Tuesday, 19 November 2013

Fiery Roasted Butternut Squash Soup

There is no doubt in my world that soup is the ultimate cold weather food. Seeing as fall has sunk its toes into the ground, and winter is peeking from behind the clouds, I figured now was the perfect time to post this recipe. It used to be a constant in my world this time of year last year, I'm pretty sure I made it at least once every two weeks, always a batch that lasted me a few days.

During my 4 month 100% raw stint, I do have to admit that it one thing that I was missing until I discovered the awesome world of raw soups blended until warm. But that is subject matter for another post!

The greatest part of this soup? I got to eat the whole pot to myself. 

Somebodyyy wasn't the biggest fan of it. Which is fine by me when it comes to this soup. 

This somebody is also leaving for Costa Rica in just over a week, which leaves me with some time to fill until I join him in January. At least I have a few replacements to use as my testers, which is good since I plan to fill up my camera with a bunch of new food porn so that I have a bunch to tide me over this next big move, especially since I plan to eat a whole ton of fruit in Costa Rica, and not too much cooking will be happening so expect a ton of amazing raw food dishes!

I will, however, be working on some books to be released sometime in 2014, so keep an eye out for those.

Now, feast your eyes on this delicious pot of orange gold.

Sweet and spicy, it's simplicity betrays it's delicious flavours from the roasting that caramelizes the squash so that the spice perfectly balances the taste. 






Fiery Roasted Butternut Squash Soup

Ingredients:

- 1 whole butternut squash
- 2-3 sweet potatoes, diced.
- 1 onion, diced.
- Water or veggie broth, to cover vegetables.
- Hot sauce, to taste.
- S/P

Put your whole squash in the oven at 400F and roast that baby for about 40 mins, or until a fork goes right through.

When that's done and cooled, dice your onion and cook it in a large pot with a bit of water to prevent sticking until translucent.

Add the sweet potatoes and cook for a few minutes, then add water to cover. Bring to a bubbly boil then simmer for 12 minutes or until almost done. Cut your squash in half and scoop the seeds out into the compost. Then scoop the yummy flesh into the pot of simmering goodness. 

Once everything is cooked through, using either a stick blender or in batches in your blender, whirl until smooth.

Back in the pot, season with S/P and hot sauce until it's just as you like it.

Serve nice and hot.

Enjoy!

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