This creamy autumn soup gains a subtle smokiness from dried dulse seaweed, which is rich in iron. The broth made with kombu greens adds minerals. Find these sea greens in a grocery store’s Asian section, or order online from Nature Spirit Herbs. This recipe comes from Bastyr University dietetic intern Anita Bermann, MSN ('14).
- Preheat oven to 375°F. Cut the squash in half and remove the seeds. Place halves on oiled baking sheet and bake until tender, about 45 minutes.
- Warm oil in a 4-quart soup pot over medium-low heat. Add the garlic, onion and ginger; sauté until the onions are golden, about 10 minutes.
- Add the sweet potato, kombu and stock. Cover and bring the soup to a boil, then reduce heat and simmer until sweet potatoes are soft, about 15 minutes.
- Discard the kombu.
- Scoop flesh from cooked squash into soup, add apple cider, and puree until smooth using a blender or immersion blender.
- Return the soup to stove over medium-low heat. Stir in cinnamon, dulse, salt and pepper. Serve hot with a swirl of cream and sprinkle of cinnamon.