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.
- winter squash
- 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:
- Preheat the oven to 400.
- Wash and cut each squash lengthwise.
- Remove the seeds. These can be washed and dried for later roasting, if you desire.
- Rub each piece of squash with a little bit of olive oil
- Place flesh side down onto a baking tray or Pyrex
- Roast until they are soft and easily punctured by a fork or toothpick. (Approximately 45 minutes)
- Remove from the oven and allow them to cool to room temperature.
- 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.
- Allow the onions to cool to room temperature.
- Remove the flesh from the squash and add to a food processor or blender.
- Add the sauteed onions
- Add just enough water &/or vegetable broth to the blender or processor to make a thick, pourable paste.
- Transfer the contents into a soup pot and cook over a low flame.
- 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.
- Season with the sea salt, saffron powder, curry powder, red pepper flakes and black pepper (to taste).
- Allow it to simmer for at least 15 minutes so that the flavors can really shine through.
- Serve it hot and ENJOY!