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!

 

Advertisements

Stuffed Acorn Squash

I love squash. And I love stuffing vegetables with things  (stuffed bell peppers and tomatoes are some of my favourites), so this is a great combination for me and all other squash lovers!

Squash have a very long shelf life, and tend to be fairly inexpensive. So if you, like me, are having trouble finding affordable produce because you live in Canada (where nothing grows between October and March), keeping a couple squash around can make planning dinner easier!

I chose acorn squash for this recipe mostly because they’re small and easy to handle, and because a couple of acorn squash can easily feed 4 people. Or 2 very hungry people.

Gluten-free
Serves 4
Prep time: ~60 minutes

Ingredients:

  • 2 small acorn squash, sliced in half and de-seeded.
  • 1 tbsp olive oil.
  • 1 tbsp vegetable oil of your choice (olive oil, butternut squash seed oil, you decide!).
  • 1 large onion, diced.
  • 3 cloves garlic, minced/crushed.
  • 1 cup brown rice, rinsed.
  • 2 cups vegetable stock.
  • 500 g mushrooms, finely sliced.
  • 1 handful walnuts, crushed.
  • 1 handful pecans, crushed.
  • 1 small handful dried fruit (raisins, currants, etc – optional).
  • 1 small handful fresh thyme, chopped (or 1 tsp dried).
  • 1/2 tsp nutmeg.
  • 1/2 tsp cayenne (or to taste).
  • salt and pepper, to taste.

Cooking Instructions:

Preheat your oven to 375 F/185 C. Line a large baking tray with aluminium foil. See if your squash halves will rest hollow-side-up without falling over. If so, great! If not, slice a little bit off the back side to make sure it won’t topple over later.

Rub the inside of your squash generously with olive oil, salt, and pepper, then place the halves hollow-side-down on your baking sheet. Bake for approx 30-45 minutes, until the squash is nice and tender. This will depend on how big your squash is.

Meanwhile, making the stuffing – start out by heating a large pot on medium heat with a tablespoon or so of oil in the bottom. when the oil is hot, add in your onions, garlic, and mushrooms. Cook until the onions are soft and translucent and the mushrooms are nicely cooked, this should take 5-10 minutes.

Stir in the nuts, dried fruit, thyme, nutmeg, and cayenne. Next, add in the rice and vegetable stock. Simmer until the liquid is all absorbed and the rice is cooked, about 20 minutes.

When the squash is done, remove it from the oven and flip it hollow-side-up. If the cavity is smaller than you’d like, scoop out some of the squash and mix it in with your filling. Spoon your filling into the squash, being careful not to poke holes in the skin. If you do poke a hole, seal it up with a bit of tinfoil.

Cover the squash with tinfoil as best as you can, to keep it from burning, and pop it back into the oven for about 10 minutes. Serve piping hot!