yumyumyummers

almond butternut squash soup

In appetizers, culinary experiments, dinner, easy weeknight meals, gluten-free, roasting, vegetarian on 10.20.11 at 10:32 pm

homemade soup makes me happy. and so does a random weeknight dinner party among good friends. :)

weeknight dinner party, you ask? true story. this simple autumn soup is a great way to start your meal. the recipe calls for just a few ingredients. and you can easily prepare the soup the day before and pop it in the fridge overnight. easypeasy.

- pre-heat oven to 375F

(tip: tight on time? instead of chopping the squash on your own, you can find pre-cut butternut squash in the produce section at the grocery store.)

prepping the squash:
- pre-heat oven to 375F
– cut butternut squash in half, along the vertical. remove peel. remove & reserve seeds. chop squash into bitesize cubes.

(tip: butternut squash rind is typically soft enough to cut without pre-cooking. if the butternut squash is too solid to chop into cubes, you can place the squash in a microwave-safe bowl with 1/2 cup of water and microwave for 2-3min to soften the rind. allow squash to cool before chopping.)

roasting:
– lightly grease a baking sheet w/ extra-virgin olive oil (evoo)
– place butternut squash cubes evenly in one layer on baking sheet
– lightly brush the squash w/ evoo, using a pastry brush
– sprinkle w/ ground black peppercorns
– roast butternut squash for 40min at 375F
– remove from oven & allow to cool on rack before handling squash

blending:
- heat up 1 tbsp evoo in large pot on high heat
– blend & puree: roasted butternut squash cubes & 3/4 cup water in blender

(tip: you may need to do this in several batches, depending on the size of squash and your blender’s capacity.)

simmering:
– add blended squash to large pot at medium heat
– stir 1/2 cup gluten-free almond milk slowly into the soup
- add 1.5 tsp toasted coconut sugar
– simmer on medium heat for 8-10min & stir occasionally

(tip: i found some toasted coconut sugar at spice station on my recent travels to montreal. if you don’t have coconut sugar, try swapping it with regular sugar in this recipe.)

food styling:
- serve warm in small bowl or teacup

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  1. I’m so into sweet, squash soups this season. I’m going to have to give this one a try. We haven’t had a butternut squash in a long time.

  2. […] almond butternut squash soup ancho chile black bean chili celery broccoli soup coconut leek & corn chowder […]

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