Seaweed is an excellent source of essential minerals like calcium, selenium, zinc and iodine.
Smoky Ginger Butternut Soup
Iron-rich dried dulse seaweed imparts a subtle smokiness to this creamy autumn soup, while a broth made with kombu adds minerals. Find these seaweeds in the store’s Asian section, or order online from Nature Spirit Herbs.
1 2-pound butternut squash
2 tablespoons olive oil
4 garlic cloves, minced
1 onion, thinly sliced
1 tablespoon minced fresh ginger
1 sweet potato, diced (about 2 cups)
1 4-inch piece dried kombu or kelp
5 cups chicken stock or water
¾ cup apple cider or juice
½ teaspoon cinnamon
1 teaspoon dried dulse flakes
Salt and pepper, to taste
Crème fraiche, to serve (optional)
Preheat oven to 375°F. Cut the squash in half and remove the seeds, place halves on oiled baking sheet and bake until tender, about 45 minutes.
Warm oil in a 4-quart soup pot over medium-low heat. Add the garlic, onion and ginger; sauté until the onions are golden, about 10 minutes.
Add the sweet potato, kombu and stock. Cover and bring the soup to a boil, then reduce heat and simmer until sweet potatoes are soft, about 15 minutes. Discard the kombu.
Scoop flesh from cooked squash into soup, add apple cider, and puree until smooth using a blender. Return the soup to stove over medium-low heat.
Stir in cinnamon, dulse, salt and pepper. Serve hot with a swirl of cream and sprinkle of cinnamon.
Yield: Four 2-cup servings
Prep time: 1 hour
Copyright 2013, A. Bermann, Original recipe.