Butternut Squash Soup
/ GL AdminsThis creamy, nourishing soup is perfect winter comfort food. The simple ingredients allow the roasted squash flavor to shine through, or if you are in the mood for spice, this recipe can be easily adapted. It also can be used for a unique and healthy breakfast.
Ingredients:
1 butternut squash
1 sweet onion, chopped
1-3 tablespoons maple syrup
¼ teaspoon ground nutmeg
2-4 cups vegetable broth
2 tablespoons butter
drizzle of olive oil
salt and pepper (I like white pepper for this recipe)
optional: 1 cup half-&-half or your favorite non-dairy milk
Instructions:
Preheat oven to 425 degrees. Cut the butternut squash in half and remove the seeds. Drizzle with olive oil, making sure it is lightly coated all over, place cut-side up, and season with salt and pepper. I like to use parchment paper to line the baking sheet to make for easy clean up. Bake the squash until completely cooked, about 40 - 50 minutes. It's ok if the squash browns some, that adds flavor. When it's done, remove from the oven and allow to cool until you can safely handle it.
Meanwhile, in a large pot, cook the onion in butter until translucent. I use 2 tablespoons butter because that bit of fat adds to the flavor, especially if I'm not using dairy. If you plan to use dairy, you could use less butter.
Scoop out the squash with a spoon and add to the pot. Add about 2 cups of vegetable stock or a bit more as needed to puree with an immersion blender until smooth. (Or you can do a little at a time in a blender. Use caution because hot liquids like to escape from the blender volcano-style). After the soup has been pureed until smooth, you can add more stock or milk to reach your desired consistency. Finally, season with maple syrup, nutmeg, salt, and pepper to taste.
Variations on this recipe:
Add curry powder and/or garam masala for some spice
Grate 1 teaspoon - 1 tablespoon ginger and sauté with the onions
Add a favorite spice like Tony Chachere's Creole Seasoning
Serve with homemade croutons on top
Top with creme fraiche, sour cream, or plain yogurt
Cook steel-cut oats or oatmeal and replace some of the water with squash soup; add a dash of cinnamon for a yummy and unique breakfast
Maureen is a yoga teacher, teacher training faculty member, reiki master, and member of the management team at Green Lotus Yoga and Healing Center.
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