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Krisha

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Maria

Roasted Butternut Squash Soup

by Maria on September 24, 2013

 

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Making soup is usually quite simple, it just takes time.

The great thing about soups is they usually make enough for leftovers that can be kept in the refrigerator for a few days to be enjoyed with subsequent lunches or dinners. And some soups, such as this one, also freeze really well. Just portion the soup into quart-sized freezer bags, label and date, and you are saving time in the future.

So pick a weekday morning when the kids are at school to warm up the house by roasting a butternut squash. Or find a weekend afternoon where you have a couple of hours free to cook.  While the squash is roasting, and later simmering, you could prep another recipe for the week ahead, clean your kitchen, tend to your children, or maybe (just maybe) even sit and relax with a cup of tea and a magazine.

I came across this recipe when I was searching for ideas on how to make a dairy-free squash soup that was still rich in flavor. You could probably leave out the carrots or sweet potato, but since I had both on hand, I threw them both in. (And to see just how orange and vitamin-rich I could make this soup!) Give this recipe a try for yourself, it is so easy and so tasty, and yes, so healthful.

 

Roasted Butternut Squash Soup

Adapted from Roasted Butternut Squash Soup, Vegan: Ridiculously Easy by Steph Davis 

 

Makes about 8 servings

 

1 medium butternut squash (about 3 cups diced)

1 medium sweet potato

2 teaspoons extra-virgin olive oil

1 medium onion, chopped

2 large or 4 small garlic cloves, minced

2 medium carrots, diced

8 cups water

3 teaspoons salt, divided

Freshly ground pepper

 

  1. Preheat oven to 400 degrees F.
  2. Cut squash in half and scoop out seeds. Use a fork to poke holes in the sweet potato. Place both on a roasting pan and cook for about an hour in the oven, until tender when pierced with a fork. Turn potato over once during cooking. Let cool slightly.
  3. After roasting, heat 2 teaspoons olive oil over medium heat in a Dutch oven or stock pot. Sauté onion, garlic, and carrots for 5-7 minutes, until translucent.
  4. Add the water to the pot. Then scoop out squash and sweet potato and add that too. Bring to a boil and then simmer for 30-40 minutes without a lid.
  5. Use a stick blender to puree the soup. (If you don’t have a stick blender you can transfer to the blender in batches, but let it cool slightly first so you don’t burn yourself.)
  6. Add salt, starting with 1 1/2 teaspoons, and adding more, ½ teaspoon at a time, stirring and tasting in between, until desired taste is achieved.  Season with pepper to taste.
  7. Simmer some more and enjoy!

 

Nutrition Info: (1/8 of recipe using 2 t salt) 60 calories; 12 g carb; 1 g fat (0 g sat); 1 g protein; 3 g fiber; 600 mg sodium.

 

So you know how I felt about the soup. But what about the kids? The boys were served tasting portions of this new soup for dinner alongside tried and trusted grilled cheese sandwiches. Elliott thought it was okay, but Henrik wasn't so sure and said he needed more time to decide whether he likes it or not. (I will take it as a good sign that he didn’t spit it out, maybe the next time he will like it a little more?)

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Comments:

Posted by jane on
Sounds fantastic! I cant wait to try it!!
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