Butternut squash soup is always a must for Canadian Thanksgiving Dinners. The turkey can be cancelled… LOL
I’ve made this soup over the years using several different recipes and this year it looks like we are going to make it all vegan. My other recipes in the previous years included addition of heavy cream or toppings of sour cream or chopped and sizzled crisp bacon. Well, I’m not a vegan, but I thought I would like to try the vegan style this year. Made this yesterday and was simply nom nom yumm… My family certainly wants me to repeat this performance for Thanksgiving dinner.
My favorite season has always been the fall. All those fall colors and the peace and quiet around when the children in the neighborhood have all gone back to school, steady humming of a breeze or wind, gentle rustle of leaves as they fly around on our concrete driveways… I love embracing each season, especially the fall. During the fall, go camping or cottaging in the colorful countryside, eat fall vegetables, say hello to pumpkins and squashes, pick apples, make pies, savor each day while slowly settling down to winter and hope that winter this year is not going to be as bad as the last one. Ah.. the dreams and wishes go on, life goes on…
And back to thanksgiving, I have an elaborate menu planned. This year I have decided to forgo the turkey and instead embrace a sea food theme with a lot of fall vegetables. Oven baked, foil wrapped red snappers, baby scallops in garlic butter sauce served over spaghetti squash (the meal is still grain free), butternut squash soup, pan roasted fall vegetables, pumpkin spice smoothie and a crust-less apple crumble for dessert. Well, the dessert unfortunately is not grain free, but has oats in it. So here goes the recipe for butternut squash soup!
- 2lbs Butternut Squash – (Contentedly serves my family of four)
- 2 cups organic vegetable broth (well, remember to keep it Non GMO)
- 2 cups filtered water
- 1 medium sized onion
- Olive Oil – 3tbsp
- Turmeric – ¼ tsp
- Cinnamon ¼ tsp
- Nutmeg ¼ tsp
- Salt and Pepper to taste
- I like to do this the previous day: Pre-heat the oven to 375° F and throw that squash in for 40 minutes. At 40 minutes let the squash cool in the oven or put it in the fridge overnight.
- When you are ready to make the soup, think of the wonderful thanksgiving we are going to have, cut open the squash and remove the core. You might want to save the seeds to roast for a snack.
- Then scrape the meat of the squash into a blender and puree it until you get a creamy texture.
- Peel and dice onion. Add olive oil to a large pot. Heat up oil and add onions. Saute onions for about 4 minutes until onions are clear.
- Now pour the vegetable broth and water into the pot along with the pureed butternut squash. Add the spices, salt and pepper to the pot. Put on medium heat and simmer for about 20 minutes.
- Garnish with dry cut herbs and fresh ground pepper and serve. Roasted pumpkin seeds, squash seeds or sunflower seeds added as garnish gives the soup a nutty crunch.