It was so good - it's all gone!!!
Come Fall, I love a really good butternut Squash soup!
It doesn't have to be butternut, feel free to play around with different kinds of winter squash and root vegetables to come up with your favorite mix.
puree, or don't. it's all good!
Simple, delicious, healthy and easy! Feel free to swap out different ingredients or add in extras - extremely versatile for whatever you have on hand. If you want to puree, an immersion (stick) blender is best, if you're using a traditional blender remember to only fill 1/2 full with hot liquids and/or vent properly so that you won't have an explosion of burning hot liquid! If you don't feel like roasting the vegetables you can sweat the out in the pot after the onions. The roasting speeds up the cooking time and adds some depth of flavor from the caramelization.
2-3 TBS coconut oil, butter and/or olive oil
3 cups onions, diced or leeks, half-mooned
2 cups carrots, finely chopped (can use parsnips as well, in addition!)
2 stalks celery, or 1 cup celeriac, finely chopped
Optional: 2 TBS garlic, minced; 1 TBS curry powder, 5-spice or garam masala
1 apple, diced
1 cup zucchini, diced
1 butternut squash, peeled, deseeded and 1" cubed
1 1/2 cups white wine or cider
3-6 cups stock (can use chicken or vegetable depending on preference)
salt, pepper and lemon juice to taste
1.) Preheat oven to 425 degrees. Prep all ingredients.
2.) Place carrots, parsnips, celeriac and butternut squash (all of the root vegetables) on a parchment lined baking pan. Drizzle with a little oil, salt and pepper. If you want to add a spice, now is the time to do so. Make sure they are spread evenly, with enough room so that they will brown a little.
3.) Heat up a your soup or braising pot. Once hot, add enough fat to coat the bottom of the pan.
4.) Add onions or leeks, and sweat out (medium-low heat) until translucent. Remember you may need to adjust the heat under the pan, we're not looking for browned bits, a little is okay, but we're just looking to soften and cook the onions until they are super tender. If using celery, add in and again, cook until tender. Add the garlic and cook until fragrant.
5.) Increase the heat slightly - stir in the apple and zuke. These don't need to cook for long, just until the rawness is taken out and slightly tender, roughly 5 minutes.
6.) Deglaze with the white wine. Check the roasted vegetables, should be done! Add them into the pot. Pour the stock over. Let everything cook together for 10-15 minutes. Check for doneness, you want the butternut squash to just start to break down around the edges and be very fork tender.
7.) Puree if desired, season and serve!
Note: for garnish I like to use micro greens, a bit of cilantro sprigs, roasted mushrooms or swirled greek yogurt!