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Buttercup Squash Soup with Almond Crema and Roasted Turnip "Croutons"

Here’s a little known fact about me…okay…it’s really actually a well known fact and that is that I LOVE rainy days. I especially love rainy days that I spend at work, mostly because I know it increases the odds that the weekends will be nice and that is when I don’t have to work. But I also love them because they are cosy and cool and inspire me to create tummy warming dishes such as this lovely Buttercup Soup. It ended up being on the spicy side, which was not a bad thing at all considering that we have been stuffed to the gills with some nasty cold, this certainly helped clear us out. And…it packs a real nutritional wallop, half your daily requirement of vitamins A and C!

First things first. I like the taste of roasted squash so while it may seem a bit like overkill I roasted a butternut squash at 425 degrees for about 30 minutes. The squash was cut up, just halved it would take a bit longer, and I dressed it with olive oil, salt and pepper.

The squash..cuddling.

In the meantime…

Buttercup Squash Soup with Almond Crema and Roasted Turnip “Croutons”

1 medium turnip, cubed

2 Tbsp butter

vegetable stock as needed to deglaze

****

2 Tbsp olive oil

1 medium onion, diced

1 apple, diced

1 inch peice fresh ginger, diced or sliced very thin

2 cups chopped yellow squash

1/2 roasted buttercup squash

4 cups vegetable broth

2 tsp curry powder

2 Tbsp maple syrup

salt + pepper

****

1/2 cup almond milk

1/4 inch piece fresh ginger, mandoline sliced

2 tbsp tapioca starch or 1 Tbsp cornstarch


  • In a large saucepan over medium high heat melt the butter. Add the turnips and cover immediately. Cook until golden on all sides, reducing heat as necessary and adding veggie broth as needed to deglaze the pan. Do not let the turnips get too dark or they will be bitter!! This process will take about 20 minutes or so.
  • Meanwhile in a large stockpot heat olive oil over medium heat. Add onions and saute until translucent. Add apples and 1/2 cup veggie broth and cover, cook for 5-10 minutes or until apples begin to soften.
  • In a separate small saucepan combine almond milk and sliced ginger and place over low heat.
  • Add chopped yellow squash and roasted buttercup squash and remaining broth. Simmer uncovered for 10-15 minutes, then add curry powder and maple syrup, cook for 5 more minutes.
  • Blend with an immersion blender until very smooth, adjust seasoning to taste.
  • Remove almond milk from the stove and strain, blend strained milk with tapioca starch and whip until frothy.
  • Serve soup with a handful of “croutons” and a dollop of almond crema!

    I really loved this soup, the fiery ginger in the soup married perfectly with the almond milk and the earthy flavor of the buttery turnips. If you have a family member who doesn’t like the heat you could blend in some yogurt to cut the heat a bit, but I thought it was quite perfect! Serve this with some toasted bread or green beans and snuggle up..baby it’s cold outside!

    Serves 4

    Nutrition Facts (1 serving)

    Calories: 226

    Total Fat: 12.2 (2.3 saturated, 0 trans, 0 cholesterol)

    Sodium: 634 mg

    Carbohydrate: 30.2 g

    Fiber: 5.1 g

    Sugars: 20.2 g

    Protein: 2.2 g

    Vitamin A 50%, Vitamin C 45%, Calcium 10%, Iron 8%


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