Roasted Butternut Squash Soup
Photos by Sara Ford
Fall is officially here, and I could not be more stoked! I love everything about fall... The cooler mornings, the hot teas outside on the patio, the fall leaves in the mountains, the cozy sweaters. But most of all I love the ever abundance of our garden. Our garden has been a dream this year. We planted many vines for the first time and had wild success. We have butternut squash, spaghetti squash and pumpkin in every corner of our garden. Check out the recipe I made with the spaghetti squash, Sun Gold Tomato Sauce with Spaghetti Squash.
There is something that feels so perfectly fall about roasted butternut squash. It's ability to pair with different herbs and dishes. And the light orange color is magical.
With the change of the seasons, I highly recommend making this dish with bone broth if you are not vegetarian. The nutrient-dense bone broth with the earth squash, garlic and ginger is so good for the immune system during the change of the seasons.
I also recommend making a double or triple batch and putting the rest in mason jars to freeze. If you are freezing, make sure to leave about an inch or so at the top of the jar before putting in freezer.
Autumn blessings to all.
Roasted Butternut Squash Soup
- 1 butternut squash, cut in half and de-seeded.
- 4 cups of bone broth (vegetable broth for vegetarian substitute)
- 2 tablespoons of coconut oil
- 1 tablespoon ghee or grass fed butter (olive oil for dairy free substitute)
- 1/2 cup sweet yellow onion, chopped.
- 4 cloves minced garlic
- 1 tablespoon minced fresh ginger
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- salt and pepper to taste
- thyme to garnish optional
- sour cream to garnish optional
Preheat the oven to 425. Melt the coconut oil in a deep baking dish. Then take out the dish and add the butternut squash face down. Bake the butternut squash for 45 minutes until the squash begins to be a golden brown. Pull the squash out and let it cool.
While the squash is roasting, in a skillet heat up the ghee and onion over medium heat. Add a pinch or two of salt. Cook for about 5 minutes. Add in the ginger and garlic and reduce to simmer for 2 minutes, stirring often. Once squash is cooked and has cooled. Pull the squash off of the skin and put some of the squash, cooked onion mixture and broth in a blender and pulse until smooth. Place the soup into a deep soup pot to heat back up to desired temperature. Work in batches until all the soup and been pureed.
Serve in a bowl, garnished with thyme. I love a spoonful of sour cream in my soup as well. If storing soup to freeze, make sure the soup has cooled before putting into mason jars and sealing the lids. Leave about an inch of room at the top of the jar to prevent cracking.
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