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Spiced Butternut Squash and Pumpkin Soup

Spiced Pumpkin and Butternut Squash Soup:

 

A cozy fall favourite! And one that makes great use of local, seasonal produce.

For this recipe I added some finely chopped red chilli peppers from Grammie’s garden.

As with many things in the area this year, the garden was late to get going but this meant it was producing into our warm fall. Thing like chilli peppers, kale, even eggplant was still readily available into October and November.


For this recipe you will need:

3-4 Tbsp extra virgin olive oil

1 small white onion

1 clove of garlic finely minced

1 red chilli peppers, seeds removed and finely chopped

1 medium sized butternut squash

1 cup mashed cooked or tinned pureed pumpkin

2 cups of low sodium vegetable broth

1 tsp nutmeg

1 tsp smoked cayenne chilli pepper

1 tsp cumin

Salt and pepper to taste

Directions:

·      Turn your oven on to 375oC

·      Slice and de-seed the butternut squash. Cut into quarters and place face down on a roasting pan. I add a little water to the bottom to help steam the squash as it bakes to help it soften.

[You can roast the seeds from the butternut squash and use this as a nice garnish for the soup – just lightly coat with olive oil and season with salt, pepper, thyme and any spice (e.g. Chilli powder or paprika).]

·      After about 20 minutes, flip over the squash so it is insides up and drizzle with extra virgin olive oil. Add a little salt and pepper and place back into the oven to bake for a further 20-30 minutes. You will now it is done when the squash it soft and easily pierced with a fork.

·      Remove the butternut squash from the oven and let cool on the pan.

·      Meanwhile, heat 1 tbsp of extra virgin olive oil over medium heat in a large pot and add the chopped onion, stirring regularly until softened and translucent.

·      Add the chopped garlic and chopped red chilli pepper (these can range in spice so gauge how spicy you want your soup based on how much pepper you add).

·      Allow the garlic, onion and pepper to soften and flavour to combine

·      To the pot add the 1 cup of pumpkin and butternut squash, scooping it out of the skins using a large spoon.

·      Add the vegetable broth and stir to combine

·      Allow the soup to simmer on medium to low heat for 15-20 minutes stirring every so often to combine the flavours.

·      Add the nutmeg, cumin and smoked cayenne pepper and stir -in.

·      Allow the soup to cool slightly and then blend using a hand blender or food processor.

·      Reheat slightly if needed, taste and add any addition seasoning.

·      Serve topped with the roasted butternut squash seeds and a side of nice bread.