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This rich, flavorful soup has a creamy texture without cream.
Photo by Mette Nielsen
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“The Sioux Chef’s Indigenous Kitchen” by Sean Sherman with Beth Dooley is an introduction and education of indigenous culture and foods. Readers explore boldly seasoned foods that are healthy, flavorful, and easily made using indigenous fruits and vegetables, wild and foraged grains, game, and fish.
Cover courtesy University of Minnesota Press
Ingredients
- 2 tablespoons sunflower oil
- 1 wild onion, chopped, or 1/4 cup chopped shallot
- 2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
- 1 tart apple, cored and chopped
- 1 cup cider
- 3 cups Corn Stock, or vegetable stock
- 1 tablespoon maple syrup or more to taste
- Salt to taste
- Sumac to taste
- Cranberry Sauce, or chopped fresh cranberries for garnish
Directions
- Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes.
- Stir in the cider and stock, increase the heat, and bring to a boil.
- Reduce the heat and simmer until the squash is very tender, about 20 minutes.
- With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.
- Season to taste with maple syrup, salt, and sumac.
- Serve with a dollop of Cranberry Sauce.
