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Prep
Difficulty
Easy
Time
Estimate
30 mins
If not already done, roast the squash. Preheat the oven and chop the sweet potatoes in small chunks. Spread on a baking sheet and roast. Meanwhile, start the soup. As soon as it is simmering away, chop and soak the cherries in the vinegar. Finish the Cherry Chili Chard and serve along with the soup and sprinkle of the sweet potato croutons.
These are essentially tiny chunks of roasted sweet potatoes, but they serve so well as a final garnish to soups and grain based salads that I have taken to calling them croutons. They do not provide the crunch you may receive from the crispy bread, but a little flavorful boost of carbs is satisfying in several applications.
A thick puree of winter squash. This is easiest when you start from already blended, roasted squash. Pureed sweet potatoes or even canned pumpkin could be used instead. Remove the seeds from the jalapeno so as to have more control of the spiciness. Every jalapeno can vary, so start with just the flesh and or add the seeds if you want extra spice.
Slightly sweet-tart with a touch of spice, tossed with greens, chard or your favorite dark leafy seasonally delightful green.
