butternut squash soup

By Friday, October 30, 2015 0 0

weather: it is cold and wet and we are happy

what i am listening to: Bahamas Sunshine Blues

A batch of soup is just the thing to chase away the chill. Butternut squash soup just screams fall time. Last fall I really over did it with this soup and thought I would never eat it again, but here I am making myself a whole new batch. This butternut squash soup is so easy to make, and is such a nice meal to make for when you are having guests over.

While this dish effortlessly cooks and creates a soothing fall time cozy dinner smell, try putting together a little harvest table to eat at. Put on some great music, light a candle and invite some of your favorite faces over for a fall feast.

butternut squash soup

butternut-squash-soup

Roasted-Butternut-Squash-Soup-2-1

There are different methods of cooking this soup, one being to peel and chop the squash to add into the broth and cook everything all together. The other is to roast the squash, which I did in this recipe. I find it easier to roast the squash while the broth and veggies are cooking seperately, then just scoop it into the blender with everything at the end. After everything is cooked and blended together, you then add in the coconut milk, heat and serve.

You can top butternut squash soup with any of your favorite festive toppings. For this dish, I topped it with roasted chickpeas to add a bit of crunch.

Here is what you will need:

1 butternut squash sliced in half

1 Tbsp olive oil or coconut oil

sprinkle of salt, pepper and paprika

6 cups vegetable broth

1 medium onion diced

1 pear cored and diced

1 Tbsp ground cumin

1 tsp curry powder

1 tsp turmeric

1 can coconut milk

 

Method:

Heat oven to 375 F. Place your halved butternut squash on a baking sheet, drizzle with oil and sprinkle with salt, pepper and paprika. Roast for 40 minutes.

While your squash is roasting, add the rest of the ingredients (except the coconut milk) into pot and cook for 25-30 minutes or until the onion and pear and tender. Let cool slightly.

When your squash is finished cooking, carefully scoop out the seeds if you haven’t already and discard them. Scoop the flesh of the squash into a blender along with the broth mixture. Blend until creamy smooth. Add back into the pot and add coconut milk. Heat and serve.

Ladle into bowls and sprinkle with pumpkin seeds, fresh cilantro or roasted chickpeas. You can also drizzle with coconut milk.

 

 

 

 

 

 

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