Soups for Fall

As the leaves start to change colors and the nights become colder, we automatically turn to warm comfort foods.  Soups and stews are the perfect meals to get you and your customers in the mood for the changing season.

As millennials continue to drive desires for discovery and adventure when it comes to food and new flavors, soup consumption is on the rise in many new formats. Soups are now available canned, boxed, ready-to-eat, and even chilled.

Elevate familiar comfort foods with unexpected flavors of tropical fruits that pair very well with the savory flavors of the season.  Coconut cream will provide a luscious mouthfeel to an ordinary butternut squash bisque and allow you to provide a vegan option to your customers. Trade standard vegetable stock with a pineapple broth base for a tangy and sweet taste experience.

While one may think fruits only pair well with cold soups, give these recipes a try, and see for yourself how well they warm you up on cool autumn nights.

Butternut Squash Bisque

Yield: approx 10 cups or 80oz.

1 Tablespoon     iTi tropicals Virgin Coconut Oil

200g                     Sweet onion, diced

2040g                   Butternut Squash, Peeled and Chopped

80g                       iTi Tropicals Tamarind Puree

32oz                     Vegetable Stock

65g                       iTi tropicals Coconut Cream, 30% Fat

Salt and White Pepper to taste

Sauté onions in oil over medium heat until translucent. Add tamarind and stir to
coat onions.  Add butternut squash, vegetable stock, and bring to a boil.  Lower to simmer and let cook. Keep covered until squash is fork-tender.  Puree in blender until smooth and slowly add coconut cream. Season to taste.

Vietnamese Chicken and Pineapple Soup

4oz         iTi tropicals Pineapple Juice Concentrate

125g      fresh pineapple pieces, cut

2 qts      Water

2             Skinless boneless chicken breast halves

85g        iTi tropical Virgin Coconut Oil

4             Fresh Thai chilies minced

30g        Garlic, minced

50g+12g              Fish Sauce

45g        Shitake mushrooms

150g      tomatoes, chopped

28g        chopped basil

28g        chopped mint

28g        chopped oregano

Serve with Coconut Rice.

Mix iTi tropicals Pineapple juice concentrate with 8 cups of water to make pineapple broth.

Place chicken between two sheets of plastic wrap, gently pounds chicken to ¼ in thick with the flat side of a meat pounder.  Cut chicken across the grain into ¼ in wide strips and transfer to a bowl.

Heat 10g of coconut oil in a heavy stockpot over high heat until hot and sauté chilies, garlic, and stir until fragrant.  Add 50g of fish sauce (this will be extremely pungent, however, will mellow out in the final soup) and boil until sauce is reduced by half.

Add pineapple broth and bring to a boil. Stir in pineapple pieces, mushrooms, tomatoes, and ¼ teaspoon pepper. Return to a boil.  Reduce heat and simmer, uncovered, while stirring occasionally.  While soup simmers, heat the remaining oil in a skillet over high heat and add fish sauce until reduced by half.  Add chicken to the pan and sauté, stirring until just cooked through.  Serve by pouring the broth over the rice and garnishing with chicken and herbs.

Tags:  Applications coconut cream fall fall soups Innovation pineapple Recipes soups