Sourgrass Butternut Squash Soup

Sourgrass, or Oxalis, is a fascinating wild plant that's widely available in many regions. Known for its tangy, lemon-like flavor due to the oxalic acid in its leaves, sourgrass is a versatile ingredient that brings a unique zest to dishes. Beyond its delightful taste, sourgrass is packed with vitamin C and antioxidants, making it a healthy addition to any meal.

Identifying Sourgrass

Recognizing sourgrass is straightforward if you know its key characteristics:

  • Leaves: The plant features trifoliate leaves, with each stem bearing three heart-shaped leaflets, much like clover.

  • Flowers: Sourgrass blooms small, yellow flowers with five petals, typically grouped in clusters.

  • Stems: Its stems are often reddish and succulent, adding to its distinctive look.

  • Taste: To confirm you’ve found sourgrass, taste a small leaf. It should have a bright, tangy flavor reminiscent of lemon.

About the Recipe

Indulge in the comforting embrace of autumn with this velvety concoction that marries the rich sweetness of butternut squash with the vibrant acidity of sourgrass.

This luxurious soup is a celebration of seasonal flavors, featuring tender roasted butternut squash blended to perfection with aromatic spices and enriched with cream. The addition of sourgrass adds an unexpected twist, elevating the soup to new heights of complexity.

As an elegant starter at a holiday feast or a cozy weeknight meal, Sourgrass Butternut Squash Soup is sure to warm your soul and tantalize your taste buds.

Ingredients

  • 1 large butternut squash (about 3 lbs), peeled, seeded, and diced

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 4 cups vegetable or chicken broth

  • 1 cup chopped sourgrass leaves

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 cup heavy cream

  • Maple syrup or honey (optional, for added sweetness)

  • Toasted pumpkin seeds for garnish (optional)

  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Place diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized.

  2. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

  3. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

  4. Add roasted butternut squash, vegetable or chicken broth, chopped sourgrass leaves, ground cinnamon, and ground nutmeg to the pot. Bring to a simmer and let it cook for 10-15 minutes to allow the flavors to meld together.

  5. Using an immersion blender or regular blender, blend the soup until smooth and creamy.

  6. Stir in heavy cream and season with salt and pepper to taste. If desired, add a drizzle of maple syrup or honey for added sweetness.

  7. Taste and adjust seasoning if necessary.

  8. Ladle the sourgrass butternut squash soup into bowls and garnish with toasted pumpkin seeds and chopped fresh parsley, if desired.

  9. Serve hot.

    Notes:

    For a vegan version, substitute coconut cream for heavy cream.

    Feel free to adjust the consistency of the soup by adding more broth or cream.

Join Our Foraging Classes & Explore More

Interested in exploring more wild plants like sourgrass? Join one of our foraging classes at forageSF to learn more about identifying and using wild edibles. You can also enhance your culinary skills with The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb.

Join our foraging class and consider buying the book for further inspiration!

Carla Bolado