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roasted butternut squash soup (v)

roasted butternut squash soup (v)

After New Year’s weekend and all of the holiday food, I think it's fair to say we are looking for something healthy, vibrant, a little filling, and downright easy to make! This soup achieves all of those goals, is deliciously vegan, and is perfect for the rainy week ahead in the Bay Area. Check out the recipe below!

roasted butternut squash soup

Ingredients
Butternut squash, appx. 2-3 pounds
1 cup of sweet onion, chopped
32 oz vegetable broth
Extra virgin olive oil
2 teaspoons of fresh or dried thyme
Pinch of nutmeg
Salt and pepper to taste
2 teaspoons of lemon zest

Equipment
Baking sheet for roasting
Handheld immersion blender, blender, or vitamix.

Large pot

Time
Active & Prep: 40 minutes
Inactive: 1 hr while squash is baking, and ~30min-1hr for squash to cool to handle

Process

Roast Butternut Squash
Preheat oven to 400F. Cut the stem and the base off the squash. Balance the squash on it’s flat base, cut in half vertically, and scrape out seeds. Drizzle olive oil over the interior side of the squash and season generously with salt and pepper. Place the squash face down on is interior. Roast for 50-60 minutes or until a knife can cut through easily. Let the squash cool down to room temperature and peel the skin off (the back of a metal spoon worked great for me.)

The Soup
In a large pot over medium heat, add two tablespoons of olive oil and then the onion. Sweat and sauté the onion for about 5 minutes or until the onion is transparent and a starting to brown on the edges. Season with salt and pepper.

Add the vegetable broth to the pot and allow onion to simmer in it for about 5 minutes. While the broth is simmering. Cut squash into 1 inch pieces. Add the squash into the broth. Add ¾ of the fresh thyme, a pinch of nutmeg, and white pepper to taste. Simmer the soup for 10 minutes allowing the flavors to meld. And take the soup off the heat and add lemon zest.

Using a handheld immersion blender or blender, blend until smooth! And then it is ready to serve! I like to serve it with a flavored olive oil, either hot chili or lemon, and croutons (recipe below). If you are not feeling the vegan vibes, goat cheese or parmesan are great additions or you could add greek yogurt or sour cream to make it even creamier.

Roasted Butternut Squash soup with spicy croutons & lemon olive oil

Roasted Butternut Squash soup with spicy croutons & lemon olive oil

Spicy Croutons
Ingredients
4 large slices of sourdough bread

Extra virgin olive oil or olive oil cooking spray
Salt, Pepper, Paprika, Cayenne, Garlic

Turn on your broiler. Cut the bread into 1 inch cubes and place them on a foil-lined baking sheet. Place under the broiler for ~2 minutes and flip, broiling for another ~2 minutes. This is to dry out the bread before we season it because bread holds a lot of moisture. Keep an eye on them. The goal here is to have very lightly toasted pieces of bread.

Put the dried bread pieces into a bowl. Drizzle with olive oil or spray with olive oil and toss until covered. Generously season with salt, pepper, cayenne pepper, garlic, and paprika. Always add cayenne before paprika because it is hard to tell which is which! Put the bread back under the broiler for 2 minutes, flip, and broil again for ~2 minutes! Again keep an eye on them during that second 2 minutes. & enjoy spicy croutons!

Roasted butternut squash soup with hot chili oil, chili flakes, and spicy croutons. We LOVE spicy!

Roasted butternut squash soup with hot chili oil, chili flakes, and spicy croutons. We LOVE spicy!

Tips & Notes
-Instead of vegetable broth, you can use chicken broth.
-Use gluten free bread for the croutons for a gluten free option!

Dang, look at that chili oil and soup! 

Dang, look at that chili oil and soup! 

food trends of 2017!

food trends of 2017!

chocolate chip walnut scones (gfo) (vo)

chocolate chip walnut scones (gfo) (vo)