Winter Butternut Squash Soup

Two soup recipes on the NG blog in one week? That’s when you know we’re getting into the winter spirit! Although it rarely get cold for very long here in Florida there’s a wonderful sense of Christmas that start to develop during this month. Lights are hoisted up, and decorations are being displayed around town. The weather gets cooler and the humidity is finally gone. It’s the only time of the year that warrants plenty of hot beverages and warm soups!

Butternut Squash

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Most people either love Butternut squash soup or hate it. My husband is the latter and I am the former. I absolutely love it, it’s creamy and filled with fiber, potassium, and protein. It’s also an excellent source of Vitamin A, C and a good source for magnesium. It has a sweet nutty flavor and if you top it with the right garnishes it’ll be a winter favorite at any dinner table! This recipe is both vegetarian and vegan friendly, and so much fun to display as either a side dish or main entrée.

 

Winter Butternut Squash Soup (Vegan & Vegetarian)

  • 1 large Butternut squash (roasted in oven)
  • 4 cloves of Garlic
  • ½ small onion
  • 2 c. low sodium organic vegetable broth
  • 1 c. water or coconut milk!
  • ¼ tsp. salt
  • Pinch of pepper
  • Pinch of cinnamon
  • 1 tbsp. olive oil

Toppings

  • Honey
  • Walnuts (chopped)
  • Pomegranates (optional)

 

Instructions

Set oven to 375o F. Cut butternut squash into 2 inch pieces and roast. After squash has finished turn off oven and heat a medium pot over medium heat. Add olive oil, garlic and onions, sauté until light golden brown. Add squash, broth, water (or coconut milk) and use a potato masher to slowly combine the butternut squash pieces into the mixture. Using an immersion blender, or transfer soup to a regular blender, and purée on high until creamy and smooth. Return back to pot.

Taste and adjust seasonings to preference, adding more pepper, salt, or cinnamon as needed. Continue cooking for a few more minutes over medium heat. While waiting for the soup, set parchment paper over baking sheet, add chopped walnuts and toss with a drizzle of honey. Bake in oven at 350o F for 8 minutes.

Serve as is or with garnishes of choice. Store leftovers in the refrigerator for 3-4 days, or in the freezer up to 2-3 weeks. Just as is most dishes, best when served fresh. Enjoy!

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