eating with emily - original_final - ori

by Emily Dawson Nutrition

My favourite Squash Soup


Hey Guys! It's been quite a while since I've posted anything on the Blog but I promise I am back at it! You know how much I love my fall soups and as promised, here is one of my favourite simple recipes.



This recipe calls for Butternut Squash but I've made it with all kinds of Squash and it turns out just as delicious! Try Buttercup or Red Curl - I found them both at a neighbouring farm and when mixed with butternut, they were super tasty!



INGREDIENTS


2 butternut squash, roasted

½ cup melted grass-fed butter (or oil of choice)

2 onions – diced

2-3 celery stalks - chopped

2-3 carrots – peeled and chopped

6 cups of vegetable (or chicken) stock

½ cup apple juice (or apple sauce or apple puree)

¼ tsp – each of nutmeg, cumin, paprika, turmeric, cinnamon (I also like to add garam masala & sumach if available)

¼ tsp – each of dried thyme & rosemary

3 bay leaves

Maple syrup (optional) - start with ¼ cup and adjust to taste

Salt and pepper to taste

Pumpkin seeds, toasted


METHOD


1. Preheat oven to 400F. Carefully cut the squash in half, lengthwise. Brush the flesh of squash with melted butter or oil, season with S&P, and place in a baking pan, cut side up. Bake it for about 40 minutes or until it's soft.


2. In a large pot, heat the remaining butter (or oil) and add the onions with a bit of salt. Cook them on med-low heat until they're soft and translucent - don't brown them! Next, add your carrots & celery and cook until soft.


3. Once your squash is cool, scoop the insides out and add them to your pot with the veggie/chicken stock & apple juice. Increase the heat to boil & then reduce the heat to a simmer and add your herbs & spices! Let it simmer on low for about 5-10 min.


4. Next up, remove your pot from the heat. Remove the bay leaves and let it cool. Once it's cooled, puree it in small batches in a high-power blender or Vitamix.


5. Return the puree to your pot and add your maple syrup (if using) and reheat as necessary. Add some salt & pepper to taste, as well as more stock (until you reach the consistency you desire!)


6. Garnish with toasted pumpkin seeds or another type of roasted nut/seed and ENJOY!



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