Hearty Butternut Squash Soup
Hot soup for cold days.
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The Big Dark
The big dark is that time of year between late October and sometime in April when the RAIN comes. Days are filled with dark clouds, fog, sleet, and snow. The clouds are heavy on the west side of the Pacific Northwest; the sun rarely gets through. At Spruce And Fjell, we call it “the cozy time.” We all love it. Hibernation, hot soups, good books. Learn more about how we cope with The Big Dark, and why we love this time of year.
This is the perfect time for hot Butternut Squash Soup.
Secrets To A Good Soup
I have two secrets to share that will increase flavor and ease of making this soup.
1. Easily Cut Through The Shell
Butternut squash is flavorful, but is also very difficult to cut. The solution? Cut slits approximately 1” wide in random places around the squash. Place the squash on a paper towel and microwave it for 5 minutes. Though only partially cooked, it will now be much easier to cut.
Let it cool; then use a knife to cut it into two pieces (cut cross-wise). Cut off the outer shell layer. Remove seeds and cut the remainder into 1” size cubes.
2. Flavorful Veggies
Roasted vegetables are the key to a good soup.
Place vegetables in a bowl with the oil and seasonings. Toss well to coat all surfaces.
Line a rimmed cookie sheet with foil; spray with vegetable spray.
Place all vegetables onto the rimmed baking sheet, in a single layer.
Roast for specified time. The following photo includes brussels sprouts, which are not used in this recipe, but it is a good image of roasted veggies. These yams and brussels sprouts were roasted for my vegetarian stuffing that is made with gluten free pumpkin bread - perhaps I shall share that in the future. Super yummy!
fresh garden peppers
2 tablespoons avacado oil
several leaves of fresh basil (I tear about 3 or 4 leaves into small pieces - or you can use 1 tsp of dried basil or oregano)
salt-free seasoning (to your taste)
1 butternut squash, cut into cubes (see directions below)
2 medium carrots, peeled and cut into 1/4” slices
1 medium sweet red or yellow pepper
1 apple (the apple adds sweetness; I like Fuji or Gala)
1 yellow onion, chopped
2 cups vegetable broth
1/2 teaspoon dried oregano
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes (optional)
1 cup (or more if needed) milk: almond, coconut, or your choice
DIRECTIONS
preheat oven to 400 ° F
Use a knife to cut several 1” wide slits into the butternut squash. Place the squash on a paper towel and place in the microwave. Microwave for 5 minutes. Let the squash cool. Cut the squash cross-wise, Using a knife, remove the peeling. Remove the seeds. Cut the squash into 1” cubes.
Peel the carrot and cut into 1/4” pieces.
Peel the apple and cut into cubes.
Slice and cut the onion into chunks.
Mix the oil and salt free seasoning (and dried oregano if using instead of fresh basil); set aside. Place the vegetables and apple (fresh basil, squash, carrots, red or yellow pepper, apple, onion) into a bowl. Add the oil mix; toss to coat well.
Lay the vegetables and apple on the prepared rimmed cookie sheet (foil sprayed with oil). Roast at 400 degrees 20-30 minutes.
Place the roasted veggies/apple into a food processor. Add the broth and seasonings (oregano, nutmeg, red pepper flakes). Pulse until blended to desired consistency.
Add the milk to the processed veggies and pulse until blended.
Place the soup into a large pot and heat through on medium heat, stirring until desired temperature, or place into a crock pot heat through and keep warm.
Related Projects
Easy Firepit Project stay warm on cold evenings
Woven Crochet Lap Cover protect your lap when holding hot soup
