Butternut Squash Soup

butternut squash soup I www.eatcleanwithkate.com

Happy post-Halloween ya’ll. If you’re like me, you may have somewhat of what I like to call ‘Halloween Hangover’. You don’t even need to eat that much candy to get it!

Friday (aka Halloween) night the fiancé had a football game, so we left a ginormous bowl of candy with a sign welcoming those little trick-or-treaters to to help themselves. Before I left for the game I did get two kiddos coming to the door, and they were oh-so-cute in their little costumes! We were a little lame this Halloween, but for good reason (the fiancé’s team playing the Section Final game). We didn’t even carve pumpkins (talk about Halloween scrooges!). Oh well, we will be living here for awhile. Here’s to next year!

Halloween and St. Patrick’s Day are my favorite holidays mostly because a) you get to dress up b) there are usually adult beverages involved (I know, that makes me sounds like a lush!) and c) it doesn’t revolve around food. If you know me, you know that I used to struggle with an eating disorder and am not a huge fan of holidays that revolve around food. Too much food = too much temptation to overeat. Now that’s not saying I don’t overindulge on Thanksgiving or Christmas (I certainly do!), but constantly being around food all day (unlimited amounts of delicious food for that matter) is stressful for me. But then again, any holidays when you get all of your family members together can be stressful in-and-of themselves, right? :)

Struggling with food yourself? Check out my An Open Letter to Anyone with An Eating Disorder article on MindBodyGreen.

So, in honor of Halloween (and the color orange!) I am posting this recipe for a Butternut Squash Soup. It’s deliciously comforting, with the perfect balance of heat and sweet. Trick-or-Treat, bring me something good to eat!

butternut squash soup I www.eatcleanwithkate.com

Butternut Squash Soup

Ingredients:

1 small to medium butternut squash (about 2 lbs.), peeled, seeded, and cubed (I used pre-cut from Costco)

2 apples, peeled, cored, and sliced

1 medium onion, diced

3 cups vegetable stock

3 cloves garlic, minced

1 inch piece of ginger, peeled and grated

1/2 cup half and half (or heavy cream or milk, or coconut milk if vegan!)

1/2 jalapeño, de-seeded and minced

2 TBSP butter

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cumin

1/4 tsp curry powder

salt and pepper, to taste

Directions:

Preheat oven to 425. On a non-stick or lined baking sheet, toss squash in olive oil and season with salt and pepper. Bake until browning on edges and fork tender (about 30 mins).

Meanwhile, in a heavy bottom pot over medium heat, sauté onions and apples in butter until soft (about 5 minutes). Add in garlic, ginger, jalapeño and seasonings. Sauté till fragrant (about 30 seconds).

Pour in broth and simmer until squash is done being roasted.

Once squash is roasted, add into broth.

From here, I mashed my soup with a potato masher, but if you’d like yours thinner, pour some into a blender or use an immersion blender.

Once desired consistency is reached, taste. Adjust seasonings as needed.

Slowly add in half-and-half, stirring as you go. Add more if want creamier soup.

Enjoy!

Butternut Squash Soup
Prep time: 
Cook time: 
Total time: 
 
Delicious and healthy Butternut Squash Soup. Perfect combo of sweet and spicy!
Ingredients
  • 1 small to medium butternut squash (about 2 lbs.), peeled, seeded, and cubed (I used pre-cut from Costco)
  • 2 apples, peeled and cored
  • 3 cups vegetable stock
  • ½ cup half and half (or heavy cream, or milk, whichever you prefer!)
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, peeled and grated
  • ½ jalapeño, de-seeded and minced
  • 2 TBSP butter
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cumin
  • ¼ tsp curry powder
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 425. On a non-stick or lined baking sheet, toss squash in olive oil. Bake until browning on edges and fork tender.
  2. Saute onions and apples in butter until soft. Add in garlic, ginger, and jalapeño and seasonings. Sauté till fragrant (about 30 seconds).
  3. Pour in broth and simmer.
  4. Once squash is roasted, add into broth.
  5. I mashed my soup with a potato masher, but if you'd like yours thinner, pour some into blender or use immersion blender.
  6. Once desired consistency is reached, taste. Adjust seasonings as needed.
  7. Slowly add in half-and-half, stirring as good. Add more if want creamier soup.
  8. Enjoy!

 What are your favorite squash recipes? Favorite Fall recipes? Let me know below – I love hearing from you! 

Real Recipe: Curried Butternut Squash Soup

soup

Mmmm…squash. One of my favorite Fall foods. Just the smell of it warms the kitchen…and my heart :)

In the past I’ve made Butternut Squash Ravioli, roasted squash, and this Spaghetti Squash Bake.

A couple of weeks ago (boy, am I behind on posts!) I made this Curried Butternut Squash Soup. Deliciously sweet squash balanced by the spice of the curry. A perfect combination!

Curried Butternut Squash Soup

Ingredients:

3 small butternut squash, halved lengthwise and seeds removed

2 carrots, cut into 1/2 inch slices

1 medium onion, chopped

3 cloves garlic, mined

2 TBSP olive oil + oil for brushing

1 cup coconut milk

4 cups chicken broth

1 TBSP curry powder (more or less to taste)

salt and pepper to taste

Directions:

1) Preheat oven to 350 degrees.

2) Brush inside of squash with olive oil and season with salt and pepper

3) Lay squash on non-stick baking sheet (or use parchment paper), inside facing upwards

4) Bake until squash is fork-tender, approximately 50-60 minutes (very dependent on oven!)

5) Remove squash and let cool. Once cool enough to handle, use a spoon to scrape the squash out of the peel and into large bowl. Discard peels.

6) Using a large stock pot, heat oil over medium heat. Add onions and carrot, cook approximately 5 minutes, or until soft.

7) Add in garlic and cook until fragrant, about 30 seconds.

8) Fold in squash, chicken stock, coconut milk. Stir in curry powder, salt, and pepper.

9) Bring mixture to a simmer. Let cook approximately 45 minutes or until veggies are tender. Mash mixture with potato masher or blend in an immersion blender if smoother consistency desired.

10) Enjoy!

soup

What’s your favorite Squash recipe?

Curried Butternut Squash Soup
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Delicious butternut squash soup with curry. A wonderfully comforting Fall dish!
Ingredients
  • 3 small butternut squash, halved lengthwise and seeds removed
  • 2 carrots, cut into ½ inch slices
  • 1 medium onion, chopped
  • 3 cloves garlic, mined
  • 2 TBSP olive oil + oil for brushing
  • 1 cup coconut milk
  • 4 cups chicken broth
  • 1 TBSP curry powder (more or less to taste)
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Brush inside of squash with olive oil and season with salt and pepper
  3. Lay squash on non-stick baking sheet (or use parchment paper), inside facing upwards
  4. Bake until squash is fork-tender, approximately 50-60 minutes (very dependent on oven!)
  5. Remove squash and let cool. Once cool enough to handle, use a spoon to scrape the squash out of the peel and into large bowl. Discard peels.
  6. Using a large stock pot, heat oil over medium heat. Add onions and carrot, cook approximately 5 minutes, or until soft.
  7. Add in garlic and cook until fragrant, about 30 seconds.
  8. Fold in squash, chicken stock, coconut milk. Stir in curry powder, salt, and pepper.
  9. Bring mixture to a simmer. Let cook approximately 45 minutes or until veggies are tender. Mash mixture with potato masher or blend in an immersion blender if smoother consistency desired.
  10. Enjoy!

Real Recipe: Cheesy Spaghetti Squash and Spinach Bake

spaghetti_squash

Friday night and no football. Well at least not for me (the bf ended his season last week, and is out on the town watching a friend’s game). Me? I’m at home. Making a vegetarian dinner, watching Diners, Drive-In’s and Dives, and drinking wine. Perfect. Friday. Night. Especially now that the weather’s cooled down and it’s the beginning of that I-can’t-be-bothered-to-leave-the-couch-and-go-outside season.

I’ve been dying to try this Spaghetti Squash Bake all week. With a birthday dinner on Monday, conferences till late on Tuesday (which meant Chinese take-out from our fav msg-free place!), date night Wednesday (we grilled whole Snapper for the first time), annnnd the soccer state championship for the boys last night, there just hasn’t been time. So toniiiight is the niiiiight (cue Spice Girls song!)…

…when two squash become one…

In a bake. :)

Yes, I laugh at my own jokes (just ask the bf).

Anyway, I got this idea from my ‘ol college buddy Nikki at Grab Your Kicks. Love following her blog and all of her great ideas!

And she got the idea from Skinnytaste, which is where I adapted this recipe from.

Disclaimer: I have never used spaghetti squash before (butternut yes, spaghetti no). Every time I make squash, I remember how much dang work it is. Cutting it open is the first challenge. I work the knife slowly but surely around the squash until I can use the knife as a lever and crack that baby open!

Then you have to de-seed them (and yes, this is mandatory!).

And then, after you’ve labored your way through that, you can finally bake. At 375 degrees. For about 1 hour.

It’s worth it. Trust me.

At first I was hesitant. Squash with cheese? Weird. Or so I thought. As I read on another blogger’s post regarding substituting noodles with spaghetti squash: Will it curb your craving for pasta? Probably not. Will you think it’s delicious and make it again? I think so. At least, that’s what I’m doing!

Creamy, healthy, and delicious. Try it for yourself!

Spaghetti Squash and Spinach Bake

Ingredients:

2 small spaghetti squash (makes about 5 1/2 cups)

1 small onion, diced

4 TBSP butter

2 TBSP flour (substitute arrowroot powder or corn starch for gf)

5 oz baby spinach leaves (about 4 cups)

1/2 cup organic cream

2 cups organic milk (I use whole)

1 cup organic cheddar cheese, grated

1/2 cup parmesan cheese, grated

Panko bread crumbs (or gf bread crumbs) – optional

salt and pepper, to taste

Directions: 

1) Preheat oven to 375 degrees.

2) Slice squash lengthwise. De-seed.

3) Bake on baking sheet for approx. 1 hour or until fork inserts with ease. Let cool slightly. Shred with fork until you have your spaghetti! Discard shells. Maintain oven temperature.

4) Meanwhile, melt butter in medium saucepan. Saute onions over medium heat until soft.

5) Add in flour. Lower heat. Stir continuously for 2-3 minutes to make a roux.

6) Add in cream and milk. Turn up heat to start a boil, reduce to simmer. Stir frequently until sauce reaches desired consistency.

7) Fold in squash and spinach. Sprinkle parmesan over. Top with breadcrumbs if desired.

8) Transfer to baking dish. Bake at 375 degrees for about 25 minutes or until bubbling and browning on top!

9) Enjoy :)

spaghetti_squash

 

Real Recipe: Cheesy Spaghetti Squash and Spinach Bake
 
Delicious and creamy Spaghetti Squash and Spinach Bake. A great way to eat your veggies!
Ingredients
  • 2 small spaghetti squash (makes about 5½ cups)
  • 1 small onion, diced
  • 4 TBSP butter
  • 2 TBSP flour (substitute arrowroot powder or corn starch if gf)
  • 5 oz baby spinach leaves (about 4 cups)
  • ½ cup organic cream
  • 1 cup organic milk
  • 1 cup cheddar cheese, shredded
  • ½ cup parmesan cheese, shredded
  • Panko bread crumbs (or gf bread crumbs) - optional
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Slice squash lengthwise. De-seed.
  3. Bake on baking sheet for approx. 1 hour or until fork inserts with ease. Let cool slightly. Shred with fork until you have your spaghetti! Discard shells. Maintain oven temperature.
  4. Meanwhile, melt butter in medium saucepan. Saute onions over medium heat until soft.
  5. Add in flour. Lower heat. Stir continuously for 2-3 minutes to make roux.
  6. Add in cream and milk. Turn up heat to bring to a boil and then reduce to simmer. Stir frequently until sauce reaches desired consistency.
  7. Fold in squash and spinach. Top with parmesan cheese and breadcrumbs if desired.
  8. Transfer to baking dish. Bake at 375 degrees for about 25 minutes or until bubbling and browning on top!
  9. Enjoy :)

Butternut Squash Ravioli & Brown Butter Sage Sauce

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In the Thanksgiving Day edition of the Pioneer Press (the local St. Paul newspaper for those of you not from this area) there was a recipe for Leftover Turkey Butternut Squash Ravioli with a Sage Browned Butter sauce. The kicker? The ravioli was made from wonton wrappers! So much easier than making your own pasta.

It sounded delicious and totally doable. There was only one problem. The boyfriend and I ate most of our leftover turkey in sandwiches for lunch the day after Thanksgiving, and thus, there was definitely not enough left for ravioli. Yet, I was still determined. So after browsing butternut squash ravioli recipes online, I found what looked like a good one from Giada of The Food Network Channel. A Butternut Squash Tortellini with Brown Butter Sauce. Made with wonton wrappers. Now we’re in business!

Instead of re-typing the whole dang recipe, I figured I would just give you the link (being I pretty much followed it exactly) and let you know of the substitutions/additions I made. So, here it is: http://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-tortellini-with-brown-butter-sauce-recipe/index.html 

First step is to roast your butternut squash. You can peel the butternut squash beforehand and then cut it into cubes and roast that way. Or you can halve the squash and roast it that way. I followed Giada’s directions for peeling thinking it would save me roasting time, however, it was a pain in the butt and I’m pretty sure it took longer than if I would have just done it the other way. Your choice however :) Don’t forget to toss (or slather) with the olive oil, salt, pepper, and spices before roasting.

Next sauté your shallots and garlic in olive oil until soft. Then, puree the squash with the ricotta cheese and shallot/garlic mix in a food processor. We added in some grated parmesan and gruyere and omitted the amaretti cookies (only because I couldn’t find them/didn’t want to look any longer at the store!). We also added in some chicken stock to soften the mixture before we pureed.

Now it’s time to fill the tortellini. This is the fun part (if only you could sense my sarcasm!). I apparently like to fill my too full, so that the mixture squirts out the sides when you try to wrap up the wonton wrapper. Slowly, I learned my lesson. Here’s how to make a perfectly filled wonton:

First, place a small (about 1 tbsp) amount of mixture in center of wrapper.

 Second, wet the edges of the wrapper with water. I used my finger, but you could be more classy and use a brush if you’d like :)

Third, pull over one side so the wonton is in a triangle shape.

Fourth, pull in two sides and make sure the ends stick together (add more water to ends if necessary).

Taadah! You have made a tortellini. Now time to boil some water and plop the tortellini in lightly (I’m always getting in trouble for being too aggressive in the kitchen – whoops!). Should only take a couple of minutes to cook. When the tortellini float to the top they are done. Tip: Don’t put too many in at a time as they will either a) float up right away or b) not be able to get to the top. And don’t overcook. Nobody likes soggy tortellini. I scooped mine out with a small mesh strainer. Worked perfectly.

Now for the sauce. Brown the butter, walnuts, sage leaves, and dried cranberries until the butter is a deep brown color (but not burned!). We caramelized our walnuts first with a little butter and brown sugar.

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After your ravioli is done, pour over a small amount (a little goes a long way!) of the butter sauce. And don’t forget to sprinkle some parmesan on top. Mmm mmm.

Now go enjoy your oh-so-gourmet meal :)