Posts tagged ‘soup’

November 2, 2011

Caramelized Onion + Roasted Butternut Squash Soup

Great morning!  Every Wednesday morning I think to myself, Wow – how did another week already pass me by?  Time has been flying for me lately! 

Remember last week, when I posted that caramelized onion how-to?  Well I finished off the post with a photo of an amazing homemade butternut squash soup with caramelized onions.  I know, this soup sounds completely over-the-top.  Let me assure you – it is. 

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This soup wins all the awards in my book.  Delicious, warming, creamy, vegan, satisfying, full of depth. 

It takes a bit to make, but I assure you, it’s well worth every second. 

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Caramelized Onion + Roasted Butternut Squash Soup

vegan + gluten-free

[ingredients]

  • 2 Tbsp olive oil
  • ~2 lbs sweet onion – chopped
  • ~1/4 tsp sea salt
  • 4 to 5 lbs butternut squash [I used two medium-sized]
  • 4 c vegetable stock or broth
  • 4-6 cloves garlic [optional]
  • cinnamon/nutmeg/cayenne pepper to taste [optional]
  • pepper to taste

Preheat oven to 400 degrees and spray a baking sheet with oil.

Halve the butternut squash, remove the seeds, and place it cut-side-down on the sheet.

Bake for about 45-60 minutes, or until the skin is loose and the flesh is tender. 

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[Once the squash is done, remove from oven, allow to cool, then remove the skins.] 

In the meantime though, while the squash bakes, get started on caramelizing your onions [follow this tutorial].  In short: slice, oil, toss, cover, stir-stir-stir on low heat.  Use a pot large enough to hold all the ingredients for the recipe.  IMG_7523

We also had some roasted garlic hanging out in the house, so I plopped in a few cloves.  Totally unnecessary – but delicious!

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Now that everything is ready, puree the onions [+garlic, if using] in a blender or food processor [I used my Magic Bullet] with about a cup of vegetable stock.  IMG_7526

Pour the pureed mixture back into the big pot. 

Puree about half of the butternut squash with another cup of vegetable stock and add it to the pot.

Continue with the remainder or the squash, adding more vegetable stock as desired. 

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If using, stir in a dash of cinnamon, nutmeg, and or cayenne pepper – taste-testing along the way to see what you like. 

Bring to a simmer and taste-test.

Enjoy!  Makes 4-8 servings [which means – if there’s only two of you – you get to fill a mason jar for tomorrow!]. 

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I sincerely hope you find the time to make this soup at some point this winter.  It’s out-of-this-world satisfying, even for those of us who live in tropical climates. Winking smile

I’m off to teach another Wednesday kickboxing class!  Make the most of today, friends! 

Are you a creamy or chunky soup person?  I’m a fan of both, but I’ll choose butternut squash over a brothy soup any day.…

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!

October 6, 2011

Thai Sweet Potato Soup

One of my creations during my juice + soup fast was this amazing Thai sweet potato soup.  I made it completely off the top of my head with ingredients I love. I was hungry, so I made it quickly utilizing the simplest ingredients possible.  I’m proud to say it turned out incredibly, and as the weather gets a bit cooler up on the slopes of Haleakala, I can’t wait to make it again soon! 

*I made this using purple Okinawan sweet potatoes.  While I do think you could swap them out easily for other purple sweet potatoes [i.e. Moloka`i sweets], orange-fleshed sweet potatoes have a different texture and taste that may not work as well.

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Thai Sweet Potato Soup

[ingredients]

  • 2 medium Okinawan/Hawaiian sweet potatoes – chopped into small pieces [I made them about 1/2’’]
  • 1 tsp coconut oil
  • 1/2 medium onion – chopped
  • 1 inch ginger –grated
  • ~1/4 c coconut milk [more to taste]
  • juice of one lime
  • salt + pepper to taste
  • water to thin

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[There is absolutely no way to make this recipe look pretty, but I promise it’s delicious]

In a medium pot, boil sweet potatoes in enough water to cover them by about an inch. 

In the meantime, heat the oil over medium heat and brown the onion.

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Once the sweet potatoes are tender, stir the onion mixture into the pot. 

Add in the coconut milk and ginger, salt + pepper.

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Turn off the heat, and blend the mixture in a processor/blender until smooth. 

Stir in the lime, then taste test and adjust texture by adding water [I like my soups thick!].

Enjoy! 

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!

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