Butternut Squash is the perfect vegetable to eat in the fall and winter time. It is loaded with Vitamin A which is great for your eyesight and immunity. It's high in fibre and a very tasty complex carbohydrate, making this soup an excellent pre-workout, pre-game meal. It will give you long lasting energy. The high amount of fibre is not only great for the bowels, it will slow down the sugar release making it a great option for those trying to control their blood sugar.
This recipe is vegan, vegetarian, paleo, gluten-free....ALL THE THINGS! Just eat it.
I'll tell ya what's not Gluten-free; if you get a beautiful fresh baked sourdough loaf, cut a real thick slice, put some butter and maybe a sprinkle of herb de provence on it and pop that in the oven to toast slightly. Makes this meal real hearty.
Your Roast Squash should look like this. Soft like baby food, slightly browned and caramelized.
- 2 firm butternut squashes
- Pumpkin spice: ginger, cinnamon, clove, nutmeg and allspice
- Drizzle of olive oil
- 1 tbsp raw sugar
- Maldon sea salt or pink salt preferably.
- Pumpkin seeds (optional garnish)
Ingredients for the Veg Broth
- 3 Ribs of celery roughly chopped (add the leaves if you have them)
- 3 carrots roughly chopped
- 1 large onion, quartered
- 2 cloves garlic, smashed
- 3 bay leaves
- 3 stalks of kale (optional)
- 2 inches of leek greens (optional)
- 1 tsp salt
- Fresh black pepper
- 1 tsp chilli flakes (optional)
- splash of apple cider vinegar
- 2.5 litres water
- Preheat the oven to 180C/350F
- Cut the squashes in half with a sharp knife and place on a roasting tray.
- Sprinkle with the pumpkin spice (ginger, clove, cinnamon, nutmeg, allspice) brown sugar, salt, pepper and drizzle with a small amount of olive oil.
- Place in the oven on the middle rack and let cook for about 45-50min. Keeping an eye that it doesn't burn. It is done when the flesh is so soft if you take a small spoon and dig into it, it will ball like ice cream. You cannot rush this process.
- In the meantime, start making your vegetable broth: add the onion, leek, garlic, carrot, celery, bay leaves, apple cider vinegar, salt, pepper and chilli flakes to a large stock pot. Fill with cold tap water (2.5 litres)
- Set the pot on med-high heat. Once the pot has come to the boil, reduce the heat to med-low with the lid on.
- Once the squash is cooked, carefully peel off the skin. If it was cooked long enough it should peel off easily with your hands, otherwise use a small paring knife to clean it off reserving as much flesh as possible. Add the flesh to a large pot.
- Strain out the broth with a fine sieve, discarding the vegetables. Slowly add the broth to the pot with the squash.
- Using a hand blender, blend until smooth. (Alternatively you can blend in a countertop blender, working in batches).
- To garnish, sprinkle pumpkin seeds and tear a few fresh basil leaves. You can also add a dollop of creme fresh.
- Store the rest in a tight fitting container or jar, and enjoy throughout the week.