Recipe of the Month – November 2017

Butternut Squash Fall Harvest Soup

We lived in Hawaii for eight years, which means I didn’t experience temperatures less than 75 degrees for almost a decade.

While I grew up with extreme winters, I am definitely a warm weather girl at heart. I was happy to never put on a winter coat or feel my cheeks freeze in the bitter, winter winds.

The one thing I did miss was hearty soups and stews.

There were maybe two nights a year when it would rain and get somewhat “chilly” in the islands. While I took advantage of those times to make my favorite chili recipe, it just never felt quite right in 80% humidity.

Now that we have moved back to cold temperatures again and fall is officially here, I’m in the mood for all. the. soups.

Soup is amazing for so many reasons!

– It’s one of the easiest things to prep and either have during the week or freeze for future use.

– You can pack a ton of veggies and other nutritious foods into one big pot of soup or stew.

– It can be adjusted for any taste buds. Vegetarian? Leave out the meat. Picky preschool eater? Add some melted cheese and crackers for dipping.

– You can eat it one handed (says the mom of a newborn who only wants to be held at the moment :).

This is one of my favorite soup recipes and I was so excited to make the first batch of the season a few weeks ago. In fact, I love it so much I was sure I had shared it with you already! I had to go back to previous recipes of the month to confirm I hadn’t written up the recipe for you yet.

The base of the soup consists of fall friendly root vegetables. The soup gets its golden color and nutritional punch from butternut squash and carrots. The curry and cinnamon spices add warmth, while the sausage gives a protein boost and staying power.

While it’s not needed, I love this soup topped with just a little goat cheese.

The depth of flavor comes from roasting the vegetables in the oven before blending them into the soup. Don’t skip this step! It doesn’t take much added time and makes all the difference.

If you are looking for a quick, hearty and healthy meal to warm you up from the inside out, this is it!

Butternut Squash Fall Harvest Soup

Ingredients
  

  • 3-4 cups cubed butternut squash
  • 1 cup raw carrots
  • 1 cup raw cubed sweet potato optional - sweet potatoes add a nice sweetness to this soup! If you use them, go with only 3 cups of the butternut squash
  • 1/2 pound organic ground pork or chicken sausage
  • 6-8 cups organic chicken broth
  • 1 tablespoon cinnamon
  • 1 tablespoon curry
  • 1 teaspoon turmeric
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400 degrees
  • Lightly coat the butternut squash, sweet potatoes and carrots with olive oil and season with salt and pepper
  • Layer on a cookie sheet and bake for 35-40 minutes (until soft)
  • In the meantime, coat the bottom of a stock pot with olive oil. Heat on medium and cook the sausage until done.
  • Once the vegetables are done, allow to cool slightly. Then add them to a blender along with your spices and half of the chicken broth. Blend until extremely smooth in texture. (Note - if the vegetables are too hot the mixture can explode in the blender, so make sure they cool slightly!)
  • Once blended, pour the mixture over the sausage in your stock pot and add the rest of the chicken broth to desired consistency.
  • Add salt and pepper to taste.
  • Cook at a simmer for 20 minutes.
  • Top with goat cheese and enjoy!