Lately time has been passing by so quickly. I really can’t believe that Halloween is almost here and then we will be heading towards Thanksgiving… & then Christmas!! Well, I’m glad the holidays are coming up. I am definitely the kind of person that actually enjoys being with family for the holidays. In that sense, the holidays can’t come fast enough. Speaking of holiday gatherings, I made this soup at my family’s last Thanksgiving feast. Need I say, it was a huge hit. I think this soup is perfect for holiday gatherings. The kids loved it, it is easy and can be made rather quickly. If you have a emulsion blender (the stick-like blender you “stir” with, if you will) it is even faster to make this as you wont have to dirty up your food processor to purée. One thing you surely won’t have to wash are the serving bowls – they will be licked clean!
~Butternut Squash Soup~
- 1 large butternut squash
- olive oil (2-3 Tbsp)
- 1 large yellow onion
- 5 cups vegetable broth
- 1/2 tsp dry ginger
- 1/4 tsp cinnamon
- 2 cups soymilk
- 2-3 Tbsp maple syrup
- 1/2 tsp mustard
- 1/2 Tbsp salt
- 1/4 cup arrowroot flour
First, cut the butternut squash in half, de-seed it & lay it flat side down on a baking sheet (I usually cover the baking sheet with tin foil and lightly oil it first). Roast at 400 F for 50-60 minutes until soft. Once it is done, remove the squash from the oven and let it cool while you assemble the rest of the soup.
Saute the onion in 2-3 Tbsp oil in a large stockpot & set aside. Add the broth to the stockpot. (NOTE * If you do not have an emulsion blender, you will want to puree the sautéed onion first in the food processor with about 1-2 cups of broth.) Next, add all the other ingredients (except the squash) to the stockpot.
When the butternut squash is cool enough, scoop the yummy out of the shell. If you are using a food processor, puree the squash before adding it to the stockpot. If you are using an emulsion blender, just plop the butternut squash into the stockpot, & puree away. Heat until ready to serve & ENJOY!
This soup is gluten-free and can be made soy-free as well if you use a different non-dairy milk, such as almond milk. Honestly, I haven’t ever tried it that way, but I’m sure it would be just as delicious! Oh – I almost forgot to tell you – this soup freezes well… and yes, I suppose I have ‘a thing’ for orange soup! 🙂
Posted in dinner, fall, gluten free, holidays, lunch, soup & stew, Uncategorized, Vegan, winter
Tagged butternut squash, cooking, dinner, fall, gluten free, healthy, soup & stew, Vegan, vegetarian
Cooler weather is fast approaching and so begins the start of the season’s wonderfully delicious fall harvest! There is nothing more inviting than walking into your home on a chilly day and smelling an amazing soup simmering on your stove top! Roasting vegetables is a great way to enjoy fresh seasonal produce in an easy way and at the same time make your house smell AMAZING!
This simple stew brings the flavors of sweet potato, butternut squash, carrots, and eggplant together into one giant bowl of nutritious delicious LOVE! Even though this recipe contains neither meat or potatoes, I decided it was more of a stew than a soup because it is thick, hearty & filling! I personally think it pairs wonderfully with a grilled cheese sandwich! Mmmm!
Note: I realized after making this soup that I forgot to add the garlic! Ideally, I would have like to have added 2-3 cloves in with the roasted vegetables, so I included that in the recipe below. This only took me an hour and 20 minutes from start to finish (including baking time)! I also used 4 japanese eggplants instead of 1 big eggplant – either works beautifully! (Japanese eggplants are long and skinny as opposed to the pear-shaped traditional eggplant.)
~ Roasted Vegetable Stew ~
- 1 large onion, peeled and quartered
- 2-3 cloves garlic, peeled
- 1 large sweet potato, peeled
- 5-6 good-sized carrots, peeled (about 1 lb)
- 1 butternut squash, halved and de-seeded
- 1 eggplant, peeled
- 4 cups vegetable broth
- salt and pepper to taste
- 2 tsp dry parsley (opt)
- 2-3 Tbsp olive oil for roasting
- fresh parsley or cilantro for garnish (opt)
Here are the veggies getting ready to be roasted!
Preheat oven to 425 F. Cube all the vegetables (except the butternut squash) to roughly 1″ chunks. Put them all on a large baking sheet and drizzle generously with olive oil, & a little salt and pepper & mix around. Place the butternut squash (flat sides down) on a separate oiled baking sheet (I like to put mine on a sheet of oiled tin foil). Cook vegetables until soft, about 30-35 minutes but leave the butternut squash in the oven an extra 15 minutes. (I put the veggies on the top rack and the squash on the bottom rack of the oven.) . Once the butternut squash is done, set it aside to let it cool slightly.
After roasting... don't sneak too many bites! You'll need them for the stew!
Once the butternut squash is cool enough to handle, scrape it out of the shell and puree. Pulse/puree the roasted vegetables with the broth in batches in your food processor. Combine it all together in a large stock pot and add parsley, salt & pepper to taste. Continue to simmer until ready to serve and garnish with fresh herbs if desired. Enjoy!
This stew is great with bread... and it's even better with a grilled cheese on the side for dipping!
Posted in dinner, fall, soup & stew, Vegan, vegetables
Tagged butternut squash, carrot, cooking, dinner, eggplant, food, lunch, roasted vegetable stew, roasted veggies, seasonal, soup & stew, stew, Vegan, vegetarian