Detox Butternut Squash Soup with Wheat Challah

We  spent the weekend in beautiful rural mid-Ohio (is that a thing?) at a really fun and beautiful wedding which took place on a farm and encouraged camping. Since we didn’t get the chance to camp this Summer we were determined to spend the night in the great outdoors, no matter how drunk it was or cold we were (guess what, sleeping outside in a non-properly set up tent during the first frost of the year on a 80% inflated air mattress ISN’T the most comfortable way to spend your night, also if you’re…um..”dehydrated”). Fast forward to Sunday morning while we’re starting our 4 hour trip back to Michigan (where everything makes sense and the speed limits don’t dip below 70!) with both our phones dead–and our souls not too far behind–and a chill deep DEEP into the bone, I knew a warm, comforting and HEALTHY meal was in order…and I knew it had to involve squash because hey, tis the season. I came across this little gem

{ Roasted Butternut Squash, Carrot, and Ginger Soup – With Style and Grace }

Well if I’m going to make soup, I need something to dip in it, right? I have been hankering for some good homemade Challah (everyone’s favorite jew-flavored bread)

{ Ima’s Challah – Food52 }

I love making bread (especially Challah) on a lazy Sunday because you start it in the morning or afternoon, forget about it for a couple hours, come back and BOOM it’s twice the size and you feel as though you have created life…LIFE! And who doesn’t like braiding dough? I used a blend of white and wheat flour (side note: I prefer wheat flour for the nice chewy texture and the health benefits, but white flour is just better for certain breads, especially when you want that silky texture, and subbing wheat for white doesn’t always translate in the recipe, I’ve learn the hard way. Anyhoo, I only had 1.5 Cups left in my white flour bag, hence the “blend”, I was nervous to say the least) and I saw some sesame seeds sitting up on the spice shelf screaming “C’MON MAN, JUST SPRINKLE ME ON TOP, C’MONNNNNN” so sprinkle I did. This yielded 2 loaves (we smashed through one of them in about an hour, so I decided it was best to give away part of the second one because no one needs a full loaf of bread in 24 hours).

The white and wheat blend of flour was PERFECT. There is a good dose of honey in the dough which lends the perfect hint of sweetness. I must say, this is one of my favorite recipes I’ve ever used for this Jew-tastic bread!

 

Meanwhile, while all this is happening (mainly the waiting and rising dough) make dat soup. I personally am not a fan of the overly sweet and over dairy-ed squash soups (better than saying “overly creamed”). I usually like to toss a roasted apple in, but with the ginger I decided to add a can of coconut milk to add that extra creaminess without the use of dairy. I also made the executive decision to add some braised kale and white beans for some extra “detoxiness” to the soup. I was met with delicious results.

Inspired by { Roasted Butternut Squash, Carrot, and Ginger Soup – With Style and Grace }

• 1 Medium Butternut Squash – Peeled, seeded and cubed (1/4″ dice)
• 5 Large Carrots – Peeled and cubed (1/4″ dice)
• 1 Medium Sweet Onion – Small dice
• 5 Cloves Garlic – Minced
• 1 “thumb” size piece Ginger – Peeled and minced
• 1 tsp Nutmeg
• 3 lb Vegetable Stock
• 1 Can Light Coconut Milk
• 1 Head Kale – chopped small
• 1 Can white beans – drained and rinsed
• Olive Oil
• Salt, Pepper

1. Preheat oven to 375
2. Toss carrots and squash with olive oil, salt, and pepper and spread out over 2 baking sheets with tin foil. Roast for 40-45 minutes (stir and rotate pans halfway through cooking).
3. Heat olive oil over medium heat, add onions and cook until soft (about 3 minutes), add garlic, ginger and nutmeg and cook for additional 4 minutes until onions are translucent and cooked through. Add roasted squash/carrots and vegetable stock, bring to a boil then turn down heat to simmer for 20-25 minutes uncovered.
4. Add coconut milk to soup and use an immersion blender to blend  about 85% of the soup (I personally like a few vegetable chunks here and there, it’s up to you)
5. Meanwhile blanche the kale in boiling water for about 3 minutes to soften and take some of the natural bitter bite out and transfer right into blended soup. Add the beans. Simmer for an additional 10 minutes until the beans are soft.

 

{ Ima’s Challah – Food52 }

• 1 1/2cup warm water, divided
• 1/4 cup plus 2 teaspoons sugar, divided
• 1 Packet instant Yeast
• 6 cups flour — 1.5 white, 4.5 wheat
• 2 teaspoons salt plus more for sprinkling on crust
• 1/4 cup mild honey, plus an extra tablespoon for eggwash, if desired
• 2/3 cups flavorless vegetable or canola oil
• 4 eggs, plus one yolk for eggwash, if desired
• Sesame seeds

1. Put 1 cup warm water in a small bowl. Add 2 teaspoons of sugar, sprinkle the yeast over top, swirl the bowl just to combine, and leave it to proof for five minutes.
2. While yeast is proofing, mix flour, salt, 1/4 cup of sugar in a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment.) Stir to incorporate or blend on low speed.
3. In a medium bowl, mix remaining water, honey, oil, and eggs.
4. When yeast has finished proofing, add it to the flour, immediately followed by wet ingredients. Mix with a large wooden spoon or on medium-low speed in the mixer, just until combined, about 30 seconds.
5. Switch to dough hook and begin to knead on low speed, making sure to incorporate what’s at the bottom of the bowl if the dough hook misses it. If kneading by hand, stir using spoon until dough becomes to thick to stir. Empty dough onto well-floured surface and knead by hand. Knead dough until smooth and no longer sticky, adding flour with a light hand as needed, 7-10 minutes.
6. Split the dough into two equal pieces. Set each in a large oiled bowl, cover both bowls with plastic wrap or a damp towel, and let rise at room temperature until doubled in size. If using white flour, this should take about 2-2.5 hours. If using white whole wheat, it will take closer to 3.5 or 4. Feel free to let the dough rise in the refrigerator overnight instead; if you do this, be sure to set out the dough in plenty of time before shaping, so it can come to room temperature.
7. Preheat oven to 375.
8. After the rise, the dough should be soft and pliable. Separate each mound of dough into three equal balls, for a total of six. Roll each ball into a log almost 1-foot long. Braid the logs together to create your loaf. For the nicest-looking braid, do not pinch the top edges of your logs together before braiding; simply place one log over the next and braid until you reach the bottom, then pinch those edges together. Then, flip the unfinished loaf the long way, so that the unfinished edge is now at the bottom and the loaf has been flipped over and upside down. Finish braiding and pinch these edges together. This way, both ends look identical. Tuck the very tips beneath the loaf when braiding is finished. Repeat with second loaf.
9. Put each loaf on its own parchment-lined baking sheet. If using eggwash, mix yolk with a 1 tablespoon water and 1 tablespoon honey. Brush over loaves. Sprinkle with salt and sesame seeds.
10. Bake at 375 degrees for 20-22 minutes, until challot are golden and baked through