Life is good when you sit down to a homemade bowl of hot soup. It satisfies the soul just like fresh mountain air or a good book. Enjoy the sweet and smoky flavors of this soup, topped with a dollop of sour cream and savory, crunchy croutons. A little piece of heaven without leaving your kitchen. Even better, this dish is the perfect candidate for a make-ahead meal. Freeze this soup and reheat gently on a day when you’re short on time.
Serves 6 to 8
- 1½ lbs (680 g) butternut squash, halved lengthwise and seeded
- 2 Tbsp (30 mL) grapeseed oil
- ¾ cup (175 mL) chopped celery
- ¾ cup (175 mL) peeled and chopped carrot
- ¾ cup (175 mL) chopped yellow onion
- 1 tsp (5 mL) sea salt
- 1 tsp (5 mL) minced garlic
- ½ tsp (2 mL) smoked paprika
- ¼ tsp (1 mL) ground cumin
- ¼ tsp (1 mL) ground coriander
- 1½ cups (375 mL) peeled and chopped sweet potato (about ¾ lb/340 g)
- 2 medium Granny Smith apples, peeled and chopped (about ¾ lb/340 g)
- 4 cups (1 L) Simple Vegetable Broth or low-sodium, store-bought vegetable broth
- ½ cup (125 mL) water
- ½ cup (125 mL) sour cream
- ½ cup (125 mL) Crisp and Smoky Croutons
- 2 tsp (10 mL) fresh chopped cilantro, to garnish (optional)
Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper, and place the butternut squash cut side down.
Adding 1 Tbsp (15 mL) of water to the dish. Bake for 40 minutes or until a knife can be easily inserted through the thickest part of the squash. Remove from the oven and let cool. Scoop out the flesh after it has cooled enough to handle.
Heat the oil in a large saucepan over medium-low heat. Stir in the celery, carrot, onion and salt. Cook for about 7 minutes or until tender. Stir in the garlic, paprika, cumin and coriander and heat for 30 seconds. Add the cooked squash and the sweet potato, apples, broth and water. Bring to a simmer, cover and cook on low for about 30 minutes or until the vegetables are tender.
Purée soup with an immersion blender or in small batches in a blender. Add a small amount of water if necessary to reach the desired consistency. Return the soup to the saucepan and reheat. Ladle into bowls and top each with a dollop of sour cream and a few croutons. Garnish with cilantro (if using).
TIPS:
Want to cook the squash on the barbecue? Preheat the barbecue to around 375°F (190°C). Lightly oil the squash and place cut side down on a small parchment-lined baking sheet. Cook for 30 minutes and check every 5 additional minutes for doneness. Lightly scrape any dark areas and use the squash in recipe as directed. You can also cook squash in a slow cooker. Add 2 Tbsp (30 mL) of water and cook on low for 8 hours, until tender.
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