Butternut Squash Soup
Fall is finally upon us and I am sharing a great recipe to keep you full and warm! I like to tailor my meals with the fruits and vegetables for each season, so for this recipe I decided to experiment with butternut squash. We usually only associate things like acorn squash, spaghetti squash, butternut squash - you get the point - to be in the squash family. However, did you know that pumpkins, gourds and zucchini are types of squash too? The options are unlimited and all very tasty!
Most of these things I had on hand, other than the squash and fresh herbs, but you'll need:
- 1 medium sized butternut squash
- 1 white onion, chopped
- 2 carrots, chopped
- fresh garlic
- fresh sage leaves
- 2 tbsp of olive oil, divided
- salt and pepper to taste
- cayenne pepper
- 2 1/2 cups of vegetable or chicken broth
- 1/2 cup unsweetened coconut milk
Start by cutting the butternut squash in half, scooping out and saving the seeds (very similar to the inside of a pumpkin). Brush about 1/2 tbsp of olive oil on each half making sure to coat evenly. Then generously salt & pepper and place on a baking sheet in the oven for 50-60 minutes on 400.
It will come out looking caramelized, similar to a sweet potato in consistency, color and texture. Let cool before separating from the skin. I let cool for over an hour and it still removed with ease.
In a large pot heat the remaining tbsp of oil with the carrots and onions and let simmer for about 5 minutes or until tender and opaque. I have pretty salty tastebuds, so I added salt & pepper here too. Quick tip: If you add salt along the way, it will season the food instead of just sitting on the surface and being overly powerful. Add 6 large cloves of garlic, 6 sage leaves and sauté another minute or so. This will release those flavors in the herbs and garlic and smell heavenly!!
Add 2 cups of broth and let simmer for 5-10 minutes depending on the tenderness of the veggies. I used an immersion blender to puree everything and added the coconut milk and remaining broth as needed to get the desired consistency.
Below you'll see the different steps from chopped veggies to a soup base to a puree.
The last step I took involves those seeds we saved in the beginning. Rinse them in a strainer and pat dry. Toss in olive oil, s&p, garlic powder and a tiny bit of cayenne pepper. This will give them a little kick and some great flavor. Roast in the oven at 350 for about 10-12 minutes or until golden brown.
Garnish soup with a swirl of coconut milk, fresh sage leaves, roasted seeds and a sprinkle of cayenne (depending on how spicy you like it) - Enjoy!
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