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.
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.
Caramelized Onion + Roasted Butternut Squash Soup
vegan + gluten-free
- 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.
[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.
We also had some roasted garlic hanging out in the house, so I plopped in a few cloves. Totally unnecessary – but delicious!
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.
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!].
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.
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.…
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