Spicy Winter Squash Soup
Fall is my favorite time of year. I love the reprieve from the heat and hope of cool breezes and, just maybe rain! For now, there is no rain but the cool morning air brings a smile to my face.
As the evenings cool down soup comes to mind for lunch or dinner. Today is Saturday Soup Swappers and I was challenged to make a soup using squash, pumpkin, or both. The theme was selected by Ashley at Cheese Curd In Paradise. And, of course, I decided to use both squash and pumpkin!
Yield: 6-8 servings
1 medium butternut squash, halved, seeds removed
2 Tbsp olive oil
1 shallot, small chop
1 clove garlic, pressed
1 cup canned pumpkin (not pumpkin pie mix)
1 apple, cored, peeled, chopped
1 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground coriander
Pinch of cloves
1 tsp kosher salt
3-4 cups vegetable broth
Juice from 1/2 lemon
Garnishes
1/4 cup pepitas, lightly roasted with spices.
1/4 tsp chili powder
1/4 tsp cumin
Pinch coriander
Sour Cream, thin with vegetable broth
Chopped cilantro
Preheat oven: 350° F.
Line a baking sheet with parchment paper. Place the squash, cut sides down and roast for 40 minutes. Test with a fork. Remove from oven when tender. Allow the squash to cool. Remove the flesh from the shell and place in a bowl. (Should the squash have some firm spots, it will continue cooking with the broth.)
In a Dutch oven, warm the oil over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the garlic, squash, pumpkin, apple, salt and spices. Cook 2-3 minutes until fragrant.
Add the vegetable broth and lemon juice. Bring to a simmer over medium heat and cook for about 10 minutes. Test the squash to assure it is tender.
Blend the soup in batches in a blender or use an immersion blender and blend the soup until smooth. Return the soup to the pot and keep warm on low. Taste and adjust the seasonings, as desired.
To prepare the pepitas: In a small skillet warm the olive oil, chili powder, cumin, coriander and a pinch of salt. Toss to combine and toast for 3 to 5 minutes until lightly browned.
Ladle the soup into bowls and drizzle with the sour cream. Sprinkle with pepitas and cilantro.
PRINTABLE RECIPE
I had expected the soup to be a bit more spicy. Should I make it again I would definitely increase the spices.
The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm. The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members. If you are interested in joining in on the fun, follow the link above for more information. All are welcome!
And here is the reason that I have been out of touch with blogging! Our daughter got married!
As the evenings cool down soup comes to mind for lunch or dinner. Today is Saturday Soup Swappers and I was challenged to make a soup using squash, pumpkin, or both. The theme was selected by Ashley at Cheese Curd In Paradise. And, of course, I decided to use both squash and pumpkin!
Spicy Winter Squash Soup
adapted from Cookie and Kate
Yield: 6-8 servings
1 medium butternut squash, halved, seeds removed
2 Tbsp olive oil
1 shallot, small chop
1 clove garlic, pressed
1 cup canned pumpkin (not pumpkin pie mix)
1 apple, cored, peeled, chopped
1 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground coriander
Pinch of cloves
1 tsp kosher salt
3-4 cups vegetable broth
Juice from 1/2 lemon
Garnishes
1/4 cup pepitas, lightly roasted with spices.
1/4 tsp chili powder
1/4 tsp cumin
Pinch coriander
Sour Cream, thin with vegetable broth
Chopped cilantro
Preheat oven: 350° F.
Line a baking sheet with parchment paper. Place the squash, cut sides down and roast for 40 minutes. Test with a fork. Remove from oven when tender. Allow the squash to cool. Remove the flesh from the shell and place in a bowl. (Should the squash have some firm spots, it will continue cooking with the broth.)
In a Dutch oven, warm the oil over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the garlic, squash, pumpkin, apple, salt and spices. Cook 2-3 minutes until fragrant.
Add the vegetable broth and lemon juice. Bring to a simmer over medium heat and cook for about 10 minutes. Test the squash to assure it is tender.
Blend the soup in batches in a blender or use an immersion blender and blend the soup until smooth. Return the soup to the pot and keep warm on low. Taste and adjust the seasonings, as desired.
To prepare the pepitas: In a small skillet warm the olive oil, chili powder, cumin, coriander and a pinch of salt. Toss to combine and toast for 3 to 5 minutes until lightly browned.
Ladle the soup into bowls and drizzle with the sour cream. Sprinkle with pepitas and cilantro.
PRINTABLE RECIPE
I had expected the soup to be a bit more spicy. Should I make it again I would definitely increase the spices.
The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm. The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members. If you are interested in joining in on the fun, follow the link above for more information. All are welcome!
And here is the reason that I have been out of touch with blogging! Our daughter got married!
You have a perfectly good reason to have been too busy to blog. Beautiful photos Kathy. And your soup sounds delicious.
ReplyDeleteCongratulations, your daughter looks so happy. The soup sounds lovely as well.
ReplyDeleteKathy, Congratulations on your daughter's marriage! Happy Mom! As for the soup, it sounds great. Love the spice/heat! Take Care, Big Daddy Dave
ReplyDeleteAww! Congrats on your daughter's wedding! The soup looks fab too-haha! Those pepitas are a great idea and sound delicious- I would add those to a lot of things!
ReplyDeleteKathy, Congratulations on your daughter's marriage!This soup looks amazing.
ReplyDelete