Roasted Butternut Squash Soup

I thought everyone would be over butternut squash by this point, but I was wrong! I took a poll on my Instagram page last week to decide between Creamy Butternut Squash Pasta and butternut squash soup, and it resulted in a tie. Since I couldn’t possibly let half of you down, here’s the recipe for one of my favorite fall soups, just in time for #soupsunday!

A couple reasons I love this recipe: it takes less than 30 minutes to make, and you don’t have to spend any time stirring a pot or dirtying extra dishes! It’s vegan, but is so wonderfully creamy and filling, you’d never know it. You can use whatever broth you have on hand, but I used vegetable broth to keep this soup vegan. It’s perfect paired with a kale salad or some avocado toast for dinner, and reheats nicely for weekday lunches.

I was extra excited to make this soup today because of my new found affinity for crispy sage leaves. It’s not fall without the inclusion of sage in every vegetable dish, am I right? Taking the extra few minutes to “fry” some of these fuzzy little herbs in ghee to top your soup will result in a delicious and beautiful garnish for your roasted butternut squash soup.

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Roasted Butternut Squash Soup

Makes 4-6 servings

6 C butternut squash, diced

1 T olive oil

Salt & pepper

2 C leeks, roughly chopped

5 cloves garlic, roasted

2 1/2 C vegetable broth

1 C full-fat coconut milk

1/4 t crushed red pepper (optional)

Garnishes for soup- pomegranate seeds, crispy sage leaves, pepitas, etc.

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Method:

For crispy sage leaves, heat small skillet on medium heat and add 1 T ghee. Add sage leaves and fry for about 60 seconds on each side. Remove carefully with a fork and set on paper towel to absorb excess ghee.

Preheat oven to 375°. Toss butternut squash with olive oil, salt and pepper, and spread onto rimmed baking sheet in single layer. Roast in preheated oven for 15 minutes. Remove from oven and toss squash for even cooking. Add chopped leeks to baking sheet and return to oven and bake for another 10-15 minutes until veggies are golden brown.

Tip** If you don’t have roasted garlic already prepared, here are the Cliff Notes from my last post – slice the very top off of a whole head of garlic, drizzle with olive oil and wrap in aluminum foil. Roast in oven for about 20 minutes until fragrant.

In high speed blender, add roasted butternut squash, leeks, garlic, vegetable broth, and coconut milk. Blend for 20 seconds on low, and another 30 seconds on medium.

Tip** If you’d like to serve this soup right away, make sure to heat broth and coconut milk before adding to blender so soup is nice and hot!

If soup appears too thick, add 1/4 C more broth. Season with salt, pepper, and optional crushed red pepper. Enjoy!

Winter Minestrone Soup (GF)

The other night, my mom took me to see Ina Garten live at the Chicago Theater, and let me just say that I didn’t think it was possible to love her more than I did, but I do. It’s possible. She’s the best. She spoke about her almost 50 years of married life with her husband Jeffrey, and about all the experiences throughout her life that led her to where she is now, creating recipes on her farm in the Hamptons every day. Like what is that and how do I get to that point in life?

She acknowledged the existence of the “store bought is fine” meme, which I found very satisfying, and poked fun at herself for the number of times she says “how easy is that?” She spent a lot of time explaining her method for creating and testing recipes. I never realized how much thought and testing she puts into every single recipe, and it really struck a chord with me because she cares so much about how the finished product turns out for home cooks.

I love all her recipes, but this soup is on my list of favorites. I made a few small tweaks, and although she might not appreciate me dissecting her perfectly-crafted recipe to make it gluten and dairy-free, I hope you will! Because now we can alllll cozy up with a bowl of her amazing Winter Minestrone soup this season.

This recipe looks a little daunting at first because of the long list of ingredients, but you will probably already have most of them on hand like I did. One thing to note is that Ina stresses the use of chicken stock, not broth, in this recipe and it does make a noticeable difference. She of course makes her own stock, but let’s not get carried away… “Store bought is just fine.”

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Ina’s Winter Minestrone Soup (made GF and dairy-free)

Makes 6-8 servings

Good olive oil

4 ounces bacon, ½-inch-diced

1 large yellow onion, chopped

3 carrots, peeled and diced

3 stalks celery, diced

2½ cups butternut squash, peeled and diced

4 cloves minced garlic

1 t dried thyme

2- 14.5 oz cans roasted diced tomatoes

1 carton chicken stock (4 C)

1 bay leaf

Salt & pepper

1 (15-ounce) can cannellini beans (or Northern beans), drained and rinsed

2 C cooked GF pasta (I used Whole Foods brand chickpea shells)

8 to 10 ounces fresh baby spinach leaves

½ cup dry white wine

2 tablespoons store-bought pesto (make sure it’s dairy-free)

1/4 C nutritional yeast

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Method:

Heat 2 tablespoons of olive oil over medium heat in a Dutch oven. Add  bacon and cook over medium heat for a few minutes, stirring occasionally, until browned.

Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

Add the tomatoes, chicken stock, the bay leaf, salt and pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

Discard the bay leaf. Add the beans and cooked pasta and heat through. Just before serving, reheat the soup, add the spinach, cook just until the leaves are wilted. Stir in the white wine, pesto, and nutritional yeast. Enjoy!

Tip** if you plan on having leftovers, leave all pasta on side and add to soup as you serve. If you leave it in the soup for multiple days, it’ll absorb too much liquid from the soup and turn to mush.

Fall Vegetable Soup

What makes this soup “Fall Vegetable” soup? One of my favorite things about Fall (if you haven’t noticed, it’s a very long list) is the abundance of butternut squash at the Farmer’s Market. Evanston’s Farmer’s Market is full of vendors from Michigan, Indiana and Wisconsin, and yesterday their tents were full of colorful squashes and veggies, reminding me of one of my favorite soup recipes! This goes out to my vegetarian friends (all two of them) but can be customized however you like. You can sub chicken broth in for the vegetable broth, or add sausage/chicken/noodles. I love making this soup on Sunday and having it ready for lunches all week.

Tip– if you’d rather not tackle cubing a butternut squash, Trader Joe’s sells them pre-cut in the refrigerated section.

Autumn Veggie Soup

Fall Vegetable Soup

Makes about 6 servings

1 T olive oil

1 medium white or yellow onion

2 large carrots, peeled and cubed

2 1/2 C butternut squash, cubed

2 cups yellow potatoes, cubed

1 zucchini, cubed

2 cloves garlic

1 can fire roasted diced tomatoes

4 C (one carton) vegetable broth

1 T fresh rosemary

1 T fresh parsley

1 t dried thyme

1 bay leaf

1-2 t crushed red pepper

Salt and pepper to taste

1 can kidney beans (drained)

3 C kale

Method:

In large soup pot/Dutch oven, heat olive oil and add onion, carrots, and butternut squash. Cook and stir for 3 mins. Add potatoes, garlic, and zucchini and cook for another 2 minutes. Add canned tomatoes, broth, and herbs, crushed red pepper, salt and pepper, and bring to a boil. Reduce heat and let simmer for 20 minutes, stirring occasionally. When vegetables are tender, add drained kidney beans and kale and heat until kale is wilted. Enjoy!

*freezes very well