When my in-laws visited a couple of weeks ago, they brought a car load of fresh veggies including a butternut squash. It’s been sitting on the kitchen window sill basking in the southern exposure. I wasn’t sure what I wanted to do with it but finally settled on soup. It’s a very typical, cool fall day here in Chicago – perfect soup weather.
I usually add cream to a soup like this, but the squash was so sweet that I didn’t want to dilute the flavor. The extra calories are definitely not missed.
And I wasn’t sure if I was trying to blend too many different flavors together – curry and cinnamon in the butternut squash soup, topped with 2 contrasting purees of sweet roasted cherry tomatoes with sage against the smoky tang of roasted jalapenos with lime. I think the result is heavenly!
For those following Dr. Fuhrman’s Eat To Live program, this complies with both the weight loss and life plans. Although there is olive oil in the purees, only a small dollop is used as a flavorful garnish, so the oil intake is minimal. You can decide whether to include it.
Ingredients (serves 8 – 10)
1 medium butternut squash – peeled and cut into 1 inch cubes
1 pint grape or cherry tomatoes – cut in half
8 medium jalapenos – cut in half with seeds and ribs removed
1 cup chopped shallots
1 quart vegetable stock
1 tbsp. curry powder
1 tsp. ground cinnamon
¼ tsp. chili pepper flakes (optional for those who like more heat)
1 tbsp. chopped fresh sage – well packed
juice of 1 lime
salt to taste
Directions
1. Preheat oven to 425 degrees.
2. Place squash cubes on a baking sheet lined with tin foil. Bake for 45 – 50 minutes until fork tender.
3. Place cherry tomatoes and jalapenos on a separate baking sheet lined with foil. Bake along with the squash for the last 20 – 25 minutes.
4. In a soup pot, saute the shallots in just enough broth to prevent burning for about 5 minutes until tender.
5. Place the cooked squash in the pot with the shallots, add remaining vegetable broth, bring to a boil, then cover, reduce to a simmer and cook another 10 minutes.
6. Place cooked cherry tomatoes in a small food processor with the chopped sage, 2 tablespoons of olive oil and a pinch of salt. Blend until completely smooth.
7. Place cooked jalapenos in a small food processor with the lime juice, 2 tablespoons of olive oil and a pinch of salt. Blend until completely smooth.
8. When finished cooking, blend the soup in either a food processor or with an immersion blender until completely smooth.
9. Serve hot with a small dollop of each of the purees on top.
Annie says
Such a beautiful soup with the orange, green, and red! Sounds delicious, Amy, with all of those warm, smoky flavors.
Annie recently posted…Virtual Vegan LINKY Potluck 14
Amy says
Thanks, Annie. I love the colors as well!
Angela @ Canned-Time.com says
Absolutely scrumptious.
Thanks for sharing 😉
Amy says
Thanks so much, Angela!
Caitlin @ teaspoon says
I love that you added some flavor dairy-free flavor boosters! I was so used to adding cream in my soup or sour cream on top, so now I need some good replacements. Looks delicious!
Caitlin @ teaspoon recently posted…Applesauce Spice Cake {vegan}
Amy says
Hi Caitlin! I was surprised that this soup turned out so well with absolutely no cream. Who needs the extra calories??