Baby, it’s cold outside!!
We live an hour north of Toronto, Ontario, Canada, and let me tell you, our little town is finally feelings winters freeze.
Contrary to popular opinion, we are not living up here, year round, in igloos while wearing plaid and fur trimmed jackets. A few short weeks ago we were actually sporting sweaters and jumping in leaf piles and a few short weeks before that we were soaking up the hot rays of summer while lying on the beach.
Today, though, we are all tucked safely in our homes or our work buildings (not igloos) staying clear of the -9C weather.
The verdict might be out on whether or not we say “Eh?” after every sentence in Canada, but one thing is certain: it most definitely IS soup weather here!
If you have cooked any of the recipes found around these parts, then you know that I try to cook healthfully, simply and with as few steps as possible. That is why this Roasted Butternut Squash soup is simply divine and takes little effort to whip up. I swear.
It is also just a total bonus that it is vegetarian, vegan, dairy free, and gluten free.
THIS soup is for everyone.
To make your own Roasted Butternut Squash Soup, you will need to gather:
2 medium, approximately four pounds of butternut squash
1 medium yellow onion
1 medium tart apple (granny smith or whatever you prefer)
2 1/2 cups of vegetable broth (or chicken if you prefer)
2 1/2 cups of water
2 garlic cloves
1 tsp of Cayenne pepper
1tsp of curry powder
2 tsp of coconut oil
- I’m not one for fiddling with cutting apart hard squashes and risking losing a limb in the process. So simply cut your butternut squash length wise and scoop out the seeds and stringy center.
- Next, turn your oven to 450F. Your kitchen will be warm in no time. 😉
- Place your squash facing downward with the rounded part facing up. Put it on a lined baking dish and roast for approximately one hour or until you insert a knife into the skin and it easily penetrates the outer layer.
- Next, take a medium size onion and chop it and do the same with a medium size granny smith apple.
- Warm up 2 tsp of coconut oil in a large pan and cook the onion and apple until soft.
- Once your squash is cooked, let cool to the touch and then scoop out all of the soft inside with a big spoon.
- Add the squash to the pan with the apple and onion and add in your vegetable broth and your water.
- Add 2 cloves of garlic, 1 tsp of Cayenne pepper, 1tsp of yellow curry powder and 1 1/2 tsp of salt. Add pepper or chilli flakes as desired.
- Once all the ingredients are warmed in your covered pan, use a hand blender to emulsify the soup to whatever consistency you desire.
- Serve as a starter, as a main meal or freeze in family size portions in your freezer. Or eat it all in one serving and leave no leftovers like we did. 😉
Bundle up my friends, eat some good warm food and stay holed up in your
igloos homes when the weather is too cold.
It is the time of year for family, food and fun, and I for one, am going to embrace all three.
I’m going to start by getting my kiddies to peel the onion and garlic (it makes them tough!) and together we are going to try our hands at this recipe once again. 🙂
Maybe this time we will make enough to freeze.
Though, I doubt it will last. 😉
Happy Cooking friends!