It’s been forever since I posted, sorry.
I will try as of now to get back into my routine and post about once a week because I have so many things I want to share.
For now I’m going to share my recipe for roasted butternut squash soup. This recipe is very basic, I let the squash speak for itself because it’s amazing – sweet, buttery, and savoury all at the same time.
This soup is perfect for dinner on a cold night, a dinner party, or a starter to your Christmas dinner. I usually make a double batch and freeze a bunch so I can have it anytime I want.
And…the best thing about this recipe is it’s versatility. It is naturally gluten-free, vegetarian, and is easily made vegan. In fact, I always make it vegan – but you don’t have too. I’ll give you the substitute ingredients for either way – so you can make it the way you want it.
YIELD – Approx. 4 bowls of soup
- 1 large butternut squash (about 3 pounds), halved vertically and seeded
- 2 tbsp. olive oil (1 for the squash, 1 for the onions & garlic)
- 1/2 small red onion, finely chopped (about 1/2 cup)*
- 1/4 tsp. salt and 1/8 tsp. black pepper (and more to taste)
- 3 garlic cloves, minced
- 1 tbsp. maple syrup
- 2 cups almond milk (if you like your soup to be thinner, feel free to add more)*
- zest from 1/2 lemon
*If you don’t have red onions shallots or any other onion all work fine – just note that yellow onions will definitely be a little sweeter.
* I use almond milk (it’s my favourite for this soup), you can substitute regular milk, coconut milk, or whatever other non-dairy product you might like.
- Preheat the oven to 425F and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with olive oil. Rub the olive oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast until it is soft and cooked through, about 45 min. Since its done, set the squash aside and let it cool. Then use a large spoon to scoop the squash flesh into a bowl making sure you don’t get any of the skin.
- Meanwhile, in a medium heavy bottom pan warm 1 tablespoon olive oil over medium heat. Add the chopped red onion and garlic. Cook, stirring often, until the red onion has softened and is starting to turn brown, about 5 minutes.
- Transfer the cooked onion and garlic to your Vitamix*. Then add the butternut squash, maple syrup, lemon zest and almond milk (do not fill past the maximum line, you can always blend a little bit at a time and mix together after). Put the lid on and select the soup preset if you have it and the blender will stop running once the soup is creamy and warm. If you do not have the soup setting, turn the blender speed to medium and run until creamy and smooth, then pour into a heavy bottom pan to heat.
- Once warm, taste and add in salt and pepper if necessary then serve.
- Let leftover soup cool completely then transfer it to an airtight storage container, You can refrigerate it for up to 4 days or freeze it for a couple of months.
*If you don’t have a Vitamix, you will add the onion, garlic, squash, maple syrup, lemon zest and almond milk to a medium heavy bottom pot on low to medium heat for about 20 – 25 min. Then blend carefully with an immersion blender.
Now for the fun part – toppings.
If you are NOT vegan, top this soup with a dollop of sour cream, a drizzle of maple syrup and a little fried sage leaf.
If you ARE vegan, take a handful of cashews, a bit of maple syrup and freshly squeezed lemon juice and blend together; then add a little dollop and fried sage leaf.
For the sage leaf, take a tbsp. of vegetable oil heat in a pan on medium to high heat. Once the oil is hot, drop in sage leaves and let fry until crispy but not brown, about 10 seconds. Then take out with a slotted spoon and let dry on paper towel.
I really hope you enjoy this easy butternut squash soup recipe.
Till the next recipe.