butternut soup

butternut squash apple soup vegan dairy free

Butternut squash always reminds me of fall.  I grew some over the summer at my Nanas house and they were so easy and produced heavily.  They were a gorgeous glowing orange, seriously brighter than any I have seen in the store.  See?

organic homegrown butternut squash

They also store very well too.  I have been keeping them in my garage where it is cold and dark, and they have lasted well for about 3 months.

I had one last squash kicking around the garage so I decided to use it for dinner last night in a creamy pureed soup.  I usually use a very basic recipe from Cooks Illustrated (with a few swaps to veganize it) but this time I added some apples because my little asked for a sweeter soup.

If you prefer a totally savory soup, omit apples and add .5 pound of squash.  This soup is very simple and lets the butternut flavor really shine through.

*PLEASE do not buy pre-cut cubes of butternut squash.  They are dry and stringy and bland and make for an awful soup.  With such few ingredients, it is imperative that you use the best.  Organic squash has a better and deeper flavor in my opinion.

I know cutting a hard squash takes a little time, but it’s so worth it. (If youre scared you’ll cut your hand off, watch this Martha Stewart how to video.)

Creamy Butternut Squash Soup.

2 tablespoons coconut oil (optional)

1 yellow onion, chopped fine

3 pounds (about 1 large) peeled, de-seeded and cubed butternut squash, seeds reserved to roast for garnish

2-3 cups vegetable broth

1 large sweet apple, cored and chopped

1 can of coconut milk (I used full fat organic)

Few sprigs of thyme

Pinch of freshly grated nutmeg

Melt the coconut oil in a heavy bottomed large dutch oven or pot over medium heat.  Add the onion and cook until softened, about 5 minutes.  Add the squash and cook, stirring occasionally, about 2 minutes.  Add the apples, 2c of broth, coconut milk, thyme, and nutmeg.  Stir to combine and bring to a boil.  Turn heat down to a touch over a simmer, cover and cook until squash is very tender, about 20 minutes.

While the soup is simmering, spread your seeds out on a baking sheet (either nonstick or lined with parchment), toss with a few teaspoons of oil, sprinkle of s+p, and roast at 375F for 10-15 minutes, or until browned.

Turn off the heat on the soup and uncover.  Remove the thyme and compost it.  Transfer soup to a blender and puree till smooth.  Taste and add salt and pepper to your liking.  If too thick, thin out soup with the last cup of broth.  Pour into bowls and top roasted seeds.

I topped mine with a bit of leftover cashew cream I had, too (1 cup cashews soaked 15 minutes in boiling water and blended with 1/2c of water + 2 teaspoons lemon juice).  Goes great with a little toasted bread and a kale salad!

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