This is my favorite time of year! The vivid burnt orange, fiery red and golden
hues that are abundant in both the leaves and vegetables bring a festive autumn
spirit that awaken my desire for butternut squash soup, pumpkin pie and roasted
mixed squash. These deep orange and
yellow colors are indicative of a family of plant constituents called carotenoids, which you can remember
because carrots are famous for their
beta-carotene (a specific carotenoid). These bioactive compounds support growth and
development, eye health and eventually break down into vitamin A. But, beyond this somewhat “reductionist” type
of analysis, these plants have much more to offer. For one, they naturally contain sugars that
can satisfy not only our taste buds, but can also remind us to celebrate the
sweetness in other areas of our lives. Additionally,
these richly colored veggies are typically perfect for the cooler, dryer months
because they provide warmth and moisture to the body.
In honor of this vibrant season, I’m sharing my
recipe for Warming Butternut Squash Soup.
It has the perfect balance of flavors as the squash and apples add sweetness,
the spices have a mix of sweetness, pungency and smokiness and the last minute
hit of vinegar lends (well of course) acidity.
Also, a dash of cream goes a long way to providing just a little extra
special velvety texture and creaminess that we all crave this time of
year. Celebrate seasonal and local autumn veggies with
me, and dive into a steaming hot bowl of my Spiced Butternut Squash Soup! Enjoy!!!
Spiced Butternut
Squash Soup
Flavorful, aromatic, and
warming, this soup is perfect for a cold winter day. The sweetness of the cinnamon pairs well with
the natural sweetness of the squash and apple, while the cumin adds a smoky
depth and the cayenne gives it a spicy kick. Top it all off with some floral oregano and
it’s a spice masterpiece that will make your taste buds sing. Enjoy with “Sage Butter Lentils” and “Winter
Braised Greens” for a complete meal.
Preparation time: 40-45
minutes
Yield: 5 cups
1 tablespoon organic pastured butter
1 tablespoon extra-virgin olive oil
1 medium yellow onion (about 2 cups)
4 cups frozen diced butternut squash (2 10-ounce bags)
1 small apple (about 1 cup)
2 medium garlic cloves
1 teaspoon ground cinnamon
½ teaspoon ground cumin
1/8 -1/4 teaspoon cayenne pepper
Pinch of turmeric
1½ -2 teaspoons sea salt
¼ cup sherry wine
3-4 cups Vegetable broth
¼ cup heavy cream
2-3 teaspoons raw apple cider vinegar or golden balsamic vinegar
Fresh oregano for garnish
Cultured sour cream for garnish (Nancy’s), optional
Heat a 4-quart
stainless steel stockpot over medium heat for about a minute.
Add butter and oil
and let it spread and coat the bottom of the pan. Add onions and sauté until
soft and golden for about 5-10 minutes, stirring only occasionally. Add squash,
toss to coat and sauté until golden for about 5 minutes, only stirring
occasionally. Add apple and sauté for 2 minutes. Add garlic and sauté for another minute.
Add cinnamon, cumin,
cayenne, turmeric and salt and stir vegetables to coat and continue sautéing
for about 2 minutes. Add wine to deglaze and pick up the brown bits on the
bottom of the pan with a wooden spoon. Add broth, cover and bring to a simmer. Simmer until vegetables soften and flavors
merry, about 15 to 20 minutes.
Turn off heat, stir
in cream and blend thoroughly with an immersion blender until texture is
velvety. Stir in vinegar and check for salt. Serve each bowl with oregano and a dollop of
sour cream.
Tip: To make this recipe dairy free, simply
substitute cream with canned coconut milk.
Variation: Substitute frozen squash with 2-3
cups of fresh cubed seasonal squash
Copyright 2010, S.
Sammartino, Original recipe
