablespoons of olive oil and your cabbage and slowly cook until cabbage is tender, dry and crispy. 10-15 minutes. Put them into a bowl and reserve Same heat! Add in 2 tablespoons of olive oil and your spring onions and do the same and reserve in a bowl Add in 2-3 tablespoons of olive oil and your panko breadcrumbs and slowly toast them until golden brown. 6 minutes. Toss all ingredients together with supreme oranges and with chopped cilantro and season generously with salt. Credits: Recipe development: DeVonn Francis & Chris Liu Photo: Tanner Hoffarth Words: DeVonn Francis & Chris Liu

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Haitian-Inspired Gourd Soup & Roasted Slaw

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