Butternut Squash Soup (& roasted seeds)

butternut squash soupIngredients

  • Extra Virgin Olive Oil (EVOO)
  • 1 large butternut squash, peeled & diced (reserve seeds in separate bowl)
  • 1 onion, chopped
  • vegetable stock
  • 3 garlic cloves, crushed
  • 1 tart apple, peeled and diced
  • 1/2-1″ turmeric root, peeled and diced (can also use turmeric powder)
  • dash of fresh grated ginger (can also use ginger powder)
  • curry powder
  • salt & pepper
  • parsley for garnish

Directions

  1. Saute onion in EVOO on low heat until translucent or slightly browned.
  2. Add butternut squash and 1-2 cup of vegetable stock, stir to combine. Cover and let simmer on low for 15 minutes.
  3. Add apple, garlic, turmeric, ginger, curry, salt and pepper. Stir to combine, cover and let simmer for an additional 5-10 minutes.
  4. Once squash and apple tender use immersion blender to blend to a smooth consistency. Add additional vegetable stock as needed to reach desired consistency (I ended up using about 3-4 cups). Add additional salt & pepper to taste and garnish with fresh parsley. Garnish with some of the roasted seeds if you want a little crunch in your soup 🙂
  5. Add cayenne for a little kick and/or lemon for a little more tartness.

photo 2 (2)BONUS!!! I love that I can make a soup and a snack all at the same time!!! Rinse and dry the seeds from the squash. Toss lightly with some EVOO, salt, and pepper. Line a baking sheet with parchment paper and roast the seeds in a 275 degree oven. After about 10 minutes check on them and keep checking back every five minutes until done. For me, it was about 15-20 minutes (I like mine extra crunchy).