butternut squash soup with curried pepitas

i had this moment in the grocery store the other day where i realized that we’re almost at the end of the very last scraps of winter produce.  and like some crazy squash hoarder i started grabbing at the butternuts.  i’m going to make a couple batches of this soup to freeze because i hate the idea of waiting until october to have butternut squash soup again.  is that crazy?  maybe i’m a kooky squash hoarder or suffering from some other squash related mental disorder.  something to ponder while i’m roasting 55 batches of butternut.  xx- sarah  {more after the jump}

 

INGREDIENTS:

6 cups of cubed butternut

1 medium yellow onion

4 medium cloves of garlic

1 1/2 cups unsweetened almond milk

1 1/2 cups low sodium veggie stock

1/2 teaspoon sea salt

3 tablespoons pepitas

1 teaspoon curry

grape seed oil

 

METHOD:

- preheat oven to 350 degrees

- peel and cube butternut squash, peel garlic cloves, and chop onion

- place squash, onion and garlic on a roasting sheet and mix with 3 tablespoons of grape seed oil and a solid pinch of sea salt

- roast squash, onion and garlic for 30 minutes, or until soft 

- in a large soup pot, combine roasted vegetables with almond milk, vegetable stock and 1/2 teaspoon of sea salt

- bring to a boil, reduce heat to low, cover and simmer for 10 minutes

- while soup is cooking… combine pepitas, curry powder, a splash of grape seed oil and a punch of sea salt in a frying pan.  cook over medium low, stirring frequently, until pepitas are toasted and coated with curry.  set aside.

- remove soup from heat and let cool.  puree the soup in a blender or food processor, adding additional seasoning to taste (salt and pepper).

- serve with a generous portion of pepitas and a crusty hunk of sourdough if you have it! enjoy!

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Reader Comments

  1. Ana|

    this one looks really delicious. ok, so I should also go grab some. There will be enough chili evenings here in SF that call for warm soup.

    Reply
  2. Laura|

    Soups are my favorite, I could eat them any time of the day. I'll have to snag some butternut squashes and try this soup before they are all gone! Looks delicious!

    Laura from Sequins at Breakfast

    Reply
  3. Liz {What Dress Code?}|

    I have exactly the same behaviors around this time of year hahah — I experienced similar anxiety when I went to the grocery store and actually couldn't find any butternuts for one last round of soup! This variation looks delish and more springy too!

    Reply
  4. Rachel|

    Just made this and had it for lunch. I added a little curry and cayenne, and it was perfect! Thanks for all the great recipes! :)

    Reply
  5. Chris|

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  6. Michelle|

    This looks great. I have a bag of butternut squash from Trader Joes that I will use to make this soup. First time to your blog. Love all your recipes!

    Reply