Butternut squash soup + roasted seeds.

J’s client Lisa gave her this recipe a few weeks back and we finally got around to making it. It’s a pretty simple recipe with the most intense part being the pealing seeding and chopping up of the actual squash. If I could find organic pre-chopped butternut squash my life would be perfect. Actually, I do enjoy the prepping of vegetables sometimes so it’s all good. The soup was awesome tasting, rich and full of winter flavors. The cream made it almost like a desert so depending on individual taste I’d let each person chose how much they want. Again I love how this is another basic recipe with simple whole ingredients that we all know and can pronounce.

That’s our ’67 beetle sitting in front of our ’53 home.

Not wanting to waste anything I kept the seeds aside and afterwards cleaned them off and roasted them. J and I were in heaven. Eating fresh roasted/salted seeds still warm out of the oven is one of the best things in the world.

Butternut Squash Soup

Recipe from here.

Ingredients – soup
1/4 c. EVOO
1 cinnamon stick
2 stems fresh thyme
1/2 medium yellow onion, chopped
2 1/2 lbs butternut squash, peeled seeded and cubed (about two large squash, mine weighed about 5 lbs in the store before pealing and seeding)
1 t. sea salt
4 turns fresh cracked pepper
1 qt. low-sodium vegetable stock
Ingredients – cream topping
1/2 c. sour cream
1/8 t. ground cinnamon
1 T. honey
1 turn fresh cracked pepper

Heat oil, thyme and cinnamon stick in a large heavy bottom saute pan with high sides until the cinnamon stick begins to unravel itself some and becomes infused with the oil. Add the onion and squash and saute until they start to caramelize, about 10 minutes. Add sea salt and stock and bring to a boil. Reduce heat and simmer for 20 minutes.

Whip all ingredients for cream topping together with a whisk and set aside.

After 20 minutes of simmering discard the cinnamon stick and thyme sprigs and blend the remaining soup in a blender until smooth. Pour into serving bowls and serve with a dollop of cream some thyme and a sprinkle of cinnamon.

Roasted Butternut Squash Seeds

Got the recipe for the roasted seed here. I halved the recipe here since that’s all I yielded from the amount of squash it takes to make this soup.

1/2 c. seeds, cleaned washed rinsed, you know
1/2 T. EVOO
1/4 t. sea salt

Preheat oven to 275 degrees. Wash/clean seeds of all strings etc. and pat dry. Mix together with oil and sea salt and spread out over a parchment lined cookie sheet. Cook for 15 minutes or until they pop. Eating warm is to die for, seriously the best.

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