Winter and the holidays is a perfect time to enjoy warm soothing squash soup.
I usually stock up on squash when it is on sale in the fall (squash will keep all winter long, when stored in a cool, dry, dark area). Then when the desire strikes, you’ve got it on hand.
This is a rich creamy soup that is vegan and full of flavour.
1 large butternut squash (halved vertically and seeded)
2 tablespoons of coconut oil or olive oil, plus extra for drizzling on squash
3/4 cup chopped onions (1 medium onion or one large shallot)
1/2 of an apple (peeled and diced)
1 clove garlic (finely chopped)
1/2 teaspoon rosemary
1/2 tablespoon maple syrup (optional)
1/2 tablespoon ginger (finely chopped)
1/8 teaspoon of ground nutmeg (or a pinch)
1/2 teaspoon crushed chilies (optional)
1 teaspoon sea salt, plus extra to sprinkle on squash
1/2 cup coconut milk
3 1/2 cups of of vegetable broth (homemade is best)
- Preheat oven to 425 degrees Fahrenheit. Line baking sheet with parchment paper. Place the squash on the baking sheet and drizzle with coconut oil, or any vegetable oil (it has a higher smoke point). Rub oil on – to cover the squash. Sprinkle the inside of the squash lightly with salt.
- Place the squash face down on the baking sheet and roast until tender, about 45 to 50 minutes. A fork can be used to poke the squash to see if it has cooked through. When ready set the squash aside to cool, about 10 minutes. Then use a spoon to scoop out the flesh and discard the skin. Set the squash aside in a bowl. This process can be done ahead of time, and the squash can be stored in the fridge for about two days
- In a large soup pot, warm 2 tablespoons of coconut or olive oil. Add chopped onion (or shallots if you prefer) and saute while stirring over low heat for about 5 minutes. Add garlic, ginger, rosemary, maple syrup, nutmeg, salt and chilies, while stirring occasionally, continue cooking over low heat for another 10 to 15 minutes, or until the mixture is soft, translucent and beginning to brown slightly.
- When the onion mixture is cooked to perfection, add the squash to the pot and stir. Then add 3 cups of vegetable broth, stir and cook on low to medium heat, bringing the mixture to a low simmer, about 10 minutes.
- Remove from heat and add 1/2 cup of coconut milk to the mixture and stir. Carefully use a food processor, blender or immersion blender to puree the mixture.
- Pour mixture back into the pot and simmer for another 5 to 10 minutes (stirring occasionally), or until the soup reaches your desired temperature.
- Taste the soup and stir in more salt and pepper, if necessary. Add more liquid, either water or broth to reach your desired consistency.
- Add your favourite garnish and serve immediately.
Left over soup can be stored in the refrigerator for 4 days, or frozen for up to 3 months.
For chef quality velvety smooth texture, pass the puree through a sieve (just after blending process (step 5) and continue with step 6)
Recipe by Marijuana.Ca