First up ....hmmm...I might do a series every week.....is roasted butternut squash soup. I have tried butternut squash soup over the years, some good, some not so much. This one here is definitely my favorite version for a couple of reasons. One, if you have ever tried to cut up a butternut squash in pieces to then boil the crap out of them and make it into soup, well you know it can be a dangerous task. And anyone that knows me, knows that me and knives do not go together at all. The more difficult the veggie is to cut, the greater the likelihood of an ER visit. So, by only having to chop these squashes up a minimal amount of times (like twice), we are all a happy, 10 digited family. :D
Second, roasting the squash brings out the sweet flavor of the vegetable that cannot be achieved by boiling and when mixed with the butter and salt to start in roasting and then adding it to the soup you get an oh-so-yummy flavor that cannot be replicated otherwise.
And finally, since I have so little time, I can make this in pieces and prep ahead, roast one night and soup the next night for a quick dinner. Once you have this roasted in can be store in the fridge for a few days until you are ready for the soup and it cooks up really quick.
So on to the recipe.....
Roasted Butternut Squash Soup
Prep time - 1 hr to roast squash
10-15 min to chop ingredients and get ready
15-20 min to cook
2 medium squash (3-4lbs)
1 tbsp. vegan butter
1 yellow onion, diced
3 cloves garlic, diced
2 tbsp olive oil
1/2 c. (1 stick) vegan butter (I used earth balance)
2 1/2 c. veg. broth
2 1/2 c. water
1 1/2 tsp. kosher salt
1/4 tsp. pepper
1/3 c. rice milk (or you can use soy milk)
2 tsp cornstarch
Toasted squash or pumpkin seeds (recipe below)
- Preheat oven to 425.
- Cut squash in half, then cut the half in two more equal halves.
- Scoop out the seeds and wash, rinse, dry and save for toasting.
- Line a baking sheet with foil and place squash pieces fleshy side up.
- Melt butter in microwave then brush all over the tops of the squash.
- Sprinkle with salt/pepper if you want.
- Roast for 50 minutes to one hour (should be able to pierce with a fork).
- When squash is done set aside to cool until you can handle it.
- At this point, you can scoop out the squash from the skins and put it in a storage container and put in the fridge for when you are ready to do the soup (if you do it late at night like me)
- Continuing on to soup, heat oil and half the stick of butter in stock pot. Add diced onions. Saute until they are soft, about 5 min.
- Add other half of butter and melt it, then add the diced garlic and saute for 1-2 minutes more.
- Add the squash to the pot and mix it all together.
- Add the veg broth, water, salt and pepper and mix it all in, bring to a boil.
- Reduce heat to med-low and simmer for 15 minutes.
- Meanwhile, mix the cornstarch with the ricemillk until it dissolves.
- Add the rice milk with the cornstarch mixed in to the soup and stir. Remove from heat.
- With an immersion blender, blend all the squash until it is nice and thick. If you do not have an immersion blender, you will need to add this to a regular blender a few batches at a time until it is blended then put back in pot. I would highly recommend the investment of an immersion blender if you are going to be doing some soups. Just so much easier.
- Do a taste test and add more salt/pepper or any other spice you might want if needed.
- Serve with toasted squash seeds and avocado slices.
TOASTED SQUASH SEEDS
Seeds from squash or pumpkin
1 tsp olive oil
- Preheat oven to 375
- Spread washed, rinsed and dried seeds on baking sheet
- Drizzle with the oil and add salt. Mix them all around on the sheet and spread back out
- Toast for 7-9 minutes until golden brown and crunchy.