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Fall Food: Butternut Squash Soup

This butternut squash soup, topped with spicy roasted pumpkin seeds, is from the cookbook, Everyday Food: Great Food Fast.

ButternutSquashSoup

When the weather starts to cool and we pull our sweaters out of storage, it’s nice to have a few soup recipes at the ready to use fresh, seasonal ingredients like squash. This soup is easy to make and very tasty. The roasted pumpkin seeds add just enough of a savoury kick to take this soup from sweet to superb. Plus, you’ll have a few handfuls of seeds leftover to throw in your salads and nibble when you get a spicy snack attack.

I forgot my usual trick of snapping a quick photo of the ingredients list on my phone before I headed to the grocery store. So, I didn’t get enough squash and ended up with half of what the recipe called for (I’m blaming le bebe and pregnancy brain for that bout of absent-mindedness). I cut the recipe in half and it still turned out well. If you want to make a smaller batch or you’re as forgetful as I am, don’t worry: it will still be delicious. – Angela

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Spicy Pumpkin Seeds. Heat your oven to 350°F. Mix 1 cup raw green pumpkin seeds, 1 teaspoon chili powder and 1/4 teaspoon cayenne pepper with 1/2 teaspoon salt and 2 teaspoons of fresh lime juice (about half a lime, squeezed). Toss it all together to coat the seeds, spreading them out on a baking sheet. Bake until puffy, golden and crunchy, about 10-12 minutes. Need an extra kick? Use hot chili powder, it has more kick than the conventional kind or find another ground chili, such as Habanero to add extra heat.

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Butternut Squash Soup. Melt 2 tablespoons of butter (or alternative spread for vegetarians/vegans) in a large saucepan over medium heat for about 2 minutes until it starts to smell delish. Add 2 chopped cloves of garlic and 2 inches peeled, chopped fresh ginger. Stir for 30 seconds as it starts to smell even more delish. Add the 2 + 3/4 pounds small butternut squash (cut into inch cubes). Let that cook for about 7 minutes, stirring and smelling (it should be deliciously fragrant at this point). Stir in 4 cups of water, bring to a boil, reduce heat and simmer for about 20 minutes.

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In the meantime, pull out your blender, sneak a handful of spicy pumpkin seeds (you deserve it) and play your favourite soup song. Set the table, cutting a loaf of fresh bread into slices to arrange as an edible centre piece. Check the simmering squash. Puree when it’s tender. Best to puree in two batches, with the blender cap removed. Cover it with a tea towel to allow heat to escape. Blend until smooth and then stir in 1/4 cup of fresh orange juice and about a teaspoon of salt. Serve hot with a dollop of sour cream, fresh ground pepper and a generous sprinkling of spicy pumpkin seeds.

ButternutSquashSoup

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About the Author

Angela is founder and editor of Sasstainable, an insider voice on sustainable lifestyle and ethical luxury. She serves on the board of directors for Toronto Zooshare Biogas Co-operative. In 2013, she completed her MSc in Environmental Management at the University of London, at the Centre for Development, Environment and Policy. Her passion for the environment grew out of her family's rural property in Raglan, Ontario, now a designated Natural Heritage System area in the Ontario Greenbelt. In 2009, she was granted Ryerson University's Top 30 Under 30 Alumni award, because of her work as a motivational speaker, in partnership with Participant Media and Me to We. She inspired over 30,000 high school and university students across North America. She is a published writer, contributing articles to Geez Magazine, Eluxe Magazine and Feelgood Style, among others. She enjoys fashion, cooking, art and yoga. She currently lives in Toronto, Canada, with her daughter, Charlotte.
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