BUTTERNUT SQUASH SOUP
The referral of a wonderful buyer from another ActiveRain member is what brought about this share! As it happens, when I was introduced to the buyer, the conversation that assured that we were going to love working together was…you guessed it, FOOD!
From an early age, my gourmet chef grandmother taught me that food is often the glue that brings us together. The referring agent previously shared with me that one of their favorite soups was the soup that actually started the conversation about food with their referral client. There’s that ‘glue’ MawMaw taught me about!
I got my love for cooking from my MawMaw and because of her, I love trying new recipes. Thanks to one of my clients who had my husband and I over to dinner, serving this soup, I fell in love with butternut squash soup. I had cooked it in other recipes in the past and really wasn’t all that crazy about it. I didn’t dislike it, but butternut squash just was not at the top of my vegetable list! However, I had never made soup with it either.
My cooking style is all about exploration and creativity. I love experimenting with different cuisines, ingredients and techniques to create unique dishes that reflect my personal flair. Whether it's blending spices from various cultures or adding my own special touches to classic recipes, I enjoy the process of combining diverse elements to craft meals that are both innovative and delicious. For me, cooking is a dynamic adventure, always evolving and full of delightful surprises.
Trying to stick to a healthier lifestyle, I have found myself tweaking many recipes and this one took ½ dozen reiterations! I think the coconut milk makes this recipe simply divine!
INGREDIENTS
- 6 ½ cups butternut squash (2 #) peeled and chopped
- 1 Tbsp extra virgin olive oil
- ½ tsp thyme
- ½ tsp basil
- 1/4 tsp sea salt
- ⅛ tsp black pepper
For the Soup:
- 2 Tbsp extra virgin olive oil
- 1 medium onion, chopped
- 1 - 2 Tbsp minced garlic (I prefer more!)
- ½ tsp cumin
- ½ tsp paprika (I use smoked paprika but, you can use regular)
- 3.5 cups vegetable stock or chicken bone broth (I almost always use the bone broth but, to keep it VEGAN, you'll want to use the vegetable stock)
- 1 Tbsp low sodium soy sauce
- 1 cup unsweetened coconut milk
- Sea salt and back pepper, to taste (I use smoked black pepper as well)
INSTRUCTIONS:
- Preheat the oven to 400°F.
- Add peeled and chopped butternut squash to a mixing bowl. Add the olive oil, thyme, basil, sea salt and pepper. Toss the butternut squash.
- Line baking sheet with parchment paper and spread the butternut squash, spreading out the chopped squash evenly.
- Bake for 30 minutes until roasted.
- During the last 10 minutes of roasting the squash, start the soup. To your soup pot, add 2T olive oil, the chopped onion, crushed garlic, cumin and paprika. Sauté until the onions are softened.
- When the roasted butternut squash is finished, add it to the pot with the onion toss together.
- Add the vegetable stock and soy sauce.
- Bring to a simmer for about 15 minutes.
- Remove from the heat and with an immersion blender (handheld blender), blend the soup directly in the pot to the thickness you want. *Some people prefer larger chunks, others like it thinner. I like the happy medium!
- Stir in the coconut milk.
- Add sea salt and ground black pepper to taste.
- Serve topped with a sprinkle of ground smoked black pepper and a sprig of fresh thyme.
ENJOY!
And, many thanks to Wanda Kubat-Nerdin - Wanda Can! & Kathy Streib for hosting our super fun challenge this month!
© Debe Maxwell, CRS | The Maxwell House Group | Savvy + Company | SavvyBroker@me.com | BUTTERNUT SQUASH SOUP
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