Friends, I hope you are all waving goodbye to snow and hello to happy, warmer days! It's been a long time since I've found myself here in this dusty corner of the internet, typing about the farmer's market, recipes, methods... the like, but despite my long absence, this winter has been full of winter kitchen experiments. Long, slow braising, 100 batches of sweet+salty granola, a worthwhile run in January with whole30 (glad that's over!). What have you been up to? What have you been eating, drinking all winter? I'm curious to know!
The lesson that I keep reminding myself is that showing up is more important than showing up with something perfect. Discipling myself to chronicle recipes, make the effort to make my table or kitchen island look beautiful for long enough to snap a few photos, and share them is life-giving to me. Even when it's nothing special.
So here I am with a simple recipe... one that's so quick (yet luxurious!), it's been on our lunch menu at least once or twice a month all fall and winter. I love roasting vegetables for soup because it offers a depth of flavor that you just can't get by softening them in simmering broth. Plus, roasting the vegetables ahead of time makes this soup come together in 10 minutes flat. Winning!
Roasted Butternut Squash Soup with Crispy Quinoa
This recipe was inspired this one from the little red house, but I've adapted it quite a bit. As always, soup is hard to mess up, so go forth with confidence!
What you'll need:
2 small butternut squashes (or 1 large)
1 large sweet potato
1 large yellow onion, diced
4 cloves garlic
2 inch knob of ginger
1/2 jalapeño, seeds and ribs removed
1 can full-fat coconut milk
3-4 cups chicken stock
1 cup leftover quinoa, the staler the better
From the pantry:
Preheat oven to 400 degrees F. Peel and cut butternut squash and sweet potato in 2-inch cubes (everything will be blended later so precision is of little importance). Toss with a generous glug of olive oil, salt, and pepper, and spread evenly onto two baking sheets. Roast for 30-40 mins, until very tender, tossing once halfway through.
Meanwhile, sauté onion in olive oil over medium heat until translucent. Add garlic, ginger, and jalapeño, and stir for a mere 30 seconds. Add roasted vegetables and 3 cups chicken stock. Bring to a boil, and remove from heat. Using an emersion blender (or in batches in a stand-up blender), puree the soup. The thickness should be somewhere between mashed potatoes and tomato soup. If it feels too thick, add more chicken stock, 1/4 cup at at time. If you pureed in a blender, return the soup to the pot over low heat, and swirl in the coconut milk.
For crispy quinoa, heat a heavy bottomed skillet over medium high heat with 2 tablespoons olive oil. Once hot, add the cooked quinoa in a single layer and let toast for 2-3 minutes, until crispy. Stir and toast for 1 more minute and remove from heat.
Garnish soup with a sprinkle of crispy quinoa and a little thick yogurt (totally optional, but pretty and delicious).
- The amount of liquid you will need is based on the size of your butternut squash and sweet potatoes. Just start on the dry side of measurement, and you can always add more as you go. This soup also thickens up the longer it sits in the fridge, so I always reserve a bit of broth to splash in each time I reheat.
- Roast your butternut squash ahead of time, and this soup will come together is 10 minutes flat (literally, 10 minutes!).