Feb 12 2012

Roasted Butternut Squash Soup with Sage (Gluten Free, Dairy Free, Vegan)

Published by at 2:21 pm under Gluten Free Recipes

Where do the months go? (honestly!) I feel like I was just enjoying Christmas, and then we had a whirlwind of a January….and now we’re almost halfway into February!

It’s been a totally bizarre winter here in Toronto – we’ve had almost no snow and “balmy” temperatures all winter – in fact we had a “cold snap” yesterday (and a bit of snow) and I actually had to go digging in the closet to find my hat/mitts/scarf! (I had an “ice cream” craving and there is a FANTASTIC gelato place right around the corner from where we live that makes the most delicious dairy-free sorbettos! Yes an ice cream craving. On the coldest day of the year. And I even dragged my husband along for the adventure!)

But aside from that random cold food craving, normally this weather makes me want to eat delicious warm, creamy soups! I’ve had a couple of little butternut squashes kicking around for a week or so and decide to roast them up in a delicious, creamy, healthy soup! I wanted something simple, smooth and featuring one of my new favourite herbs – sage! (I go through phases…although the cilantro phase never seems to end completely! *hehe*)

SAGE

Sage is a greyish-green leaf and is a savoury herb – you will probably recognize the flavour from “poultry seasoning” and it is commonly used in pork and poultry stuffings, sausages and with other fatty meats. Stef recently has used it in this most amazing and delicious Spanish Potato recipe – so we had some extra to use up! Fresh sage is less bitter than dried sage, and a little goes a long way. Another interesting note about sage is that unlike most fresh herbs, you add it early in the cooking process (rather than right at the end) as it will stand up to long cooking times. So it’s perfect for stews, soups & other braised dishes! (Did you know that sage also has antibacterial properties and has been used as a holistic remedy since the Dark Ages? Interesting stuff!)

So it’s with these many varied and random thoughts swirling in my head that I began to peruse vegan butternut squash recipes. I could not find one that had everything I was looking for – and why WHY do people insist on peeling & cutting butternut squash for a *pureed* soup when roasting is sooo much easier? (I prefer good food with less effort!) So I came up with the below recipe and it is AMAZING! Creamy, simple, savoury, delicious…perfect to serve on a winter day! (Even a warm Toronto “winter” day!) I can’t wait to inhale this for lunches again this week!

Roasted Butternut Squash Soup with Sage

Ingredients:

  • 2 small or one large butternut squash, roasted, cooled & scooped out of skins (see instructions below)
  • 2 tbsp olive oil
  • 1 large red onion, diced
  • 5 cloves garlic, minced
  • 3 stalks celery, diced
  • 4 carrots, diced
  • 5 cups vegetable broth of your choice
  • 2 tbsp chopped fresh sage
  • 1/2 cup(ish) of coconut milk
  • salt and pepper to taste

Directions:

  1. Roast your squash! (this is very simple – much easier than peeling/dicing a hard butternut squash! And the flavour is amazing!)
    a) Preheat oven to 350 F
    b) Cut your squash in half, clean out the seeds & guts
    c) Rub inside of the cleaned squash halves with some olive oil & sprinkle with salt and pepper!
    d) Place squash halves face down in a 9 x 13″ pan (I love my pyrex for this! Cleans up really easily!)
    e) Roast for 40 – 60 minutes (until soft when poked!)
    f) About 10 minutes after you pull the squash out of the oven, flip out the halves onto a plate face up so they cool faster!
    (usually by the time I’m done the rest of the prep they’re cool enough to handle.)
    g) When cool enough to touch, scoop out that delicious roasted squash into a bowl!
    h) See? Easy! Now we prepare the rest of the ingredients!
  2. In a large soup pot, heat your oil over medium heat.
  3. Sauté the onion until onions are soft, about 5 minutes.
  4. Add the garlic and stir for about 30 seconds, then add carrots and celery and cook for another 5 minutes until vegetables are soft.
  5. Add the squash, vegetable broth and sage. Bring to a boil, then reduce heat to a slow simmer. Cook covered for about 25 minutes until flavours are well-blended.
  6. Using immersion blender, blend soup until smooth.
  7. Stir in the coconut milk (as much or as little as you please! I put a little more than 1/2 cup like, 160 ml because I wanted a bit more, but totally up to you!)
  8. Season with salt and pepper to taste.
  9. Serve! (I grated some nutmeg on mine – heaven!)

 

What do you like to eat to keep you warm?

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