Recipe by Chef Cindy
Besides being surrounded by beautiful colors from the fall foliage in the northeast, we delight in the abundance of squash that becomes available to us from our local farmers or markets. Roasted Butternut Squash Soup is a great fall dish to make!
The easiest way to cook most squashes and pumpkins is to simply place them in an oven and bake them. When they can be pierced easily with a fork, they can be sliced open, the seeds can be scraped out and then the "flesh" can be scooped out to be used in a recipe.
Benefits of butternut squash:
Butternut squash is a very sustainable ingredient to incorporate into your cooking. Out of all the squash, butternuts will last longer than any other winter squash when stored in a cool, dry and dark place. They are also great a source of vitamins and nutrients. For example, butternut squash are high in carotenoids which support eye health and are especially important for older populations. Butternut squash also have antioxidants which are known to decrease the risk of certain cancers, and Vitamin C, which is vital for maintaining a strong immune system. Lastly, butternut squash has a low carbon foot print of around 0.31 kg CO2e to produce 1 kilogram or 2.2 pounds of squash. They don't need very much water to grow and as long as pesticides are not used, they are not harmful to the soil.
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Roasted Butternut Squash Soup Recipe
- 1 Butternut Squash large
- 2 tablespoons extra virgin olive oil
- 2 tablespoon maple syrup
- ½ teaspoon salt
- ½ large onion
- 1 garlic clove
- 1 tablespoon oil
- ½ teaspoon salt
- 2 cups water
- 4 cups vegetable stock
- 1 cinnamon stick
- 2 bay leaves
- ½ teaspoon thyme
- 2 tablespoons Pepitas punmpkin seeds
- ¼ teaspoon oil
- cayenne pepper
- sea salt
- 2 - 3 tablespoons Pumpkin Seed Oil
- 3 sage leaves chopped fine
- Preheat oven to 375°.
- Peel and seed the butternut squash. Cut into cubes and put in a large bowl or measuring cup. It should be approximately 4 - 6 cups of butternut squash.
- Pour maple syrup and olive oil into the bowl and mix thoroughly. Sprinkle with salt and stir.
- Spread on a lined baking sheet and roast in oven for approximately 45 minutes.
- While roasting, dice ½ onion and chop garlic.
- In a large pot, heat 1 tablespoon oil, add onion and cook until softened. Add garlic and keep on heat for another 5 minutes without browning the garlic.
- Add 2 cups of water and 4 cups of vegetable stock to the pot. Add in the cinnamon stick, bay leaves and thyme.
- Simmer on low heat or set aside until the squash is ready. Add 4 cups of squash to the pot and cook on med-low heat for another 30 minutes. *
- Remove the cinnamon stick and bay leaves. You can blend with a hand blender right in the pot. Or, ladle carefully into a blender (in batches ½ way filled & top open to let heat escape - but covered with a cloth). Blend until there are no more chunks and the soup is smooth.
- Set aside covered in a pot.
- Place Pepitas on a baking sheet. Drizzle with olive oil and a small sprinkle of cinnamon, salt and cayenne and toast in the oven at 275° for 5 - 7 min.
- Heat soup and add more water or vegetable stock to thin out to desired consistency. Ladle soup into bowls. Top with Pepitas, a drizzle of oil and some chopped sage.