Delicately sweet, intense yet subtle, super creamy soup that is dominated by the flavor of beets. Includes an array of other vegetables and the flavors are all there supporting, but you can think of this as ‘Beet Soup’, or, a Modern Borscht ! There are a lot of reasons to include beets in your diet, and in fact, they seem to be the ‘it’ food in health and wellness circles right now. They are anti -inflammatory, anti-oxident, they support cardio vascular health, and they are also known to detoxify the blood for starters. For the purposes of this blog post, lets just say they are Good for You!! They are also delicious!
This pie was inspired by a favorite food blog post, Food 52. They posted it as pie/cake. My take is more, ‘side dish’ that could also be good as something that would go great with afternoon coffee or even for brunch with eggs. We used a totally different pie crust, (Julia Child’s basic pie crust recipe). I used the basic concept of roasted squash baked in a pie crust, but I reduced the sugar and upped the spices a ‘bit’. I first tried it on a trip to upstate NY, to visit a friends farm. The Kabocha squash came right out of the October garden, the eggs were gathered from the chickens in the coop, and my friend Carol is a ‘Cordon Bleu’ trained chef. She was at the helm, I was the willing student. What came out was nothing short of heaven. We ate really really well that night.
This has been a family favorite, for end of the summer and early fall evenings. We are not ready for the all root veggie, more heavy types of winter soups. This has the squash and slightly ‘kicked up’ seasoned broth which has a spicy tone from the turmeric and curry powder that bring warmth to the nights that begin to cool off at dinner time. The nice touch is the pre-roasted squash that go in toward the end.
Prep the veggies in advance so they are all set up and ready to be added to the pot in order. This soup calls for onions and shallots but you can easily also add garlic in place of the shallots.