Soups are a quick comfort food that I like to have on hand for those rushed evenings or chilled weekends when you need a warm pick-me-up. I especially like the winter squash (acorn, butternut, pumpkin) soups for their creamy texture! This recipe is super simple and could play the roll of first course to Thanksgiving dinner or a meal all by itself. I like to add toasted pine nuts – but pumpkin seeds would be just as good! Don’t be afraid to add spices you like… A pinch each of ground cinnamon, cloves and nutmeg (omit cumin, chipotle and oregano) for a more seasonal flavor. Point is, this is a very friendly and easy to transform!!
1 small butternut squash – peeled, seeded and cubed
3 small sweet potatoes – peeled and cubed
1 small onion – diced
1/4 cup non-dairy butter ( I prefer Earth Balance)
1/4 cup GF flour with Guar Gum (Pamela’s Artisen Blend works well!)
4 cups of stock – vegetable or chicken work well
1/2 tsp cumin powder
1/2 tsp chipotle powder
1/2 dried oregano
salt and peper
Melt butter in a medium saucepan, add onions and cook until translucent. About 5 minutes.
Add flour, stir to make a roux cooking for 3-5 minutes. Slowly add the stock until well blended. Take your time… adding a 1/2 cup at a time whisking with a fork or spoon till well blended.
Add squash, sweet potatoes and spices. Make sure the stock covers the veggies (I add water if needed). Bring to a boil then lower heat and cook for 30 minutes.
Remove from heat and allow to cool slightly (15 – 20 min). Puree using a hand wand or food processor.
Return to pot and reheat if necessary. Ladle into soup bowls, sprinkle with pine nuts and enjoy!