Full of fall’s best flavors, it is warm and comforting, sweet and spicy, and just what you need to help make the transition between seasons as painless and delicious as possible.
Squash, Apple and Spelt Berry Soup
- 1 medium winter squash (seeded and chopped (I used kabocha squash))
- 3 large granny smith apples (peeled, cored and cut into large dice)
- 1 tbsp olive oil
- 1 large onion (sliced)
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp red pepper flakes
- 2/3 cup spelt berries (soaked overnight)
- 2 tbsp chopped fresh mint
- 1 tsp grated lemon zest
- 6 cups water
- salt (to taste)
- Preheat oven to 450 degrees. Line 2 large baking sheet with parchment paper. Place squash on one and apples on another. Spray with cooking spray and sprinkle with salt. Roast squash 32-36 minutes or until tender and browned on bottoms. Roast apples 22-24 minutes.
- Meanwhile, heat 1 tbsp oil in a large pot over medium-low heat. Add onion. Season with salt. Cover and cook 10 minutes or until onions are shrunken, stirring occasionally. Add cumin, coriander, and red pepper flakes. Cook 30 seconds or until fragrant. Add spelt berries and 6 cups of water and bring to a boil.
- Reduce heat medium-low and cook 45 minutes or until spelt berries are tender. Stir in squash and apples and remove from heat. Stir in 1 tbsp mint and lemon zest. Serve sprinkled with remaining mint.
Adapted from Marcussa Muelsson