November 09, 2012

Roasted Butternut Squash Soup

 Roasted butternut squash soup is super tasty and warms you from the inside out, especially with the chillier weather looming about. I added a couple of carrots this time around to give it even more of an nutritional boost and various spices (cinnamon, nutmeg, fresh ginger and cumin) to give it a kick. I took a couple slices of whole grain bread, cubed it up, added olive oil, garlic and toasted it up to make croutons and finished it off with a sprinkling of green onions and a drizzle of olive oil! 

There's no dairy- I substituted soy milk for milk/cream, no meat stock and used olive oil to sautée my vegetables. It's really easy to make and it makes a lot, depending on the size of your squash.  I never measured my ingredients, so really, this recipe is open to adaptation!
  1. Preheat oven to 400F. Cut butternut in half, coat with olive oil, salt and pepper lightly.
  2. Roast until brown and flesh is tender. 
  3. In a medium high pan, add in a medium diced onion, diced carrots, minced ginger in using, crushed garlic and sautée until soft and starting to golden
  4. Add in spices (in pinches, as to not overwhelm the soup), cook 1 minute. 
  5. Add in stock of your choice (I used 5 cups of vegetable, you can use chicken or even water)
  6. Turn the stove to high. Scoop the flesh of the squash out into the soup pot. Boil 10 minutes, stirring periodically so it doesn't burn. 
  7. Take off stove, let cool. Blend in blender or with stick blender in pot. 
  8. Taste, adjust seasonings. 
  9. Either refridgerate until use or heat up gradually and serve. Garnish as desired. 

A great way to start a meal. :)



This was just the beginning. :)

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Hi, I'm Janetta from Toronto. I cook, bake and often veganize recipes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's really cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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