Winter SquashAs the leaves fall and swirl to the ground, the produce shelves fill up with different varieties of winter squash. Acorn, butternut, Kabucha, Pumpkin, and Delectica all call to my inner chef to create and explore the richness of this winter bounty.

I picked up a butternut squash, hoping for a bit of inspiration. Soup was calling to me. Deep flavor, rich, hearty. Something to help warm the insides. I brought it home and sat it on the counter, staring at it for a few days until I was finally inspired. Taking out the knife I use for hard produce like squash, I cut off the skin, gutted the seeds, and cut it into slices for roasting.

I chopped mirapoix, then made sure I had a few spices at my fingertips (remember, mis en place). Then the soup-making began.

And, I remembered to write everything down, because sometimes I forget to record the recipe and just cook.

The recipe below isn’t set in stone. Feel free to add your favorite spices to this versatile and sweet soup.

 

Roasted Butternut Soup
Serves 8
A hearty soup to help warm the insides against the winter cold.
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 1 butternut squash, peeled, cut into pieces
  2. 1 tbsp olive oil
  3. 1 medium onion, diced small
  4. 2 carrots, peeled and diced small
  5. 4 ribs of celery, diced small
  6. 2 tbsp cooking wine (white)
  7. 1 tbsp ginger, grated
  8. 2 tbsp vegetable oil
  9. 5-6 curry leaves (optional)
  10. 1 tsp fennel seed
  11. 1 tsp brown mustard seed
  12. 1 1/2 tsp coriander
  13. 1/2 tsp clove
  14. 1 can coconut milk, full fat
  15. 1 1/2 cups vegetable stock
Instructions
  1. Bring the heat of the oven to 425 degrees F.
  2. Prepare all the vegetables.
  3. Coat the butternut squash with olive oil and place in a shallow container. Cook in the oven until soft.
  4. While the squash is cooking heat up a stock pot. Add 2 tablespoons of vegetable oil. When the oil is hot add in the mirapoix mix. Cook the mixture until the vegetables start to soften.
  5. When the squash is cooked, add it into the stock pot.
  6. Pour in the coconut milk.
  7. Add the spices, curry leaves (if using), fennel seed, brown mustard seed, coriander, and clove.
  8. Stir the soup, keep stirring to mix in the flavors. At this point add in about 3/4 cup vegetable stock.
  9. After about five minutes, remove from heat and transfer to another container.
  10. Pour the soup in batches into a blender and blend on high until the soup is a smooth puree. Add vegetable stock to each batch as needed. This insures a smooth puree.
  11. Transfer the soup back to the stock pot. Simmer on low for another 10-12 minutes. This helps the soup to develop a deep flavor.
  12. If needed add just a little more vegetable stock. Don't worry, the soup will thicken up as it cools.
  13. Serve hot, garnished with cashew crema, pumpkin seeds and cilantro.
  14. If you want a little heat to the soup, drizzle hot sauce on top.
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