I have been making butternut squash soup since Jack was been born, mostly because I used it for his first pureed foods and loved the taste. I don’t think I even thought of a squash until parenthood, but as soon as you have a baby all you hear about is squash this and squash that. And then you’re hooked on squash mania forever. It’s so nutritious and yummy, and soup is so perfect for this winter weather. But as much as I liked the soups I made, I had yet to find a mind blowing recipe. I would just try a new one each time. Those days are done. Over. Found it.
And as an added bonus it makes your house smell AMAZING when you cook it. Seriously, my husband came home and treated me like I was a gourmet master chef just based on the smell, it was awesome! On the downside (which you may not find too bad if you love to cook and spend time in the kitchen unlike me who spent her whole life before kids living on cheese quesadillas) this recipe takes a little longer than the usual 15 minute ones that I rely on. But so worth it. And if you can set the baby aside for some daddy playtime, it’s actually quite nice to turn on some Ella Fitzgerald and meditate on the smells and the process of cooking. Something I rarely have time to do. So here is the recipe I am now going to use forever and ever and ever.
Organic Butternut Squash Soup
1 butternut squash; peeled, de-seeded, and cubed
2 carrots, cut in thick slices
1 med onion, cubed
2 organic gala apples, peeled, cored, and cubed
3 large cloves of garlic
2 tbsp extra virgin olive oil
2 bay leaves (optional)
1 tsp dried thyme
1 tsp of dried sage
1/2 tsp salt
1/4 tsp white pepper
1 cup organic light cream (or organic whole milk)
32 oz organic vegetable stock, pre-made or from scratch
Preheat oven to 425 degrees F. Toss the squash, carrots, onion, apples, and garlic into a large bowl with the olive oil and the dried herbs. Spread them on a baking sheet lined with parchment paper. Roast in oven for about 40 minutes, or until squash is tender and lightly browned. Remove from oven and add to your large pan of vegetable stock and milk. Simmer for 15 minutes and then remove the pot from the heat. Working in 2-3 batches, puree the soup in a blender until smooth. You can add more vegetable stock if the soup is too thick. Allow to cool and serve! This will make enough soup for the week, so you can store this in the fridge and eat for lunches or dinners anytime.
If you are feeling a little extra spunky, you can oven roast the squash seeds and use them as a garnish. OR keep them around for healthy snacking throughout the week! The benefits of pumpkin and squash seeds are great! They’re high in protein, zinc, copper and iron. They’re also a good source of Vitamin E and K. SO easy! Here ya go:
Roasted Squash or Pumpkin Seeds:
- Scoop and clean the seeds: Preheat oven to 300°F. Cut the squash according to how you are going to use it. Scoop the seeds from the cavity and place in a colander. Pinch away all the large chunks of squash flesh and strings. Place the colander under cool running water and remove any additional squash flesh. Shake colander to remove water.
- Dry the seeds: Dump the seeds out onto a towel and pat to dry. The seeds might stick to the towel a bit.
- Oil and salt the seeds: Place the seeds on a baking tray and drizzle with a small amount of oil, approximately 1 teaspoon for 3/4 cup of seeds. Add a pinch or two of salt. (you can get more creative with seasonings here depending on what mood you’re in. Go wild)
- Toss and bake the seeds: Toss the seeds until they are evenly coated with oil and salt. Spread out so they are in a single layer, though some overlapping is fine. Place the baking sheet into the oven. Roast until the seeds are just starting to brown, about 20 to 25 minutes. If your oven has uneven spots, you may want to stir after 10 minutes.
- Remove and cool: Remove the seeds from the oven and let the seeds cool on the tray. Enjoy right away or keep for a few days in an airtight container.