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Butternut Squash Soup (Vegan-Friendly)
November 10, 2016
Given my recent trip with the fam to a vegetable farm, and with chilly breezes in the air, it's really starting to smell like winter. And yes, I know, winter is still a while away, but it'll be here in no time - I mean it's getting colder and colder each day.
So what better way to warm up than by making butternut squash soup? It's pretty much a standard this season, and it's a great way to use bulky veg like butternut squash, carrots and sweet potato. Also, since 'souping' is the new juicing, and we all love a nice big bowl of soup in this cold weather, I thought I'd share and give you my take on a butternut squash soup.
It may seem like a lot of work, but truth be told, it's actually quite easy. The only tough thing about this recipe is peeling and chopping the veg, but once that's done, it's smooth sailing.
You start with your chopped squash, carrots, sweet potato and onions. Heck, if you have celery, throw a stalk in there too. You drizzle with some olive oil, salt, pepper and your fresh herbs, and toss them together til they're all nicely coated. Spread it all in one even layer on a large baking sheet, or two, if all you have are small ones like mine.
Roast these babies for about 45 minutes, occasionally rotating your trays and mixing up the veg every now and then so browning is even - and browning is key! You want that caramelization!
While all this is happening, you can flavour your broth. This step, is totally optional, but because I wanted a little more flavour in mine, I decided to sauté a bit more onion, garlic, and herbs before adding in my broth.
After the broth has simmered for about 5 minutes, we add in the hot roasted veggies, bring that all back to a boil, then once again, simmer for 5 minutes, then remove from heat.
Next is blending it all together. Of course, you'll need to be very careful during this step - taking your pot off heat, before using your immersion blender. If you are using a regular blender, you'll need to do this in batches, and with extreme caution.
See my note at the end of the recipe for tips on how to do this safely.
Once you've gotten your soup to the perfect consistency (and by perfect, I mean whatever suits you! You can make your soup a bit chunky, or completely smooth!), you can either serve it straight away, or to give it a bit of extra richness, you add in a splash of cream, which will give your soup that extra bit of oomf, and will turn your soup a velvety smooth and creamy consistency and taste.
Divide the soup evenly between bowls, garnish with chives (and additional cream, if using), and there you have it! Creamy, delicious, and velvetty-smooth butternut squash soup! Perfect for this cold weather to cozy up on the couch, while binge-watching on Netflix, haha
Seriously though, this soup is perfect for warming up the house and your tummies this fall and holiday season. So go ahead, enjoy this fall recipe and make most of what this season has to offer - its gonna be a yummy one!