As I said in my last post, I've been on such a soup making kick lately. I want to remember the recipes that I've been making and I'm sharing them with you as well. We had this soup at Mr. Click's gig a few weeks ago and I asked the caterer for the recipe. She immediately texted me the recipe from her Pinterest board which was so kind of her. I tweaked it a little to increase the protein by adding a can of cannellini beans while pureeing the soup. It takes the protein per serving from 4 to 12 grams without any noticeable difference in taste.
The hardest part of this recipe is cutting the butternut squash in half for roasting (I *hate* cutting butternut squash and usually buy the chunks but in this case, I'd use the whole squash.) I microwaved it for a few minutes to soften it up and that really helped. This would make a great addition to your Thanksgiving menu or for any fall event.
Ingredients:
3 1/2 pounds of butternut squash (whole)
1 TBS olive oil (or avocado oil)
1 large yellow onion, cut in half
1 garlic clove, peeled
1/2 TBS maple syrup
1 tsp salt
1 can of cannellini beans, drained and rinsed well
freshly ground black pepper to taste
1/4 tsp ground nutmeg
1/4 tsp ground ginger
3-4 cups vegetable broth
Optional garnish: pepitas, fresh parsley, freshly ground black pepper
To make:
1. Preheat oven to 425ºF.
2. Cut the butternut squash in half (microwave 2-3 minutes first to soften it up). The the end off first and then cut squash in half lengthwise.
3. Scoop out the seeds.
4. Season the squash-rub oil all over the cut side of the squash and season with salt and pepper. Place cut side down on a baking sheet. Roast for 60 minutes.
5. Roast the onion, after 30 minutes add the onion to the baking sheet, spreading some oil on the cut side and then placing them cut side down. Continue roasting for another 30 minutes (total time 60 minutes)
6. Once the squash is cool enough to handle, scoop the flesh out into a high powered blender. Remove the outer layer of the onion and add it to the blender along with the garlic, beans, nutmeg, ginger, salt, maple syrup and broth (start with 3 cups and add more to achieve desired consistency-I used all 4 cups.)
7. Blend on high for 1-2 minutes until smooth and creamy. Taste the soup and add more salt and pepper if needed.
8. Serve immediately. I like mine topped with pepitas and more freshly ground black pepper.
I hope you have a lovely Thanksgiving!
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