October 27, 2021 Food and Beverage »Chow

Central Oregon gets more than just sunny days-but when the sky is gloomy and the wind is blowing, like last weekend, there is hardly anything that can be as warm and comfortable as a bowl of hot soup. Soup may be an afterthought on many local menus, relegated to the bottom of the page; it is seen as an add-on to other larger dishes. But with hearty bread or crusty baguettes (vendors such as Midtown Market, Jackson's Corner, and Village Baker provide delicious bread for dipping in soup), soup can become a real meal. Add a bottle of your favorite wine and you will have the perfect cold weather.

To commemorate the soup season, some local chefs weighed their favorites.

“I like to make a creamy soup with a smooth texture that is delicious and warms your soul,” said Josh Podwils of Loyaute and the executive chef of Elixir Wine Group (and in our 2021 Central Oregon Best Reader Was named the best chef in the vote). "The three soups I like are coconut tomato bisque, coconut sweet potato and roasted jalapeno and broccoli cheddar cheese. All three soups are great!"

In Joolz in downtown Bend, co-owners Juli and Ramsey Hamdan make soup at home using mushrooms grown in the season.

“Personally, we use seasonal feed to make mushroom soup. Our favorites are black horn Hungarian mushroom soup and smoked turkey chanterelle chowder,” Julie Hamdan told Source Weekly.

On the professional side, Joolz brings a warm cabbage to Joolz at this time of the year, "a Lebanese-style elk chili that contains chickpeas, feta, tabuli and French fries."

Of course, butternut squash is also a favorite of local restaurant owners.

"Autumn is my favorite season, and butternut squash is my top seasonal vegetable," said Menoula Stanitsas of Kefi Fast Fresh Mediterranean. "Although the most important thing is the powerful pumpkin, we created magic with butternut squash at Kefi, and baked apples with our pumpkin to give this vegan soup a natural sweetness. Sage and other herbs and spices The mixture adds depth, and roasted and chopped pumpkin seeds add a bit of crunch to this seasonal comfort."

Sierra Phillips of Bo's Felafel Bar is also a fan of butternut squash, and this week's menu features butternut squash soup. As a special treat this season, Phillips shared her recipe with readers:

Sierra's Butternut Squash Soup 1 Butternut Squash 1 Sour Green Apple 2 Cloves Garlic, Chopped 1/2 Red Onion, Diced 2 Tbsp Butter 1 Teaspoon Maple Syrup 1 Tbsp Sage 1 Tbsp Salt 1/2 Teaspoon White Pepper 1 Can Coconut Cream 1.5 cups (chicken is preferred, but vegetables are effective)

Roast the pumpkin according to your preference. Peel, cut into cubes and set aside. Chop the apple. Melt 1 tablespoon of butter, fry garlic, onion and half of the apple until the apple is soft. Add the pumpkin, half of the sage, maple tree and the remaining butter. Butter everything. Add broth. Let it simmer slowly until the apples are soft. Transfer to a suitable container to mix, then add the remaining apples. Stir until smooth. Re-add it to the pot, add coconut milk and stir, cook on low heat until it smells good. Finally add pepper and salt and stir. Sprinkle fried sage and pomegranate seeds on the table!

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