Sage and Squash Soup

Butternut squash and sage: a classic combination. And one of my very favourites. If I learn how to make vegan pasta, you can bet I’ll be coming up with the best sage-and-butternut ravioli ever!

Gluten-free
Serves 4-6
Prep time: ~60 minutes.

Ingredients:

  • 1 butternut squash.
  • 3 tbsp olive oil.
  • 3 shallots, peeled and finely diced.
  • 4 cloves garlic, peeled and crushed/minced.
  • pinch of ground nutmeg.
  • 1 small handful fresh sage, leaves removed from the stalks and chopped.
  • 4 cups vegetable stock.
  • salt and pepper, to taste.

Cooking Instructions:

Preheat your oven to 425 F. Slice the butternut squash lengthwise, and scoop out the seeds and pulp. Rinse as much pulp off of the seeds as you can, then set them aside. We’ll roast those off later when the soup is almost ready!

Line a large baking tray or dish with foil, and place your squash on it. Rub the squash generously with olive oil, salt and pepper, then roast in the oven for 30-45 minutes, until the squash is tender and cooked all the way through.

Take it out of the oven, then turn the oven down to 275 F.

When the squash is ready, start heating a large pot on medium heat with 1 tbsp of olive oil in the bottom. When the oil is hot, add in the shallot and the garlic. Cook, stirring often, until the onion begins to caramelize slightly.

Scoop all of your squash into the pot, along with the nutmeg and sage. Mix well to combine, then add in the vegetable stock. Bring to a gentle simmer, and allow to bubble for about 15 minutes.

While the soup bubbles, make some roasted squash seeds: take the seeds you rinsed off earlier and pat them dry. Line a baking tray with some parchment paper. Toss the seeds with a bit of olive oil, salt, pepper, and any spices you desire.

Pop them in the oven for 10-15 minutes, until they’re nice and toasty and begin to pop a little bit.

Once the soup’s been simmering for 15 minutes, season well with salt and pepper, and puree with an immersion blender. Serve with some of the roasted seeds and a sage leaf on top as a garnish!

 

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Butternut Squash and Coconut Curry Soup

A lovely hot, slightly spicy soup, great on a cold day. Fall is here, and squash are all over the supermarkets, so this is a great way to take advantage of that!

Butternut squash is an awesome vegetable. It has a sweet, nutty flavor that really gets brought out when roasted, and it’s an excellent source of fibre, vitamin C, vitamin A, vitamin E, manganese, magnesium, and potassium. You can also roast the seeds with salt and pepper for a yummy snack!

Prep time: ~1 hour
Gluten-free
Serves 4


Ingredients:

  • 1 medium-sized butternut squash, peeled, with the seeds and pulp removed, and cut into small chunks.
  • 1-2 tbsp olive oil.
  • 1 large onion, peeled and diced.
  • 3 cloves garlic, peeled and crushed or minced.
  • 1 tsp each ground cumin, ground coriander, curry powder.
  • 1/2 tsp crushed red pepper flakes.
  • 1 can coconut milk.
  • 1 can vegetable stock or water*. Water will do in a pinch, but stock adds a really nice depth of flavour to the soup. 
  • Salt and pepper, to taste.
  • Hot sauce, if desired.

* use the same can that the coconut milk was in, and fill it with the stock or water. Making your own stock is easy, I’ll post a simple stock “recipe” (can’t really call it a recipe, it’s so easy) soon.


Cooking Instructions:

Preheat the oven to 350°F (180°C). Toss the squash with about 1 tbsp of olive oil, roast in the oven at 350 F for 40 minutes, or until soft and lightly caramelized. When about ten minutes are left on the timer, start on the rest of the soup.

Add the rest of the olive oil to a large pot, and place on the stove at medium heat. Sauté the onion and garlic until soft and fragrant. Add the spices, mix thoroughly, and fry it all together for 2 minutes.

Pour in the coconut milk and the vegetable stock, stir well. Bring to a gentle boil.

Add the squash, and puree with an immersion blender, food processor, or blender. Be careful not to splash yourself, as the soup is very hot!

Continue to cook until bubbling, then turn down the heat and allow to simmer for at least 5 minutes. Serve piping hot, and enjoy! Delicious on its own, but I personally like to dip pita bread into it.