With this rain ahead, it’s time to cozy up with an incredibly smooth and velvety Roasted Butternut Squash. This soup is super seasonal and simple to make. I tried something different than usual, where I cooked up my veggies and apples and then roasted the squash in the oven, once cooled, scooped out the baked flesh from the squash shell and added to the blender with the cooked veggies, apple and broth.This dairy-free soup gets it’s creaminess from a handful of hemp seeds, giving it smidge protein too and the spices give it that Autumnal familiar flavor we all know and love.
Makes 6 servings, Preparation time 20 minutes/ Cook time 45-55 minutes
Gather
2 small butternut squash or 1 large
Olive oil for brushing squash plus 2 tablespoons
1 leek, white parts only, cleaned and cut into half moons
1 shallot, diced
2 celery stalks, diced
1 carrot, diced
1 apple, peeled and diced
½ teaspoon cinnamon
⅛ teaspoon nutmeg
Broth, bone or vegetable, 5-6 cups/ 1.1-1.4 liters
Salt, to taste
Pepper, to taste
¼ cup hemp hearts
2-3 teaspoons Ume vinegar (available in health food stores and online)
Make
Preheat the oven to 425 F/ 218 C. Cut the Butternut Squash in half lengthwise and remove the seeds. Prepare a large baking sheet, oil it and cover with parchment paper. Lightly brush olive oil on the cut sides and sprinkle salt and pepper on each one. Place the halves, cut-side down on the prepared baking sheet. Place in the oven and roast 45-55 minutes (depending on size of squash). Remove when easily pierced with a fork and edges are slightly browned. Cool.
Meanwhile the squash is baking, heat a medium pot on a medium-low flame, and add two tablespoons olive oil. Add the leeks, shallot, celery and carrot. Cook for 10 minutes, stirring periodically, making sure nothing burns, once the vegetables and apple are soft, add cinnamon, and nutmeg and stir till mixture is coated, then add in the broth. Cook on a simmer for about 20 minutes. Turn off the flame.
Once the squash has cooled, using a spoon, scoop out the flesh from the skin and discard skin. Add the flesh to a high speed blender. Add the broth and vegetables and blend till smooth. Do in two batches if necessary. Add in the hemp hearts, Ume vinegar and salt and pepper to taste. Serve, garnished with toasted pepitas and sprinkle of toasted pumpkin seed oil. Enjoy.
