Regrettably, this recipe is actually pretty healthy, but what matters is that it tastes like it isn’t. It’s a hearty and creamy and spicy and straight up delicious soup, perfect for cold fall/winter nights. It would have been much better with some freshly baked crusty bread, but ain’t nobody got time for that. I’m a one-dish-at-a-time kind of woman. Oh, and just as a note, this makes a giant pot of soup, so if you’re not feeding a family of 76, then feel free to freeze the leftovers. And now, without further preamble, I present the recipe:
- 1 large butternut squash
- 1 large sweet potato
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 medium onion, finely diced
- 1 rib celery, finely diced
- 1 medium carrot, peeled, finely diced
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp cayenne (reduce or omit of you can’t handle spice)
- 1/4 tsp ground nutmeg
- 1/8 tsp allspice
- salt and pepper to taste
- 6 cups hot vegetable broth (or 3 bullion cubes and 6 cups hot water)
- 1-2 cups almond milk (or other unsweetened, unflavoured non-dairy milk)
- 2 tablespoons freshly squeezed lemon juice
- Preheat the oven to 400 F and line 2 large baking sheets with parchment paper. Cut the long part of the butternut squash off the bulb. Halve both the stalk and the bulb lengthwise. Use a spoon to scoop the seeds out of the squash. Mix the olive oil and maple syrup in a little bowl. Lay the 4 squash pieces on a baking sheet and brush the flesh side with the olive oil mixture. Turn the squash over so the flesh side is down.
- Halve or quarter the sweet potato (no need to remove the skin), place on a separate baking sheet and brush with the olive oil mixture. Turn over so the flesh side is down.
- Place the squash and the sweet potato in the oven and bake for 40-ish minutes, until the squash and sweet potato are super, super tender. A fork should glide right through. Remove from the oven and set aside. Once they’ve cooled, remove as much skin as you can – it’s ok if there’s a little left on.
- Preheat a large soup pot or cast-iron dutch oven over medium-high heat. Heat about 2 tbsp of olive oil. Add the onion, celery, carrot, and garlic and sauté for about 10 minutes, until onion is nice and soft and translucent.
- Add the spices, and salt and pepper, and stir to coat the vegetables, sautéing briefly until spices are nice and toasted. Scrape off anything that sticks to the bottom of the pot.
- Add the squash and sweet potato (should be soft enough that you don’t need to cut it up first) and toss so everything is mixed together and evenly distributed. Add the vegetable broth and bring to a boil, then reduce the heat to a simmer. Cover and let simmer for about 15 minutes.
- Use an immersion blender to puree the mixture until nice and silky smooth. Add the lemon juice, and as much almond milk as you’d like, thinning the soup until the desired consistency is reached. Taste for salt and spices.
- Garnish with extra almond milk and pepitas if desired.