In New England, the harvest of butternut squash is synonymous with the welcoming of the beautiful Fall weather and vibrant foliage. Butternut squash is a vegetable that takes us straight through winter so we’re always able to have a colorful, nutritious bowl of soup on the table.
Serves 8-10
Ingredients
- 2 tbsp coconut oil or extra virgin olive oil
- 1 large butternut squash, roasted whole for 1 hour at 375 degrees
- 1 head of fennel, roughly chopped
- 3 cups kale, tough stalks removed and roughly chopped
- 2 green apples, peeled and roughly chopped
- 2” piece of ginger, peeled and chopped
- ½ large Vidalia onion, peeled and roughly chopped
- 4-5 cups vegetable stock (depends how much water content is in your squash and how thick/thin you like your soup)
- 3 cloves garlic, smashed
- 2 tbsp cumin
- 1 tsp turmeric
- ½ cup roughly chopped fresh sage + additional whole sage for garnish
- pumpkin seeds for garnish
- salt and pepper to taste
Instructions
- Roast butternut squash whole in preheated 375 degree hour for one hour (it’s okay if it’s still a little firm as it will continue to cook in the broth). Let cool slightly, split horizontally, remove skin and seeds and roughly chop
- Sauté onions on medium-low heat until translucent
- Add fennel and ginger and cook about a minute until you start to smell the ginger
- Add the garlic and spices and cook for another minute
- Add kale, apples and cooked, chopped butternut squash and mix in with all the other ingredients
- Add 4 cups stock, salt and pepper
- Bring to a boil and let simmer for 20 minutes
- Taste and adjust seasoning to your taste
- Stir in fresh chopped sage
- Purée soup in blender or with immersion blender. Add additional stock if soup is too thick
- Serve garnished with pumpkin seeds and sage
TIP: You can freeze the soup. When you're ready to eat it, just defrost in a pot on the stove over a low heat.
Leave a Reply