Feed Your Body Friday: Winter Squash Soup
With the harvest time just behind us, comes in an abundance of winter squash.
These fruits, consumed as vegetables, are available in a variety of shapes and colors, there are also versatility and have many health benefits. Perhaps you don’t know what to do with the winter squash, although you have noticed them on supermarkets stalls or public markets, so it’s time for you to discover these special vegetables. The recipe that I propose today is a great way to try them and develop the taste for these beautiful creatures.
Whether it’s for warming you up when you come back from shoveling on a cold winter’s day or adding a few servings of vegetables to your meal, a good hot soup cooked at home will do the trick.
Winter Squash Soup
Prep time: 10 minutes
Cook Time: 1 hour
Serving: 6 to 8 people
Ingredients
- 2 tbsp. butter
- 1 small butternut squash, cut in half
- 1 acorn squash, cut in half
- 1 big onion, chopped finely.
- 1 tbsp. ground curry
- 1 tsp. grated fresh ginger
- 6 cups of vegetable broth
- 1 tsp. Sriracha sauce
- 1 cup of coconut milk
- 1/4 cup fresh coriander
- Croutons and pomegranate seeds for garnish
- Salt and pepper to taste
Preparation
- Preheat the oven to 375 ˚F
- Cut the butternut and acorn squash in half remove the seeds, add a little of olive oil and place in the oven. Cook for 45 minutes.
- Once the squash is fully cooked, heat the butter over medium heat in a saucepan.
- Add the onion, curry and ginger. Cook for 4 to 5 minutes until browned.
- Add the flesh of the cooked squashes, broth, sriracha and bring to a boil. Mix in spices.
- Cook over medium-low heat and cook for 8 minutes.
- Next, add coconut milk, and simmer on low for another 5 minutes.
- Add your mixture to a hand mixer and purée the soup until you obtain a smooth texture.
- Adjust the seasoning to preference.
- Add fresh herbs and your crouton/pomegranate garnish.
- Serve hot and enjoy!
Often in creamy soup, cream is added at the end of cooking to give creaminess and get something richer. But in this recipe, we don’t need it, because it has a naturally creamy texture but I still added a little coconut milk that is not only less rich than the cream but also adds more depth to the soup.
I really love this roaster winter squash recipe because it’s easy and has tons of flavor from roasting the squash beforehand. Additionally, it’s a delicious, creamy and rich soup that is perfect for this time of year when you want to settle in for a cozy dinner. It’s simple and tasty but it’s also full of vitamin A, which promotes eye health and forms a barrier against many diseases.
These healthy vegetables can also be kept for ages, the winter squash can be kept for 3 months without any problems. So get some now for your pantry and try it out on a perfect night for curling up with a blanket and a nice bowl of homemade soup! Yum!
Ready for dessert? You’ve got options with these 3 must-bake holiday cookies!
