Ginger Butternut Squash and Sweet Potato Soup

Vancouver, Oct 2015

It’s officially autumn!!!! MY FAVORITE SEASON all year. I have no shame in admitting I am a soup-a-holic, and this is perfect soup season. Today- I’m making a plant-based, wholesome, hearty, spicy and warming soup. As it’s squash season, use your favorite if you don’t like butternut squash. Let me know if you like this!

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Ingredients (enough to serve 6 as a small starter, or 4 as a main dish)

  • 1 small butternut squash, peeled, deseeded, cubed
  • 1 small yam, peeled and cubed
  • 1 small sweet potato, peeled and cubed
  • 1 medium size yellow onion
  • 1 tin coconut milk
  • 1 inch (or more!!!) ginger, peeled and grated
  • 1 tsp ground cumin
  • Filtered water
  • Optional: butternut squash seeds
  • Optional: 1 tsp olive oil
  • Optional: zaatar 🙂

Firstly, here’s an easy way to peel your butternut squash. Cut off thin slices at either end. Peel the squash with a peeler.

squash_peel

Cut in half length ways.

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Take out the seeds for roasting later. Then cut into cubes.

squash_stages

Peel and cube the yam and sweet potato as well. Roughly chop your onion. Don’t be too precious here- we’re going to blend everything in the end.

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Place all in your slow cooker- add enough water to cover. Put on your highest setting and leave for 4 hours. If cooking traditional way- bring to the boil, bring down to a simmer and cook for 30-45 mins until tender.

Cool and blend until smooth, place back in your slow cooker. Add your tin of coconut milk, cumin, grated ginger as well as salt and pepper. Set to the highest setting for another hour. If using traditional cooking- just heat until warm.

If you want to add some crunch- while your veggies are slowly cooking- clean your butternut squash seeds. Let them dry for 15 mins. Mix in the olive oil, zaatar and salt if necessary. Bake in an oven pre-heated to 135 Celcius for 15-25 mins until crispy, or starting to pop. Add to soup or just eat as a snack!

Serve immediately with crusty bread. Bon app!
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6 thoughts on “Ginger Butternut Squash and Sweet Potato Soup

  1. Hanin October 27, 2015 at 8:42 am Reply

    Emi!

    This looks absolutely amazing!!
    It is pouring rain today in Barcelona and just looking at your pictures made me feel warmer, and I can’t wait to try it this week! What a treat.
    I see that you succeeded in adding zaatar out of nowhere in the recipe ahahahaaa, What a good idea.
    Can we cook this in a regular pot?

    I hope everything is ok in Vancouver – we are so looking forward to having you here in a few weeks!!
    Lots of love and see you soon ❤️‍

    • Emily @ culinarycorrespondence.com October 27, 2015 at 2:05 pm Reply

      Hey Hanin!

      Yes you can cook in a normal pot- I included some timings for that- it would take less time.

      I always try and add zaatar- this was a huge success for me. 😉

      I hope you get to make it and enjoy!

      Xxxxx

      Sent from my iPhone

      >

  2. Jan October 27, 2015 at 9:35 am Reply

    Hey Em- you sure do love your soup! This one looks particularly good and now it’s easy for us to get the different kinds of squash in France, I’m going to give it a try when we get back home. This might just be waiting for you when you come home!!! Hugs.

    • Emily @ culinarycorrespondence.com October 27, 2015 at 2:07 pm Reply

      Hey Mom!

      Well another reason to look forward to coming home! Also- I forgot to mention- if you want to make the soup less watery- just as less water. 🙂 it would make a creamier soup.

      I hope you enjoy this!

      Xxx

      Sent from my iPhone

      >

  3. Beth @ Culinary Correspondence October 27, 2015 at 5:21 pm Reply

    Woman, it’s like we’re karmically connected.

    I made a similar soup, albeit with none of the delicious sweet potato and yam, about a week ago, and get this: as I was about to toast the seeds I thought, “hum… maybe I should add some zaatar”. Whaaaat?!!?

    In the end I punked out and didn’t do it but I LOVE that you did! Next time I will definitely get in on some of that action. You’re a zaatar genius.

    Also, can we take a minute to discuss your slow cooker? When did this happen? How do you like it??

    As Hanin said it’s been pretty miserable here weather-wise. The Man and I are heading over to Scotland for a long weekend and I guarantee the weather there will be worse. I’ll just have to daydream about your glorious soup to keep me warm 🙂

    • Emily @ culinarycorrespondence.com October 27, 2015 at 7:58 pm Reply

      Hey! So my awesome friend Susan bought me a slow cooker last year and I’ve finally been using it to make soups, stews and broths… I hear you can even cook whole meals like roasts, lasagnas/pasta bakes, etc…It’s awesome. You put all your ingredients in the morning, set it on and leave it- go to work and then come home in the evening to a warm cooked meal. I LOVE IT! I don’t understand why I never knew about this! Can you get them in Europe?

      Zaatar all the way my friend. You can never go wrong or use too much zaatar. It’s good in omelettes, scarmblled eggs, on toast with butter, on eggplants prior to roasting or pan frying, any veg…it’s a very versatile and satisfying blend of spices. Go nuts. You’ll never regret it.

      On Tue, Oct 27, 2015 at 10:21 AM, Meals and miles apart, recipes shared with love. wrote:

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