Tag Archives: winter squash

Recipe: Roasted Squash Soup

Roasted Squash Soup

Last night, Dennis & I attended our neighborhood Crime Watch Patrol pot-luck dinner. I made a delicious roasted squash soup that became quite a hit. In response to the requests for the recipe, I am posting the following “non-recipe” recipe. You’ll understand why I am calling it a “non-recipe” in a moment.

Ingredients:

  • winter squash
  • onions
  • olive oil &/0r coconut oil (you can use butter or any other oil you choose)
  • coconut milk (if possible, please use organic coconut milk.)
  • water &/or vegetable or chickenbroth
  • sea salt
  • black pepper
  • red pepper flakes
  • saffron seasoning powder
  • curry seasoning powder

Notice that you don’t see any amounts listed. That’s why it’s a “non-recipe”. You can decide exactly how much of each ingredient you want to add. I made a HUGE pot of soup (4 quarts). For that amount of soup, I used 2 medium sized butternut squash, three large acorn squash and two very large onions. I also used a full can of coconut milk. I also used water instead of the vegetable or chicken broth).

Here is the method:

  1. Preheat the oven to 400.
  2. Wash and cut each squash lengthwise.
  3. Remove the seeds. These can be washed and dried for later roasting, if you desire.
  4. Rub each piece of squash with a little bit of olive oil
  5. Place flesh side down onto a baking tray or Pyrex
  6. Roast until they are soft and easily punctured by a fork or toothpick. (Approximately 45 minutes)
  7. Remove from the oven and allow them to cool to room temperature.
  8. While the squash is in the oven, saute the onions (which have been chopped) in oilve oil and/or coconut oil (I use a combination) until they are caramelized.
  9. Allow the onions to cool to room temperature.
  10. Remove the flesh from the squash and add to a food processor or blender.
  11. Add the sauteed onions
  12. Add just enough water &/or vegetable broth to the blender or processor to make a thick, pourable paste.
  13. Transfer the contents into a soup pot and cook over a low flame.
  14. Add enough coconut milk to make it creamy. You can also add additional water and/or broth to make it the perfect consistency for YOU.
  15. Season with the sea salt, saffron powder, curry powder, red pepper flakes and black pepper (to taste).
  16. Allow it to simmer for at least 15 minutes so that the flavors can really shine through.
  17. Serve it hot and ENJOY!

Recipe: Thai-spiced Winter Squash Soup

Thai-spiced Winter Squash Soup Serves 4-6. 2 lbs. (1 kg) Winter squash – acorn, butternut, hubbard, turban, small pumpkins 3 tablespoons butter or olive oil 1 14-ounce can coconut milk 1 teaspoon (or more) red Thai curry paste
water 2 teaspoons fine grain sea salt (or to taste) Water or vegetable stock to thin soup to… Continue Reading

Food Focus: Winter Squash

Food Focus: Winter Squash (This article appeared in the October 2011 issue of A Healthy You and was prepared as part of a collaborative effort with other IIN Health Coaches).) As members of the Curcurbitaceae family, winter squash come in a multitude of sizes and colors. With hard shells, some have a shelf life of… Continue Reading