Butternut Squash Soup #comfortfood #easyrecipe #food #whole30
How to make vegetable broth from scraps: th-cam.com/video/BewcdDgEaYw/w-d-xo.html
There are a million ways to make butternut squash soup so here’s mine. It’s likely one of the easiest you’ll find. You’ll roast the squash to get a flavour boost and while you roast it, you can prepare the rest of the ingredients, which just involves rough chopping and opening a can.
This recipe is vegan, gluten-free and whole 30 compliant. I have made this with low sodium store bought chicken broth and it tasted exactly the same. I wouldn’t recommend using Better Than Bouillon as the taste would likely be too strong.
If possible, sharpen your knife or use your sharpest knife.
Tip: To slice the butternut squash in half, cut off the top and bottom ends to create stable surfaces. Stand the squash upright, insert your knife and carefully slice down the middle. Go slowly, rocking the knife while applying pressure. This is the most difficult part when making this soup. If the skin is very tough, microwave the squash for 1-2 minutes to soften it slightly.
Ingredients:
1 butternut squash (1.6kg)
olive oil
salt and pepper to taste
½ tsp ground cinnamon
¼ tsp ground nutmeg
1/8 tsp ground allspice
1 large carrot
½ yellow onion
2 cloves garlic
ginger
1 apple (any red apple)
1 tbsp coconut oil
900 ml vegetable broth
1 can coconut milk
salt and pepper to taste
Instructions
1. Preheat the oven to 375F or 190C.
2. Slice the butternut squash in half (see Tip above). If the squash is “tall,” consider cutting it in half to separate the neck from the fat body. Use a large spoon to scoop out the seeds. Either toss the seeds or keep them and roast them later.
3. Line a large baking sheet with parchment paper.
4. Line the butternut squash on the baking sheet, skin-side down. Add salt, pepper, the cinnamon, allspice and nutmeg. Then pour over some olive oil and rub it into the squash. Flip the squash over so it’s flesh-side down and place it in the oven and bake for 50 minutes or until a fork can easily push into the squash.
5. Peel the carrot and ginger, remove the skin from the garlic and onion. Save the carrot, ginger, garlic and onion scraps for stock. Rough chop everything and add it to one bowl.
6. Peel and core the apple, then rough chop and place in a separate bowl.
7. Place a dutch oven or large pot over medium heat. Add the coconut oil (or any other oil) and let it heat, then add the garlic, ginger, carrot and onion. Sauté for 15-20 minutes, stirring often and adjust the heat to ensure it doesn’t burn.
8. Add the apple and continue sautéing for another five minutes.
9. Add the broth and stir everything to combine. Adjust the heat so it simmers.
10. By this point, the squash should be cooked. Remove from the oven and once cool enough to handle, scrape the flesh out of the squash, being careful to avoid the skin. Drop the flesh into the dutch oven.
11. Let everything simmer for another five minutes.
12. Add the coconut milk and stir well to combine.
13. Use an immersion blender to purée the soup while in the pot. Blend until you like the consistency. If it’s too thick, add some liquid (i.e., broth, coconut milk, cream or water, etc.) and continue to purée. Note: If you want to use a food processor or blender, let the soup cool and then blend, then return to the pot to heat.
14. Taste and salt, if needed.
15. Garnish and serve!