Tuesday, November 8, 2016

EAT // Roasted Butternut Squash Soup

Am I the only one that prefers to eat my meals out of a bowl?  I'm just not that into plates.  A big bowl of soup with warm bread--be still my heart! Inspired by the season, I was in the mood for butternut squash soup.  The best thing about this soup is how creamy it is sans any kind of dairy.  I love the colors in these photos, that mirror what I see when I look out the window these days.  Here's a simple recipe for a flavorful meal that's sweet and creamy.  It's also vegan and gluten-free!


  • 1 large butternut squash (about 3 pounds), halved vertically and seeded
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 tablespoon hing (asafoetida)*
  • 1 teaspoon salt
  • 1 teaspoon maple syrup
  • ⅛ teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • Up to 4 cups (32 ounces) vegetable broth or water
  • 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)
*If you eat onion and garlic, omit the hing and saute the onion and garlic instead.  I try not to cook with onion or garlic for Ayurvedic reasons.


  1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
  2. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
  3. Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that pot), warm 1 tablespoon olive oil over medium heat until shimmering. Add the hing and 1 teaspoon salt. Cook, stirring often, about 1 to 2 minutes.
  4. In a blender, transfer the oil and hing mixture to your blender. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can stir in any remaining broth later).
  5. If you would like to thin out your soup a bit more, add the remaining cup of broth (I used the full 4 cups, but if you used a small squash, you might want to leave it as is). Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and blend in more salt and pepper, if necessary.
  6. Serve immediately. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days.

I hope this keeps you warm on those chilly days!

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