Butternut squash soup (vegan, GF)

I am ready for fall, and fall foods. Unfortunately, “fall foods” to me means pies and baked goods and soups with crusty breads and all sorts of other things that I find myself suddenly unable to digest.

why

I have been so desperate for fall flavors that I tried a pumpkin spice “ice cream” recipe that was basically pureed pumpkin pie filling and bananas, frozen and scooped. I hate bananas with a purple passion and always have, but I held out hope that the pumpkin and added flavorings would mask the banana taste. They did not. Sigh.

This soup’s delish, though. Not sweet like other butternut squash soups I’ve had, and creamy thick even without a roux base. It’s like sweater weather in your mouth, and makes me feel autumnal despite the fact that the temps are going to crack 90 today. It’s also wonderfully filling, unlike many soups. And if you buy pre-cut squash, it’s extremely easy to make.

Note: I let my soup boil down to the consistency of runny mashed potatoes, because I was working while cooking and lost track of time. It’s good this way, but you are welcome to leave more liquid in yours if you like.

Butternut squash soup (vegan, GF)

11 oz (approx. 3 cups) butternut squash, cubed
2 tablespoons olive oil
freshly grated nutmeg, to taste
salt, and pepper to taste
2 cups vegetable broth (I use Edward & Sons Garden Veggie bouillon plus 2 cups water)

Preheat the oven to 350 degrees. Toss the squash with the olive oil, nutmeg, salt, and pepper.* Spread on a baking sheet and roast until tender, stirring occasionally, 30-50 minutes. You want the squash to be browned, but not blackened. Heat the broth/bouillon to boiling in a medium saucepan; add the squash and return to boiling, then reduce heat and simmer 15-20 minutes or until slightly reduced. Using a regular or immersion blender, process until smooth.

Serves one as a main dish, two as a side.

*I grated directly over my squash and let my nose be my guide; I’m not sure exactly how much I used. If you’re not used to cooking with nutmeg, start with 1/4 teaspoon and go from there — a little goes a long way. Also go easy on the salt; the broth is salty.

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