I’m not really a big soup person. Don’t get me wrong – I love soup! It just so happens that when I’m menu planning for the week, soup usually isn’t something that makes it onto my list. However, this recipe may wind up being the beginning of a very delicious soup obsession! The recipe is from the Fat Radish cookbook, but I switched up the squash a bit. The original recipe calls for a 3lb Kobucha squash, but I used a small Buttercup squash and an Acorn squash. I also learned a very interesting lesson – Buttercup squash cooks more quickly than Acorn squash! At the end of my roasting, the Acorn squash was falling apart so this ended up being an easy decision as to which one was going to get pureed in the soup.
Fall flavours are amazing. The bright, fresh flavours of summer are great, but there is something very comforting about a warm, hearty fall meal. Squash is one of those flavours that you just can’t go wrong with, and I will very likely be trying other squash soup variations after this little experiment. There isn’t really too much to say about this one… it tastes as good as it looks so give it a try!
Winter Squash Soup with Toasted Pumpkin Seeds
· 1 Acorn Squash
· 1 Buttercup Squash (should be roughly 3 lbs of squash altogether)
· 3 cups of chicken broth
· 1 can coconut milk
· 1 onion, diced
· 4 cloves of garlic, minced
· 1 tsp turmeric
· 3 Tbsp olive oil
· ¼ cup pumpkin seeds
· A handful of chopped chives
Preheat your oven to 425 degrees. Take your squash and cut them in half, scooping out and discarding the seeds (or save the seeds to toast later on for a snack, yum!). Wrap each squash half in tin foil and place in the oven for 1 hour or until cooked through and soft. Set squash aside to cool. While the squash is cooling, chop your onion and garlic, and toast the pumpkin seeds in a small frying pan over medium-high heat – make sure you keep an eye on them and stir them frequently because they will burn fast in a hot pan! Put the toasted pumpkin seeds into a bowl and get a large stock pot onto your stove on medium heat, then add the olive oil, onions, garlic and turmeric. Cook until the onions get soft, stirring occasionally – roughly 10 minutes. Next add the broth and coconut milk, bringing the mixture to a boil and reducing heat to a simmer. While your broth is simmering, start preparing your squash. If you chose the same squash as I did, use the buttercup for the broth. Just peel the skin off and add the squash to the soup, then puree with an immersion blender. Chop the acorn squash into wedges, then chop up a handful of chives.
To serve – ladle out the broth into bowls, add some of the squash wedges and top with a sprinkling of pumpkin seeds and chives. You’ll never look at soup the same way again! J