Soups were made for Winter. When it's cold outside, I have a tough time eating a salad, when my body is really craving something warm and tasty.
As someone who would only follow a recipe, rather than "throw things together," this recipe creation is a first for me. I usually pin, print or read about it in a magazine and follow each step exactly. But the more comfortable I became in the kitchen, the easier "throw together" recipes have come together. That is exactly how this soup came about.
On a cold day, I had a hankering for soup. Not a brothy soup, but a think, hearty one. With a butternut squash, I needed to use, I set out to make a simple Butternut Squash Soup. I roasted the squash (details below), scooped out the cooked flesh and proceeded to make the soup. When it was all said and done, I looked at the soup and wondered how I could get some greens in there without impacting the flavor. Enter a bag of baby spinach. Into the pot it went.
The pumpkin seeds were something that I added on top, because I wanted a little crunch, and the pomegranate seeds give the soup a little bit of sweetness. It doesn't look appealing. After all, you are pureeing the green spinach into the orange squash, but it tastes amazing. Other than roasting the squash, it takes no time to throw together. You could also cut the squash into cubes and boil or steam in water to save some time or use kabocha, acorn, pumpkin or any other squash you have on hand (other than spaghetti squash) instead of butternut.
- 1 Medium to large butternut squash
- 1 bag of spinach (I use organic baby spinach)
- Vegetable stock or broth
- Coconut milk (I use So Delicious culinary coconut milk. You can also use canned)
- Coconut oil
- Handful of raw pumpkin seeds (optional)
- 1/2 -1 cup pomegranate seeds (optional)
To roast the squash: (or click here for directions to peel and cube the squash)
- Preheat oven to 400F
- Cut the squash in half
- Scoop out the seeds and discard
- Brush the cut sides with coconut oil
- Place squash, cut side down, on a cookie sheet or baking dish
- Roast the squash for 40 minutes
- Check to make sure the flesh is soft; if not, put back in the oven for 10 more minutes
To make the soup:
- Scoop out the squash and place in a large pot with 2 cups of vegetable broth/stock
- Add 1/2 container of So Delicious Culinary coconut milk (1/2 can of canned works too)
- Empty bag of spinach into the pot (5 ounces)
- Blend the soup together with an immersion blender. If you don't have an immersion blender, you can use a regular blender, but blend in stages and make sure you have a strong hold on the lid when blending. The heat from the soup causes the blender top to fly off, if you don't have a strong grip.
- Scoop into cups or bowls and sprinkle with pumpkin seeds and pomegranate seeds (both optional)