We have had a few cold fronts come through Miami and when they do I feel all of the cozy vibes coming on.As you know from this post I absolutely love using Butternut Squash. It is a great addition to you plate because it is high in fiber, phytonutrients and is readily available during the fall-winter months. I have not cooked a ton with squash other than the spaghetti version, but I am so happy I did! You can simply roast a couple of squash for an hour, scoop out the flesh and save it for later use in everything from smoothies and pancakes to this soup or my new favorite macaroni and cheese sauce.
I tried to peal my squash, but my peeler is a bit lack luster and unfortunately I couldn’t get he skin to peel as easy as Pinterest told me in would. So I simply cut the squash in half, drizzled in in oil, nutmeg and powdered ginger and popped it in the oven with a claba squash. It came out perfect. So I scooped my flesh and set it aside for later use ad I wanted to share one of my absolute favorite soup recipes with you today.
I am in New York for Blogger Health 2018 and I wish I had a big piping hot bowl right now! Enjoy!
- 2 Cups Roasted Butternut Squash
- 4 Carrots Sliced
- 4 Celery or Fennel Stalks
- 5 Chopped Garlic Cloves
- 4 Chopped Sage Plus Extra Full Leaves for Garnish
- 2.5 Tbsp. Chopped Fresh Ginger
- 1 Sliced Onion
- 1.5 tsp. Curry Powder
- ½ tsp. Cardamom (Can use cinnamon if you do not have cardamom)
- 1 tsp. Cumin
- 1 tsp. Nutmeg
- ½ tsp. turmeric powder
- Grass Fed Butter or Ghee
- 3-4 Cups Low Sodium Chicken Stock
- Black Pepper
- Pumpkin Seeds
- Fried Sage
- Olive Oil
- Heat 1 butter or ghee over medium heat. Add carrots and cook for 5 minutes before adding onion and celery. Cook until everything starts to become tender 5-8 minutes. Add Garlic, ginger and sage and cook an additional few minutes. Add curry, cardamom, cumin and nutmeg and until everything is flagrant and tender.
- Add squash and vegetables to a blender with coconut milk and 2 cups of chicken stock. Blend vegetables and liquid until smooth and add and additional cup of stock or two until you reach the desired consistancy.
- Add soup back to pan and bring to a boil before simmering for 10 minutes adding stock as needed.
- In a separate pan add pumpkin seeds over medium heat and roast until oil starts to show. Be careful to burn the seeds! Set aside.
- Add olive oil to the small pan and wait for it to get hot. Drop in whole sage leaves until dark. About 1-2 minutes before placing on a paper towel and drizzle with salt.
- Add soup to a bowl and top with pumpkin seeds, friend sage, a drizzle of olive oil and pepper.
Stay warm and enjoy this soup on a cold winters night!