The month of November just sneaked on us this year without further notice and we are finding ourselves adding a few layers to keep warm as the temperatures are slowly dropping down, the air is crisp and the days are getting shorter now.
After a busy afternoon in the outdoor with the children raking the last leaves and picking up countless branches, I decided to make my old time favorite Roasted Butternut Squash Soup to keep us warm and cozy. Not only does the soup taste velvety, rich and flavorful, but it is also filled with beta-carotene antioxidants from the butternut squash, minerals, vitamins, and lots of fibers. It is a delicious simple recipe to make at home for your loved ones or bring at a potluck dinner to share with friends. Feel free to substitute with any winter squashes available at your local market.
Roasted Butternut Squash Soup
serves: 6 to 8 (vegetarian, vegan, gluten free, dairy free, soy free, nut free)
Ingredients:
1 large butternut squash (about 2 1/2 lb or 1.1kg), peeled, seeded and cut into 2" (5cm) pieces 2 medium sweet onions, peeled and cut in quarters 3 garlic gloves, peeled 2 organic Granny Smith green apples (or any tart apples) cored, quartered, peeled or unpeeled (your choice) 2 Tablespoons coconut oil, melted (or oil of choice) sea salt & freshly ground black pepper to taste dash of cumin (optional) 5 cups (1.2 l.) homemade (or store-bough) vegetable stock fresh herbs, minced
Directions:
Preheat the oven to 400ºF (200ºC). In a large baking sheet, toss the pieces of butternut squash, onions, garlic and apples with the melted coconut oil to coat (make sure your butternut squash is at room temperature or the coconut oil will solidify in contact with cold ingredients!) Season with sea salt, cumin if using. Roast in the oven for 40 minutes, making sure to stir after 20 minutes. The vegetables should be fork-tender and lightly browned. Put half of the vegetables with 2 1/2 cups (590ml) of vegetable stock in a large food processor or high speed blender and purée until smooth. Pour the mixture into a new pan. Repeat with the other half of the vegetables and stock. Add the remaining puréed mixture to the pan. Add more stock if the soup is too thick. Season to your liking then heat to a simmer. Serve with a sprinkle of minced fresh herbs of your choice (green scallion, cilantro, chive, parsley) and a drizzle of extra virgin olive oil. To save time, you could certainly used some already peeled, seeded and precut butternut squash pieces. Line your baking sheet with parchment paper for easy cleaning. The cooked vegetables could be made in advance and kept in the refrigerator for 2 days prior to making the soup mixture with the stock. You might want to pair the soup with a crusty crunchy bread of your choice, my kids like it with our homemade sourdough seeded multigrain artisan boule for the added texture and goodness. Whatever your preference, you could be assured that this roasted butternut squash soup will be soothing and comforting to your soul on a cold day or night.Thanksgiving is just around the corner and everyone will be busy preparing for the traditional American family meal this week no matter what one’s belief, diet preference, or life style, this wonderful Holiday is a time of gathering around the table with families and friends, a time to be thankful for one another, a time to be grateful for the bountiful table, a time to cary on the tradition and making lovely memories together.
Wishing you and your family a Happy Thanksgiving!
With gratitude,
Ketmala
Ketmala's Kitchen 