Having to clean, seed, peel and dice squash can be a pain. So I decided to come up with an easier way of fixing squash.
This recipe is simple, just cut the squash in half then roast it in the oven. Roasting also preserves the robust squash flavor and makes it easy to scrape out of the skin to be sautéed with carrots, onions and spices.
Serve with a fresh loaf of hot bread, steamed vegetables and voilà, a perfect fall feast.
Don’t forget, squash soup can be prepared any time of year!
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- * 2-3 TBSP olive oil (or butter)
- * 1 onion, diced
- * 2 small or one large butternut or acorn squash, peeled and chopped
- * 4 carrots, sliced
- * 5 cups vegetable broth or coconut milk (in the can, use full fat otherwise the soup will be watery)
- * 1/3 cup apple cider
- * 3-4 cloves garlic, minced
- * 1 TBSP fresh ginger, minced
- * 1 teaspoon curry powder (optional)
- * 1 teaspoon rock salt or Himalayan salt
- * Fresh ground pepper to taste
- * 1 pinch of cayenne (optional)
- Preheat oven to 400°F (205°C)
- Lightly oil a small baking pan. Place squash face up in pan then brush the squash with oil, salt and pepper to taste. Roast for 30-50 minutes or until squash is tender
- While squash is roasting; peel, core and cut the apples. Dice onions and carrots. Place the apples, onions, carrots and spices in a large saucepan with the remaining oil. Sauté, stirring occasionally for about 7 minutes or until vegetables are soft. Remove from heat and set aside.
- When the squash is done, set aside to cool. Once cooled, scoop out the flesh with a large spoon. Throw away the skin. Add squash and broth to vegetable mixture. You can also add extra salt and pepper to taste. Bring the mixture to boil then reduce heat to medium or low. Simmer for 15 minutes.
- Allow the mixture to cool slightly. Using a blender or food processor, purée the soup in batches until smooth
- Return to heat after blending. Serve hot with garnish such as parsley, cilantro, or preferred spice
- If you’re making the soup in advance, cool to room temperature, cover, and refrigerate for up to 3 days. You can also freeze it for up to 1 month
- Using coconut milk will give you a creamier soup
- Diet Type: Vegan
- Diet Tags: Low Calorie, Gluten Free
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