Roasted Butternut Squash Soup with Tracy
I think a lot. I think a lot about this blog. I love it because it makes me think, but there is definitely that line of overthinking that brings me to paralysis. I can’t believe the paralysis wears off and now there are 62 posts here. 62! I can’t believe it.
Inspiration is my favorite word of 2013. These things and more keep my passion fired up:
- Rob earning his MASTER’S DEGREE (totally deserves bold and all caps and more)
- Shane playing hockey (“on skates” …enough said)
- Nate becoming a man (swallowing a huge throat lump here)
- Growing things in our garden
- Practicing power yoga alone (wow, I can do it!) or in a group (we rock!)
- FOOD: talking about, reading about, cooking it, sharing/blogging it!
What inspired you this past year?
Tracy is a yoga instructor where I practice, also teaches in her home and has a great website/blog My Yoga Home. She has an easy smile, great laugh and is simply one of the lovliest people I know inside and out. Don’t let her fool you though – she can kick your a**! I like that about her too. She inspires me with her strength, commitment to living healthy, and is a terrific mom, friend and woman. After class we get down to some fun chit-chat: kids, food, life, food, food and …food. Her kids (little guys!) love this soup and she loves its savory/sweetness and recommends it with a great salad, crusty bread and a glass of wine.
I ate mine with a drizzle of chili oil and french bread croutons and wow…outstanding.
Thank you Tracy for sharing your recipe (and 3 lead photos at the top) for this bright, light and refreshing soup. I was expecting a sweeter taste because of the maple syrup and apple, but it’s a perfect, velvety balance of savory and sweet. Of course it can be made more or less savory/sweet depending on your taste, but I stuck with mild sweetness and a bit more savory. The sunshine color is very inviting and the flavor is simply elegant and will lend itself to experimenting with say curry or ginger, other herbs and spices or sriracha -savory/sweet/spicy! Try something new – be inspired!
Roasted Butternut Squash Soup
*Vegetarian version use only vegetable broth
- 1 butternut squash peeled, seeds removed and rough chopped
- 6 Cups of vegetable or chicken/turkey broth (homemade recommended)
- 1 large carrot, peeled and rough chopped
- 2 stalks of celery, cut into chunks
- 1 medium onion,
- 1 medium granny smith apple
- 2 cloves of garlic
- 2-4 Tablespoons extra virgin olive oil
- 2 Tablespoons maple syrup
- 2-4 teaspoons salt
- Pinch of cinnamom
- Pinch of dried thyme or teaspoon of fresh
- Pinch of cayenne
- Toasted pumpkin seeds for garnish
Preheat oven to 400 degrees. Spread squash on a baking sheet, toss with 2 Tablespoons of olive oil, cinnamon and salt and roast in the preheated oven for 30-35 minutes.
While squash is roasting chop up the onion, carrot, celery, apple (skin on or off) and garlic. Place large pot on stove over medium high heat. Place chopped ingredients into the pot with the other 2 Tablespoons of olive oil and saute until soft. Add the cooked squash, broth, thyme and cayenne. Simmer for 15 minutes. Puree in a blender, Vitamix or use an immersion/hand blender until smooth. Stir and serve! Garnish with toasted pumpkin seeds (pepitas).
*Note from Tracy: Sometimes I add a Tablespoon of butter or extra cinnamon, maple syrup, cayenne or salt.
I love savory and sweet.
I also love sweet and spicy.
Kristen’s French Bread Croutons
Preheat the oven to 400 degrees. Place slices of crusty french bread (does not have to be fresh!) on a sheet pan, brush with olive oil and sprinkle with salt and pepper. Bake for about 10 minutes or until the edges are golden brown.