Roasted Butternut squash soup

I used to not be a fan of squash. Probably because, being vegan all these years, I have been served countless meals at restaurants that consist of squash. Seems most non-vegan restaurants chefs believe if you are vegan you must love squash. I always ask the waiter or waitress if the chef can prepare me a vegan option and, without fail, a plate of squash shows up dressed up with some kind of sauce, micro greens, rice, or couscous. Enough already.

In the recent years, however, I’ve started preparing squash at home and have found that I am actually a fan. I love to stuff them, roast them, and puree them. I created this recipe using up some of the squash collection piled up on my counter top right now. It’s a creamy, rich soup, and we are going to snaz it up with some fun toppings and make it a hearty meal. Its easy, and delicious

• TIP: When choosing a winter squash, make sure it has a hard rind and feels heavy. Also, the stem and rind should be undamaged.

Butternut squash soup

Patty Malcolm | Chickfoodtv

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course dinner

Servings 6 servings

Ingredients

  

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SOUP

• 2 medium butternut squash (approx. 6 cups) peeled, seeds removed and chopped into equal sized chunks
• 4-5 garlic cloves peeled and chopped
• olive oil extra virgin
• salt & fresh ground pepper
• 1 large white or yellow onion
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1 1/2 tsp ginger freshly grated or paste
• 1/2 tsp fresh thyme chopped
• 3 cups water or vegetable broth
• 1 cup almond milk unsweetened
• juice of two limes

SHIITAKE BACON

• 1 pound shiitake mushrooms trimmed and thinly sliced
• 1/4 cup olive oil extra virgin
• 1 1/4 tsp salt
• 1/2 tsp fresh ground pepper

MACADAMIA NUT SOUR CREAM

• 1 cup macadamia nuts soaked in warm water for 1 hour
• 1 tbsp lemon juice fresh squeezed
• 1/2 tsp salt or to taste

Instructions

 

• SOUP INSTRUCTIONS:
  

  PREHEAT. oven to 400°. 

  PREPARE. To prepare the squash for roasting, trim off both ends of each butternut squash, then cut through where the neck meets the bulb. (This makes it easier to peel.) Peel both pieces of squash with a vegetable peeler. Cut squash neck and bulb in half lengthwise. Using a spoon, scoop out seeds from each half of the bulb; discard seeds. Place squash pieces cut side down on board and cut each piece in half lengthwise. Cut squash crosswise into 1"-thick slices. You don't need to worry about beautiful knife work here, but it's good for the pieces to be similarly sized so they cook at the same rate. 

  ROAST. On two sheet pans lined with parchment paper, add your butternut squash pieces and garlic cloves (skins removed). Drizzle olive oil over squash, add salt & fresh ground pepper and give them a good mix to make sure the oil is distributed evenly. Place both pans in the oven and Roast for 30-35 minutes, stirring once or twice, cooking until squash is fork tender. Remove any garlic that seem to be over roasting and set aside. Once done, remove and let cool for 10 to 15 min.

  SAUTE. In the meantime while squash and garlic is roasting. Heat 2 Tbsp. oil in a large Dutch oven or saucepan over medium heat. Add onions, ¼ tsp. red pepper flakes, and 1 tsp salt, sauté until onion is translucent and soft, 4–5 minutes. Add ginger, 1/2 teaspoon fresh thyme and sauté another 1-2 minutes. turn off heat and set aside. 

  COMBINE. Time to combine your squash and garlic to the onion mixture, add 3 cups water, or enough to just submerge the squash,  and 1 cup of almond milk, add some salt, then stir to combine. Raise heat to high and bring soup to a boil. Once soup is boiling, reduce heat to medium-low and simmer, stirring occasionally, 10-15 minutes.

  BLEND. Set up your workstation. You’ll need your pot of soup, blender, a large bowl, a ladle, and a clean kitchen towel all within arm’s reach. Using ladle, fill blender pitcher no more than halfway with equal parts broth and vegetables (don't fill it up, it will overflow as it blends!). SECURE the blender lid, cover with a folded kitchen towel and hold down, start out blending on a low setting and then increase until soup becomes smooth. Slowly remove lid away from you to let steam escape (many blender lids come with removable vents). Transfer to a large bowl. Repeat, working in batches, until all soup is blended.

  TRANSFER. Transfer soup back to your dutch oven on the stove top and cook over medium heat Stir in lime juice. Taste and add more salt & fresh ground pepper if needed.

  SERVE. Ladle soup into bowls. Top with Make Ahead garnishes (see below) serve and enjoy. PICTURED. I garnished with macadamia nut cream, shiitake bacon, toasted pumpkin seeds and extra fresh thyme, red pepper, black pepper and a lime wedge. 
• 
  

  MAKE-AHEAD. SHIITAKE BACON DIRECTIONS:

  PREHEAT. Preheat the oven to 375°F.

  COOK. On a large rimmed baking sheet, toss mushrooms with oil, salt, and pepper. Bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp.

  COOL. Shiitake bacon will crisp more when cooled.
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  MAKE-AHEAD. MACADAMIA NUT SOUR CREAM: 
  

  SOAK. Soak nuts in warm water for 1 hour. Drain and rinse.COMBINE. Combine macadamia nuts, lemon juice, salt and water if needed in a high speed blender until smooth. 

Keyword soup recipe, squash

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