1 small butternut (2.5 pounds -or 4 cupsof cooked butternut)
2 tablespoons coconut oil, olive oil or butter
1 large apple- gala, honey crisp, diced (more for garnish, optional)
2 large shallots (or 1 onion)- diced
5 fat garlic cloves – rough chopped
1 teaspoon fresh ginger – rough chopped ( or use ginger paste)
1 tablespoon fresh sage, and more for garnish
3 ½ –4 cups vegetable stock or chicken stock (I used 4 cups water with 2 teaspoons veggie bouillon paste)
1 teaspoon kosher salt
½ teaspoon fresh cracked pepper
fresh grated nutmeg– optional ( about ¼ teaspoon, more to taste, feel free to use ground)
pinch cayenne -optional, but tasty here.
½– 3/4 cup coconut milk (from a can) or use ¼-1/2 cup heavy cream or half and half. For a lighter version, sub almond milkor just leave it out, thinning the soup with more veggie stock if you prefer.
1–2 teaspoons maple syrup (optional- see notes)
1/2 teaspoon apple cider vinegar (optional- see notes)
Optional Garnishes- crispy sage, Pumpkin seed “Brittle”, sumac, warm coconut milk, sautéed diced apple (sauté in coconut oil)
Preheat oven to 425F
Split the butternut in half lengthwise, place open side down, on a greased or parchment-lined, rimmed sheet pan. (See notes) Roast 30-35 minutes or until easily pierced with a fork, through the skin at the top, narrow end.
While the butternut is roasting, chop the onion, apple, garlic, and ginger and herbs.
Heat oil in a large heavy bottom pot or dutch oven, over medium heat.
Add onion and apple and cook 6-7 minutes, stirring until golden and tender, then add garlic and ginger, and cook 4-5 more minutes, add the herbs,turning the heat down to med-low for one more minute. It will smell divine. Turn heat off.
When the butternut is tender, flip them over, let them cool down, enough to handle, then scoop out seeds. Scoop out flesh and place in a bowl, you should have 3 3/4 to 4 cups.
Add the apple onion mixture to the same bowl.
Then, blend in batches with the veggie stock until very smooth, using a blender. (If using hot ingredients, be sure to Hold the lid down tight with a kitchen towel– to prevent a blender explosion!) If you prefer a thicker soup, add less water, thinner soup, more water.
Add the blended soup back into the same pot and warm over low heat. Add salt, pepper, nutmeg. Stir in you choice of milk to desired richness.
Taste. If you’d like more sweetness, a teaspoon or two of maple syrup will help. If you need a little acidity, a few drops of AC vinegar, or squeeze of orange juice is nice. Adjust salt.
To serve, divide among bowls, sprinkle with maple-glazed pumpkin seeds, crispy sage leaves, sautéed apple.
This delicious recipe and photos were created by FeastingAtHome.com, we simply shared it. Check them out for more great ideas!
2 tablespoons coconut oil or cooking oil of choice
1 large about 1 cup onion, diced
3-4 cloves about 1 teaspoon garlic, minced
1 teaspoon fresh grated ginger
2 carrots about ½ cup, peeled and chopped
2 stalks about 2 tablespoons diced celery
1 cup cubed butternut squash
2 ears about 1 ½ cups fresh or frozen corn kernels (I used fresh in recipe testing)
3 cups vegetable broth
1 28 ounce can crushed tomatoes with basil (I used Muir Glen brand in recipe testing)
1 15.5 ounce can white kidney beans, including liquid (may also drain and rinse if desired)
1/4 cup nutritional yeast plus addiitonal for serving if desired
2 teaspoons dried oregano
1 teaspoon crushed red pepper plus additional for serving if desired
3 fresh sage leaves
3 sprigs fresh thyme
Salt and cracked black pepper to taste
2-3 cups cooked whole grain pasta for serving
Heat oil in a large soup pot over medium-high heat. Add onion and salt and cook until onion is translucent, about 5 minutes. Add garlic, ginger, carrot, and celery and cook additional 2-3 minutes. Add squash and corn and cook 2-3 more minutes, adding more salt as needed throughout cooking process.
Stir in broth, tomatoes, beans, nutritional yeast, oregano, crushed red pepper, and black pepper to taste. Add fresh sage and thyme and bring to a boil before decreasing to a simmer. Simmer for about 15 minutes or until soup is hot and flavors have melded.
To serve, spoon cooked pasta into separate soup bowls and ladle minestrone on top. Stir to combine and sprinkle with more nutritional yeast and crushed red pepper if desired.
Store cooked pasta separately from leftover soup to prevent mushy noodles upon reheating. Soup may be stored in the refrigerator for up to one week or stored in the freezer (hold the pasta) for up to three months.
This delicious recipe and photos were created by GratefulGrazer.com, we simply shared it! Please check them out as they have so many other great ideas!
Prep: 10 mins – Cook: 55 mins – Total: 1 hour 5 mins
1 large butternut squash (about 3 pounds), halved vertically* and seeds removed
1 tablespoon olive oil, plus more for drizzling
½ cup chopped shallot (about 1 large shallot bulb)
1 teaspoon salt
4 garlic cloves, pressed or minced
1 teaspoon maple syrup
⅛ teaspoon ground nutmeg
Freshly ground black pepper, to taste
3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
1 to 2 tablespoons butter, to taste
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 ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes.
Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy. I like to top individual bowls with some extra black pepper.
This delicious recipe and photos were created by CookieAndKate.com, we just shared it! They have so many awesome ideas, you should definitely check them out!