Butternut Squash Soup!

Butternut Squash Soup!
(Dairy and Gluten Free!)

 

Ingredients:

(4-6 servings)

• 1 medium butternut squash (about 2-3lbs)
• 1 onion, diced
• 1 red pepper, roasted (optional) and diced 
• 3 tbsp olive oil, divided
• 1 box of chicken stock (32oz)
• 1 tsp Turmeric
• 1/4 tsp Cayenne pepper (or more if you like it spicy!)
• 1 tsp Salt
• 1 tsp Pepper
• optional toppings
• Pumpkin seeds
• Goat cheese (dairy!)

I'll admit, I haven't always been the biggest fan of squash, but in the past few years I've really started to enjoy them.   I can mostly attribute this to working at a culinary school and trying various creations and soups with squash in them, one of which I attempted to recreate today.  I also give complete credit to that job for changing my mind about beets as well  but that's for another time! (I can almost hear some of my family and friends gagging right now, but hey...more beets for me!)

 Let's get cooking!


Set the oven to 375ºF and grab your squash.  Give the outside a good rinse then cut the squash vertically.  Squash can be tricky to cut so be careful!  Give it a quick 2 minute zap in the microwave to soften the squash if it's too hard for your knife to cut through.  Remove and discard the seeds and place, cut side up, on a baking sheet.  Take 1 tbsp of the olive oil and brush a thin layer over the two halves.  Sprinkle the squash with some salt and pepper and put it in the oven for about 35 minutes or until it's fork tender.

 If you're going to roast your pepper in the oven, cut it into half and place it cut side down on the pan with the squash.  An easier (and completely acceptable way) to get the roasted flavor from the peppers is to use jarred roasted red peppers.  I find that the ones at Trader Joe's are flavorful, inexpensive, and make a great topping for homemade pizza!  About a half of a jar is equal to one pepper so if you're going to go that route, take some out and chop them up!

While the squash is in the oven, cut up your onion and red pepper (unless it's in the oven, of course) and throw them into a large pot or dutch oven over medium-high heat with 2 tbsp of olive oil.   Cook until the onions are translucent (about 5-7 minutes).  Add the turmeric, cayenne, salt, and pepper and cook for an additional minute or so.    I like to time this so the squash is out of the oven right before I add the seasonings.  Allow the squash to cool for a minute, then scoop out the "meat" and plop it into the other vegetables.  Add the chicken stock, bring to a boil, then reduce the heat to medium-low and simmer for about 10-15 minutes.

Using either an immersion blender, a food processor, or a blender, puree the soup to the consistency that you like and bam(!), you're done!  Garnish with pumpkin seeds for a bit of crunch, goat cheese for a zippy tang, or some creme fraiche for some creaminess.

Enjoy and stay warm!