Curried Butternut Squash Soup (Vegan)

Recipe from Minimalist Baker 
Husband-Tested in Alice’s Kitchen
Makes 4 servings

Creamy Curried Butternut Squash Soup is a savory, simple soup that's perfect for the fall and winter months. Pictured is the soup topped with Sweet Pumpkin Crunch (recipe below) and served with whole grain sourdough toast and vegan butter plus a salad full of fall veggies, Sumac Onion Salad and Tahini Caesar Dressing.  

1 Tablespoon coconut or avocado oil
2 medium shallots (thinly diced)
2 cloves garlic, minced 
6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups or 840 g)
1 pinch each sea salt + black pepper (plus more to taste)
1½ Tablespoons curry powder
¼ teaspoon ground cinnamon
1 (14-ounce) can light coconut milk
2 cups vegetable broth 
1-3 Tablespoons maple syrup 
1-2 teaspoons chili garlic paste (optional)

Heat a large pot over medium heat.
Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat).
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
Use an immersion blender or transfer soup to a high-speed blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
Serve with Sweet Pumpkin Crunch or Spicy Pepitas.
Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.

Nutritional Information (1 of 4 servings) Calories: 287;Carbohydrates: 48.8 g; Protein: 5.1 g; Fat: 11 g; Saturated Fat: 8 g; Polyunsaturated Fat: 0.35 g; Monounsaturated Fat: 0.9 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 287 mg; Potassium: 1123 mg; Fiber: 12.4 g; Sugar: 15.1 g; Vitamin A: 35550 IU; Vitamin C: 72.6 mg; Calcium: 180 mg; Iron: 3.8 mg

Sweet Pumpkin Crunch
Servings: 8 Calories: 83 
Author: Nisha Vora of Rainbow Plant Life
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg (optional)
¼ teaspoon ground allspice (or 1/8 tsp ground cloves)
⅛ teaspoon cayenne pepper
A big pinch of kosher salt
1 Tablespoon extra-virgin olive oil (use ½ Tablespoon for a nonstick pan)
¾ cup pepitas 
1 Tablespoon pure maple syrup
Line a large plate with parchment paper. Stir the cinnamon, nutmeg if
using, allspice, cayenne, and salt together in a small bowl. Heat a medium frying pan for 1½ to 2 minutes. Add the olive oil and heat for 30 seconds. Add the pepitas. Cook for 2 ½ to 3 minutes, stirring from time to time, until they start to smell toasty and some have started to turn golden.
Add the maple syrup and spice mixture. Allow to sizzle, and stir very frequently, for
about 2 minutes, tossing to coat the pepitas in the mixture. Immediately, transfer the mixture to the lined plate and allow to cool for 5 minutes. Store in a jar in the pantry for at least 2 weeks.

Spicy Pepitas: 
Place 1 cup pepitas (pumpkin seeds) with 1 teaspoon oil, 1 teaspoon chili powder, and ¾ teaspoon Kosher salt on a rimmed baking sheet.  Toss to coat the seeds.  Slightly shake the baking sheet to evenly spread the seeds on the baking sheet. Roast at 375 until golden and fragrant, 6-8 minutes (you’ll hear them popping).  Cool completely on the baking sheet.  (Can be made ahead and stored at room temperature in an airtight container.)




 

Butternut Squash Salad with Feta, Dates, & Chile

Recipe from Emma Laperruque of Food52

Husband-Tested in Alice's Kitchen

Makes 4-6 side servings

I was intrigued with the idea of eating butternut squash raw.  This is an excellent way to serve it up without turning on the oven or stovetop.  Its vivid orange color is a nice foil to the bright green of the pepper and the white of the feta cheese.  We especially loved the texture of the raw sweet squash along with the tastebud party it provided when combined with the sweet dates and salty cheese.  This is definitely company worthy.  For an especially lovely, easy dinner, serve it up with some Instant Pot Rosemary and Garlic White Beans and some sauteed greens.  

1-2 fresh chiles (jalapeno or serrano)

3 Tablespoons vinegar (apple cider vinegar, brown rice vinegar, or white wine vinegar)

1 medium butternut squash

6 Medjool dates

4 ounces feta cheese (Use non-dairy feta if vegan.)

Extra-virgin olive oil

Thinly slice the chiles* (crossways) and combine the slices in a small bowl with the vinegar.  Set aside.

Peel* the squash and cut it into thin-as-possible matchstick pieces.  Add the squash to a large bowl and sprinkle generously with kosher salt.  Toss to combine.  Set aside.

Halve, pit and slice the dates.  Add them to the butternut squash, along with the chiles and vinegar.  Break apart the feta cheese with your fingers and sprinkle over the top.  Drizzle the salad with about 2 Tablespoons olive oil and toss.  Adjust the seasonings, if needed.

Transfer to a serving platter and serve.

NOTES: 

If you are a weenie when it comes to heat/spice, be sure to remove the seeds and membranes from the peppers.  You can also pick out the peppers from the salad after it's put together.  The peppers flavor the vinegar nicely, so don't omit them completely.

Butternut squash will stain your hands with a sticky substance, so I would highly recommend wearing gloves when peeling and cutting up butternut squash.

 

Slow Cooker Lentil Soup

Recipe from Pinch of Yum

Adapted and Husband-Tested in Alice’s Kitchen

Serves 8 +

Here’s a very tasty, hearty, and healthful soup to make on blustery days.  Serve with a simple 100% Whole Wheat Batter Bread for a belly-warming dinner.

Main Ingredients:

2 cups butternut squash, peeled and cubed

2 cups carrots, scrubbed and sliced

2 cups potatoes, chopped

2 cups celery, chopped

1 cup green lentils

¾ cup yellow split peas (or more green lentils)

1 onion, chopped

5 cloves garlic, minced

8-10 cups vegetable or chicken broth

2 teaspoons herbs de Provence

1 teaspoon kosher salt

Extra ingredients to add at the end: 

1 cup fresh flat-leaf parsley, chopped

¼ cup olive oil (Original recipe calls for ½ cup, but I think that’s just too much.)

1 Tablespoon sherry or red wine vinegar

3 cups chopped kale, stems removed

Place all the “main” ingredients in a large slow cooker.  Cover and cook on high for 5-6 hours or low for 7-8 hours, or until everything is tender.  Remove the lid.  Place about 4 cups of soup in a blender with the olive oil, parsley, and vinegar.  Blend until creamy. Add this back to the soup.  Add the kale.  Stir.  Cover the slow cooker again and cook on high for about 20 minutes or until the kale is bright green and tender and the soup is hot.  Serve. 

Roasted Butternut Squash with Feta & Pistachios

Chicken Sausage served with Roasted Butternut Squash with 

Feta & Pistachios and Sautéed Broccoli

Husband-Tested Recipe from Alice’s Kitchen

Makes 3-4 side servings

Here’s a quick and delicious side dish to make on a weeknight.  For this recipe, you’ll only need the bulb end of the butternut squash. Cube up the rest of the butternut squash for another recipe. Here are some Husband-Tested Recipe suggestions for what to do with the other half of the butternut:  

Black Bean Chili withButternut Squash & Kale

Butternut Squash &Corn Chowder

Butternut Squash & Sage Orzo

Roasted Chicken & Butternut Squash Soup

Preheat oven to 450F.

Peel a butternut squash.  Slice off the ends of the squash.  Cut up the neck end of the squash and save for another dish.  Cut the bulb end of the squash in half.  Scoop out the seeds and discard.  (We either compost the seeds or leave them out for the wildlife.) Slice the butternut squash in ½-inch slices.  Place them on baking sheet pan.  Drizzle with a bit of olive oil. Sprinkle with kosher salt and freshly ground pepper.  Toss the squash slices to coat.  Roast the squash slices for about 20 minutes or until fork tender.  Remove the baking sheet from the oven and sprinkle the squash with about 2 Tablespoons feta cheese*.  Turn the oven on the broiler setting.  Place the squash under the broiler until the cheese melts and begins to brown a bit.  (This only takes about 1 minute or so. Watch carefully so that it doesn’t burn.) Remove the baking sheet and sprinkle the squash with about ½ cup shelled and chopped pistachios*. Serve.

*Blue cheese or goat cheese would be yummy as well.

*Feel free to substitute hazelnuts or pecans or walnuts for the pistachios.