Winter Squash & Sage Soup with Cardamom Dumplings
This savory soup is served with two aromatic cardamom dumplings nestled on top of each serving.
2 pounds butternut squash
2 tablespoons olive oil - divided use
1 tablespoon unsalted butter
2 medium onions, peeled and coarsely chopped
2 tablespoons minced fresh sage
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup finely chopped red cabbage
1 tablespoon soy sauce
8 1/4 cups water - divided use
1 large egg
3/4 cup whole wheat pastry flour
2 tablespoons minced onion
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons ground cardamom
1 teaspoon baking powder
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
- Remove peel and seeds from squash and dice flesh. Heat half of the olive oil with butter in a heavy-bottomed stockpot over medium heat. Sauté onions and sage for 3 minutes, then stir in squash, nutmeg, salt and pepper; mix well. Add cabbage, soy sauce and 8 cups of the water. Bring to a boil over high heat, reduce heat to low, cover, and simmer 30 minutes, stirring frequently.
- Meanwhile, beat together egg, remaining 1/4 cup water and remaining 1 tablespoon olive oil. In a separate bowl, stir together flour, baking powder, cardamom, salt, cayenne, onion and parsley. Beat flour mixture into wet ingredients until well combined and sticky.
- At the end of the squash cooking time, increase heat to high to achieve a rapid simmer. Drop tablespoons of dough into boiling soup and cover pot. (You should have 16 small dumplings dotting the surface of the soup.) After 5 minutes, remove lid and turn dumplings over to cook other side. Replace lid and cook 5 minutes longer.
- Ladle soup into serving bowls, making sure 2 dumplings are nestled into each bowl.
Makes 8 servings.