Nested Beet & Butternut Squash Soltice Soups

Spice profiles:

Beet soup: allspice, black pepper, cardamon, cayenne, cinnamon, cloves, coriander, cumin, ginger, mace, nutmeg, star anise

Butternut squash: amchur (green mango), black peppercorns, dried lemon, ginger, grains of paradise, orange zest, orange oil, turmeric

Paula and I had a bunch of fun coming up with this soup. In this recipe, you’ll make two soups and “nest” them together in one bowl to serve & eat. Gather two heavy bottom pots to begin.

Roughly chop two medium onions, one per pot, and sauté them in olive oil until tender. In one pot add 1 medium butternut squash, peeled, seeded & cubed, and the full spice packet (1 tsp) Stock+Spice Festival of Lights. In the other pot add 4 or so medium beets (about #2), washed & cubed, (no need to peel), and full spice packet (1 tsp) Stock+Spice Warmth of the Fire. Sauté 2-ish minutes to toast the spices, then fill pots with water to cover the veggies. Bring both to a boil, then reduce to simmer - 45 minutes for the squash & 60 minutes for the beets. Puree each separately, and add more water as needed to get a nice smooth consistency. Optionally, I added 3/4 cup of Greek yogurt to the squash soup for just a little more tangy richness. I did this by putting the yogurt in a bowl and whisking in the squash soup a cup at a time to slowly warm the yogurt. Once warmed, then I added the yogurt mixture back to the rest of the squash soup. Add salt to taste. Serve by filling a bowl 2/3 full with butternut soup, then carefully pour some beet soup over a spoon into the mixture to keep the two soups distinct. Enjoy!