Dan Blumenfeld

Squash Soup

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5 from 1 reviews
Winter Squash Soup
 
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Adapted from a recipe at Smitten Kitchen
Author:
Cuisine: American
Serves: 8 servings
Ingredients
  • ¼ cup (1/2 stick) butter
  • 1 large purple onion, chopped
  • 4 large garlic cloves, chopped
  • 5 cups vegetarian chicken-flavored broth (I like Better Than Bouillon's Vegetarian Chicken concentrate)
  • 3 pounds butternut and acorn squash
  • 1¼ teaspoons minced fresh thyme
  • 1¼ teaspoons minced fresh sage
  • 1½ teaspoons ground cumin
  • ½ teaspoon ground ginger
Instructions
Roast the squash
  1. Preheat the oven to 425
  2. Halve the squash and de-seed. (Rinsing, boiling in salt water, drying, seasoning, and roasting the seeds is a good optional move too)
  3. Coat the squash with olive oil, place face-down on baking sheet lined with parchment paper
  4. Roast until soft when stuck with a fork and slightly carmelized
Make the soup
  1. Melt butter in large pot over medium heat.
  2. Add onion and garlic and sauté until tender, about 10 minutes.
  3. Add broth, all squash and herbs; bring to boil.
  4. Reduce heat, cover and simmer, about 20 minutes.
  5. Blend until smooth (immersion blender is recommended, but batches in a standard blender work too)
  6. Season with salt and pepper, adjust other seasonings to taste.
  7. Delicious served immediately, even tastier the next day.
Notes
The original recipe is here: https://smittenkitchen.com/2006/10/winter-squash-soup-gruyere-croutons/

I omit the cream and use slightly less broth to make a thicker soup.
Nutrition Information
Serving size: 1 cup Calories: 125 Fat: 8g Saturated fat: 4g Unsaturated fat: 2g Trans fat: 0g Carbohydrates: 14g Sugar: 6g Fiber: 1g Protein: 2g Cholesterol: 15mg

 

Butternut Squash, Leek, and Apple Soup

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Delicious. Both myself and the kids loved it.

5 from 1 reviews
Butternut Squash, Leek, and Apple Soup
 
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Author:
Recipe type: Soup
Serves: 4-6
Ingredients
  • 2 Tbsp. melted coconut oil (or ghee)
  • 3 leeks
  • 1 medium onion
  • 5 cloves garlic
  • 1 large butternut squash (mine was about 2 lbs. / 1 kg)
  • 1 large, tart apple
  • 4 – 6 cups / 1-1½ liters vegetable broth, as needed
  • 1 tsp. fine grain sea salt
  • 1 tsp. ground cumin
  • ½ tsp. ground cardamom
  • ½ tsp. ground star anise
  • apple cider vinegar to taste (start with ½ tsp. up to 1 Tbsp.)
Instructions
  1. Preheat oven to 400°F / 200°C.
  2. Prepare all vegetables: chop leeks and onions, peel garlic (but leave it whole), peel butternut and cut into cubes, chop apple.
  3. Place all vegetables on a baking sheet with the coconut oil, toss to coat, and set in the oven to roast for 25-35 minutes until tender.
  4. Transfer roasted vegetables to a blender and add the spices and hot vegetable stock (you may need to work in batches). Blend on high until completely smooth. Taste, then add salt and apple cider vinegar, blend and taste again. Adjust seasoning to your taste, and add stock until the desired consistency is reached: I like mine quite thin so I use the full 6 cups / 1½ liters of stock.
  5. Transfer soup to a large cooking pot over medium heat to warm, if necessary. Divide soup equally among bowls and serve with croutons and freshly cracked black pepper.