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BUTTERNUT SQUASH SOUP

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Butternut Squash Soup topped with Eaton Hemp hemp hearts, toasted pumpkin seeds, fresh cilantro, Rich Greens microgreens, sambal oelek, and a little drizzle of extra-virgin olive oil.

Butternut Squash Soup topped with Eaton Hemp hemp hearts, toasted pumpkin seeds, fresh cilantro, Rich Greens microgreens, sambal oelek, and a little drizzle of extra-virgin olive oil.

Butternut squash has got to be one of my absolute favourite soups.  And thankfully my crush is justified!  In addition to being super yummy and versatile, squash is packed with fibre, vitamins and minerals including vitamins A and C, and anti-inflammatory, disease-fighting antioxidants.

Here I used homemade squash purée (see directions below), but canned could certainly be substituted for convenience.

Ingredients for 3 to 4 cups (4 small servings):

  • 2 tsp avocado oil

  • 1/4 cup diced shallots

  • 1 clove garlic, minced

  • 2 cups butternut squash purée (see below)

  • 1 cup canned coconut milk (full-fat or light)

  • 1 1/4 cup bone broth or vegetable broth, adjusted to desired consistency

  • 1/2 to 1 Tbsp peeled and grated fresh ginger, or more to taste

  • 1/2 to 1 tsp salt, adjusted to taste

  • 1/2 tsp ground cumin

  • 1/4 tsp black pepper

  • optional toppings: shelled hemp seeds, fresh cilantro and/or microgreens, toasted pumpkin seeds, hot sauce, or toppings of choice

Directions:

  1. Heat oil in medium-sized pot over medium high-heat and swirl to coat.

  2. Add shallots and sauté until shallots begin to brown and soften, about 6 minutes. Add garlic and sauté for an additional 2 minutes.

  3. Put cooked shallots, garlic, squash purée, coconut milk, broth, 1/2 Tbsp ginger, 1/2 tsp salt, cumin, and black pepper into a food processor or blender container (in batches if needed). Blend on high until smooth. Adjust ginger, seasoning, and broth to desired taste and consistency.

  4. If using a Vitamix, you can use the soup setting to heat it up. Otherwise, carefully pour the soup back into the pot and place over medium heat to warm. Serve with toppings as desired & enjoy!

HOMEMADE SQUASH PURÉE

Preheat oven to 350F.  Cut the squash in half lengthwise and scrape out the stringy pulp and seeds.  Place flesh-side down on cookie sheet lined with parchment.  Bake for 30 to 45 minutes until the flesh is nice and tender when pierced with a fork.  Remove from the oven and use a large spoon to scoop the squash out of the skin and put it into a blender or food processor.  Blend until smooth.  This will keep for several days in the fridge or can be frozen for up to 3 months.

Butternut Squash Soup topped with hemp hearts, microgreens, and pumpkin seeds. This squash had a lighter yellowish-orange hue, resulting in a less vibrant but equally delicious soup!

Butternut Squash Soup topped with hemp hearts, microgreens, and pumpkin seeds. This squash had a lighter yellowish-orange hue, resulting in a less vibrant but equally delicious soup!