Day 12 of 30 Soups in 30 Days...
Everywhere you look these days there are recipes for butternut squash soup. I wasn't going to jump into this pool, but with several butternuts currently sitting on my kitchen counter, I figured I really don't have much of a choice at this point.
This soup differs from the usual Pinterest plethora, though -- the curry, ginger, and chili powder give it a nice warmth that helps to cut through the gooey sweetness I usually associate with butternut squash soup (which is why I never order it at a restaurant). Plus this is a vegan recipe, void of all cream, making it healthier and definitely cheaper than its cream-laden alternatives.
This soup holds up well in the freezer, and can be made at home, vacuum sealed, frozen, and taken camping -- just reheat the bag in simmering water, cut open, and you're finished.
Everywhere you look these days there are recipes for butternut squash soup. I wasn't going to jump into this pool, but with several butternuts currently sitting on my kitchen counter, I figured I really don't have much of a choice at this point.
This soup differs from the usual Pinterest plethora, though -- the curry, ginger, and chili powder give it a nice warmth that helps to cut through the gooey sweetness I usually associate with butternut squash soup (which is why I never order it at a restaurant). Plus this is a vegan recipe, void of all cream, making it healthier and definitely cheaper than its cream-laden alternatives.
This soup holds up well in the freezer, and can be made at home, vacuum sealed, frozen, and taken camping -- just reheat the bag in simmering water, cut open, and you're finished.
Serves 4
Ingredients:
1 small butternut squash, peeled, seeded, and cut into large chunks
Olive oil spray
Salt and pepper
2 T olive oil (or butter, if keeping this recipe vegan is not important to you)
3 T flour
1 medium yellow onion, diced
2 cloves garlic, minced
1 t curry powder
1 t ground ginger
1 t chili powder
pinch cardamom, optional
4 cups vegetable stock (or chicken stock, if keeping this recipe vegan is not important to you)
sage leaves, roasted squash seeds for garnish, optional
Instructions:
Ingredients:
1 small butternut squash, peeled, seeded, and cut into large chunks
Olive oil spray
Salt and pepper
2 T olive oil (or butter, if keeping this recipe vegan is not important to you)
3 T flour
1 medium yellow onion, diced
2 cloves garlic, minced
1 t curry powder
1 t ground ginger
1 t chili powder
pinch cardamom, optional
4 cups vegetable stock (or chicken stock, if keeping this recipe vegan is not important to you)
sage leaves, roasted squash seeds for garnish, optional
Instructions:
- Preheat oven to 400 degrees. Lightly spray squash pieces with oil. Season with salt and pepper. Place on parchment-lined baking sheet and roast until soft and lightly browned, about 35-45 minutes (but watch carefully, as we've found that sometimes it takes significantly less time). Remove and let cool.
- Meanwhile, heat olive oil in a large stock pot. Add flour and stir, forming a roux. Cook roux until it smells nutty and is the color of peanut butter.
- Add onions, garlic, and spices. Cook over medium low heat about 10 minutes. Add a little of the stock if the onions seem to be browning too quickly.
- Add stock and squash pieces and bring to a simmer. Cover and cook for 30 minutes.
- Using an immersion blender, blend soup until very smooth. Season with salt and pepper.
- Serve with sage leaves (either fresh or fried), squash seeds, and freshly ground black pepper.
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