Chef/owner Eve Bontemp, Garden of Eve, Providence
I like to garden and that was my inspiration for this nourishing, flavorful and colorful soup. I try my best to collect vegetables from my small garden to freeze so I have them for the soup pot when winter sets in. This soup is simple to make and you can add any other veggies you like, such as celery root or turnips. It makes a great and tasty soup for the winter. Tuck some in the freezer so you can enjoy hot soup whenever the snow falls.
Ingredients
- ⅓ cup olive oil
- 1 large onion, peeled and diced
- 2 cloves garlic, minced
- 1—2 carrots, peeled and chopped
- 1 (1-pound) piece yautia, peeled and chopped in ½- to 1-inch cubes
- 1 (1-pound) piece yucca, peeled and chopped in ½- to 1-inch cubes
- 1 (1½—2 pounds) butternut squash, peeled, seeded and chopped in ½- to 1-inch cubes
- 6—8 cups low-sodium chicken or vegetable broth
- 1 bouquet garni (fresh parsley, sage and thyme tied in a bundle)
- 1 tablespoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- ¼ teaspoon cayenne pepper or more to taste
- ¼ cup basil leaves, divided
- 1 bunch fresh spinach, washed, dried and roughly chopped
Preparation
Heat olive oil in a large soup pot over low to medium heat. Add onion and cook until translucent, about 5 minutes, being careful not to brown. Add garlic, stir for just a moment, then add remaining vegetables. Add broth to cover, toss in the bouquet garni, salt, pepper and cayenne and bring to a boil. Immediately turn the heat down to a slow and steady simmer. Add half the basil. Cook 20 minutes, until vegetables are softened but still retain their shape. Add spinach and remaining basil and cook until wilted. Season for taste, adding more cayenne if you want some kick!
