Its getting colder every day! This week the average temperature has been between 59º maximum and 39º minimum. This chilly weather makes me want to cook and eat mostly warm dishes. That's why this time I will share with you the recipe to make this deliciously creamy Butternut Squash Soup. You have to try it! Even though fall is almost over, you can still enjoy it during the winter.
Fall and winter bring us as gifts different types of winter pumpkins: Butternut squash, Acorn squash, Spaghetti squash and Pumpkins. And as soon as autumn begins (if not a little bit earlier) we see them everywhere! In festivals, such as the Half Moon Bay Art & Pumpkin Festival (which I was able to attend), in pumpkin patches, in coffee, pies, beer and many dishes that are prepared using them as their main ingredient, and outside houses that are decorated with them.
On Halloween we see them carved with different designs and on Thanksgiving they are used to prepare the traditional pumpkin pie. In winter, we continue to find them in the supermarkets and their prices are more accessible. This year I used them to make salads, lasagna rolls, spaghetti, pie, curried chicken and recently, this delicious soup.
This recipe can be made two different ways: using the stovetop or the slow cooker. However, with both methods I recommend roasting the vegetables first because it helps enhancing their flavor.
Lets begin!
Ingredients (4 servings)
- ½ butternut squash cut in half and seeded
- 1 red pepper, chopped
- 2 carrots, peeled and chopped
- ½ white onion
- 3 cloves garlic with skin
- 2 cups of chicken broth
- ½ cup of almond milk
- Powdered spices: black pepper, rosemary and cayenne pepper
- To serve: 1 tablespoon ricotta cheese and 1 or 2 strips of cooked and crumbled bacon (I used turkey) per person
Directions
- Preheat oven to 400°C. Cover a baking sheet with foil.
- Place the butternut squash, onion, red pepper, carrots and garlic on the baking sheet. Spray lightly with olive oil spray. Sprinkle with pepper and rosemary.
- Bake for 35 to 45 minutes. It depends on the squash.
- Carefully take them out from the oven. Remove the skin from the pumpkin and garlic. Place all the vegetables in your slow cooker.
- Add chicken broth, almond milk and a pinch of cayenne pepper. Toss to combine.
- Cook on low for 6 to 8 hours or high for 3 to 4 hours until the squash is tender and easily pierced.
- Carefully transfer the mixture to a blender and blend until you reach the desired consistency. If you have an immersion blender you can use it directly into the slow cooker.
- Serve with a tablespoon of ricotta cheese and sprinkle with bacon crumbs. Enjoy!
Don't have a slow cooker ?
No problem, you can make this soup using the stovetop. Let's start at step number 4.
4. Carefully take them out from the oven. Remove the skin from the pumpkin and garlic. Place the vegetables in a heated pot.
5. Add the chicken broth, milk and a pinch of cayenne pepper. Cook over medium heat for 5 minutes, stirring occasionally.
6. Carefully transfer the mixture to a blender and blend until you reach the desired consistency. If you have an immersion blender you can use it in the pot carefully.
7. Return to the pot, bring to a boil and reduce heat. Cook on low for 5 to 10 minutes until it thickens.
8. Serve with a tablespoon of ricotta cheese and sprinkle with bacon crumbles. Enjoy!
