With a recent cold spell here in metro Atlanta, fall has officially proclaimed its arrival. After a blustery 13 mile scamper around Kennesaw Mountain this morning I was cold, tired, and had but one thing on my mind…soup. What would be better than warming up with something featuring an all-star of the autumnal season, the butternut squash?
Nothing…that’s what. This dish is basically fall in a bowl.
The main challenge of this recipe is dealing with the squash itself. Here’s how I managed- simply slice off the top and bottom, peel, and slice in half. Scoop out the seeds and membrane, then chunk the squash into about three inch pieces.
Toss the squash in the olive oil, salt, and pepper, and toss into a 400 degree oven. I usually try to avoid multiple processes when cooking, but roasting the squash before adding it to the pot really brings out that sweet, nutty flavor.
While that squash is roasting, you can start sautéing the onions and carrots, along with the spices.
Time to check on the squash. Did I mention that I’m part lobster?
Yes, please.
Add the roasted squash to the pot along with the chicken stock. Simmer for about 20-25 minutes, then puree with an immersion blender or in batches with a normal blender. Add in the coconut milk, heat through, and serve.
Roasted Butternut Squash Soup
Ingredients:
4lbs (approx. two medium) Butternut Squash, peeled and cut into chunks
1 medium yellow onion, diced
3 carrots, peeled and diced
4 cups chicken stock
6 cloves garlic
2 tbls extra virgin olive oil
4 tbl unsalted grass fed butter
1 tsp smoked paprika
1/2 tsp ground coriander
3 sprigs of thyme
1 cup coconut milk
1/2 cup toasted pumpkin seeds (for garnish)
Salt and Pepper to taste
Directions:
1. Preheat oven to 400 degrees.
2. Toss the squash in olive oil, salt and pepper. Spread on a baking dish and roast in the oven until carmelized, approximately 40-45 minutes.
3. Melt butter in a heavy-bottom dutch oven. Add the onions, carrots, parika, corriander, and thyme. Saute, until the onion is translucent, approximately 8-10 minutes.
4. Add garlic and cook until fragrant, approx 30 seconds.
5. Remove the thyme sprigs and add the roasted squash to the pot. Pour in warm stock, and bring to a boil.
6. Simmer, covered for approximately 20-25 minutes.
7. Puree using an immersion blender or standard blender working in batches. Add the coconut milk until heat through.
8. Dish into bowls and sprinkle pumpkin seeds on top.