Friday, January 16, 2015

Roasted Butternut Squash Soup

I must have more recipes for butternut squash than any other food. I love it cooked in so many different ways. This recipe for Roasted Butternut Squash Soup came from a friend who tried it, loved it and passed it on. It's a great soup for a rainy day. But don't wait for a rainy day to try it—it's too good to wait. Besides we seem to be entering another dry spell here in California and you know we need the rain.

The Granny Smith apple provides a wonderful sweetness to this soup. While the fresh sage adds a touch of earthiness.

Roasted Butternut Squash Soup

yield 4 - 6 servings

category Soup
cuisine Vegan

1 butternut squash about 8″ long
1 Tbsp melted coconut oil
1/4 C cashews, soaked
6 sage leaves
3 - 4 vegetable stock
1 Tbsp coconut oil
1 shallot, diced
1 Granny Smith apple, cored and cubed
1 tsp sea salt
Pinch of pepper

1. Preheat oven to 325ºF.
2. Slice squash in half lengthwise, scoop out seeds and discard. Brush open faces of squash with melted coconut oil and sprinkle with a pinch of salt and pepper. Place squash face down in a baking dish and roast for 45 - 60 minutes or until soft.
3. In a blender, blend cashews, sage and stock until smooth. Leave in the blender and set aside.
4. Add coconut oil, shallot and apples to stockpot over medum heat. Saute for 5 - 7 minutes. Then add to blender mixture and process until smooth.
5. Once squash is cooked, scoop out the flesh. Add to the blender and puree until smoth and creamy. You may need to process half the squash at a time for lack of room in the blender. Stir to combine.
6. Pour blender contents into stockpot and heat—take care not to let it boil. Season with salt and pepper to taste. Serve warm.

What's your favorite recipe for butternut squash?



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