Butternut Squash Soup
T’is the season for soup!
It’s been a cold start to the year, especially if you live in or near Calgary, where the temperature at the end of December reached past -30°C. So on the days that you feel like cozying up at home and having some hot, homemade soup, here is the #1 recipe that I recommend you try.
Butternut squash soup is hands down my favourite puréed soup, as it has the perfect combination of sweet and savoury, and the creamy, nutty essence of the fruit itself. Little did I know, my friend Gwen (check out her blog here!) has been making her own recipe for a while now, and I jumped on the first opportunity to have a duo soup making day (i.e. where Gwen cooks and I eat).
Unfortunately, butternut squash harvesting days are over this time of year, so we only found one at the grocery store and had to use acorn squash to satisfy our squash quota. We do not recommend using acorn squash unless you are an expert squash peeler. Seriously, those things are hard to cut! (I watched as Gwen struggled.) Regardless, it still tasted AH-MA-ZINGGGG!
Total time: 1-1.5 hours
Makes 10-12 servings
- 2 butternut squashes (or 1 butternut, 1 acorn)
- 2 small russet potatoes
- 2 celery stocks (including leaves)
- 2 carrots
- 1 onion
- 1 apple (optional)
- 2 cloves of garlic
- 2 tbsp of coconut oil (or olive oil)
- 1.5 tbsp of butter for flavour (substitute with coconut oil)
- 1/2 cup of pecans: chopped and roasted
- 2 slices of ginger
- 1 tbsp of parsley flakes (or fresh parsley)
- 1/2 tsp of salt
- 1/2 tsp of pepper
- 1/2 tsp of nutmeg
- 1/2 tsp of Mrs. Dash: Extra Spicy
- 1/2 tsp of chilli flakes
- 1/2 tsp of saffron (optional)
- pinch of chili powder
- pinch of dill
- about 1L of organic chicken broth (or veggie broth)
- 1 bouillon cube, no MSG
Equipment You’ll Need:
- large, deep frying pan with cover
- small frying pan
- deep pot with cover
- hand blender
- measuring devices (if needed)
- Peel and chop the squash, fruit and vegetables into suitable cubes (no more than 1 cubic inch).
- Set your stove to medium-high for your large frying pan, add your cooking oil of choice, then place your chopped squash into the pan. After 2 minutes add the potatoes and sliced onion. Stir, add oil as needed, and cover.
- Wait about 5 minutes before adding the carrots, followed by another few minutes before adding the apple (if desired) and celery. Stir and cover.
- On the side, chop your pecans and roast them on the small frying pan. When they are roasted to preference, add them to the main pan.
- Keep stirring the main pan and then add butter or a vegan substitute for flavour.
- Add the ginger, nutmeg, Mrs. Dash, salt, and pepper to the pan. Stir and cover.
- When all appears cooked, transfer the ingredients from the pan to a deep pot and set the stove to medium-low heat.
- Add the remaining spices and pour the chicken or vegetable broth into the pot until the solids are fully submerged. Pour more broth as needed, top the pot up with water and add the bouillon cube.
- Let the soup simmer for 20 minutes in the pot, then check the density of the vegetables to see if they are ready to be blended.
- Grab your hand blender and start blending! Remember to keep the blender near the bottom of the pot as to not make a mess and to ensure all is blended to the same consistency.
- Add salt, pepper and your favourite spices to taste then blend again for good measure.
- Serve with a splash of cream and soy sauce and your best decorative toppings, and voilà!
Butternut squash soup à la Gwen is served!
Photos were taken by none other than Miss Gwen Roebuck.