With the cold fronts that seem to be coming across the country, how about another comforting soup to get us through?! One of my favorite soups, big shocker, is potato soup…and then Jo introduced me to butternut squash (she’s opened my eyes and stomach to a wonderful world of veggies, if you hadn’t noticed by now). Well, it seems to be a popular combo – this butternut squash and potato – so let’s turn it into a simple and creamy soup, shall we! 🙂 With this recipe, I can usually get about 3-4 servings from it; ergo I have lunch for two days after making it – I always go back for a second serving the night I make it. You could double the recipe if you have a super large squash, or a bunch of potatoes…and want more leftovers.
1 large butternut squash, cubed [skin and seeds discarded]
1 yellow onion, sliced
3-4 cloves garlic, sliced
about 4 lbs butter-gold potatoes
salt/pepper to taste
dash of cayenne
1/2-3/4 tsp of cumin
1/4-1/2 tsp sage
1. Preheat oven to 450°F and bring a pot of water to boil. Dice the potatoes and boil in salted water until soft.
2. Peel and cube the butternut squash, slice the onion and garlic — brush all with olive oil, sprinkle with salt and pepper, roast in preheated oven for about 10-15 minutes or until starting to brown and looking yummy: after about 15 min, turn it to broil for about 2 min to brown if not already brown.
Cube squash and roast in oven.
3. Pour off potato water, saving a bit for the soup — maybe 1/2-1 C — or use veggie broth.
4. Puree all ingredients in food processor, using potato water and/or veg broth as needed to create soupy, but not watery texture.
5. Return to stock pot, adding spices, salt/pepper to taste, stir, and serve.
*Garnish with vegan herb croûtons…and sprinkle with fresh black pepper.