There is nothing better then cozying up to a warm bowl of soup on a chilly evening. Soups can pack in a ton of flavor utilizing various food groups creating a balanced meal.
A couple of weeks ago I had a cooking class called “Hearty Soups & Salads” and in the class, we discussed when making soup, the ingredients and steps are well thought out to build and develop depths of flavors.
You might think, pairing butternut squash and Honeycrisp apples would yield a soup too sweet, but with the addition of sharp cheddar and plain yogurt, adds a balance of salty, with a hint of tart and tangy.
When blended, this creates a silky smooth soup. Batch cook and freeze some for later.
Properly cool, freeze, and reheat soup:
Refrigerators and freezers cannot cool soups quickly enough for food safety protocols. Speed up the cooling process by placing the pot of soup in a bath of ice water in the sink. Stir soup to help release the heat.
Label and date large ziplock plastic bags. To help pour soup in the bag, place bag in the bowl and cuff the bag over the edges. Ladle soup into each bag, let out excess air and seal.
Lay bags flat in a single layer in the freezer. When completely frozen, stack bags to save space in the freezer.
Thaw overnight in the refrigerator. Reheat over medium-low heat, stirring occasionally.
1 tablespoon butter ½ sweet onion, diced 2 pounds butternut squash, peeled and cut into chunks 2 Honeycrisp apples, peeled and cut into chunks 4 cups low-sodium chicken broth 1 cup plain Greek yogurt 4 ounces sharp cheddar, grated (about 1/2 cup) [I used Cabot’s sharp cheddar] ¼ teaspoon ground red pepper (cayenne) Salt and ground pepper to taste Chopped fresh chives, for garnish
Instructions
Saute onions with butter over low medium heat in a large stockpot until translucent. Add squash, apples, and stock or broth in a large pan; bring to boil over high heat. Reduce heat to medium, cover pan and simmer squash for 20 minutes or until very tender. Uncover and let cool. Puree in blender or food processor, in batches, if necessary. Return puree to saucepan and place over medium-low heat. Stir in yogurt, cheese, and ground red pepper. Add salt and ground pepper to taste. Whisk soup just until heated through (do not allow to boil). Serve sprinkled with chives.
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Butternut and Acorn Squash soup is a healthy, creamy, one-pot meal or can be served as an easy appetizer, so cozy up because dinner is almost ready!
Ever wonder how food bloggers come up with their recipes?
I pretty much think or talk about food all day. At work, I’m educating clients about nutrition through food or teaching cooking classes. Then, for the blog, my recipe creations are inspired by conversations I have, discussions in cooking classes or demonstrations, or simply from a particular ingredient. Travel definitely plays a big role in recipe development too. I love dining out when I travel, experiencing the local fare. I like to try and recreate recipes I’ve tried with my own little twist.
Ever wonder what kind of squash to use for different recipes? I break it down here!
Next time before you start dialing for takeout, really take a look at what is in your kitchen. You never know – you might whip up something delicious!
Ingredients Needed for Butternut and Acorn Squash Soup
Spices: garlic, nutmeg, salt and pepper, garam masala
Oil
Miso – I prefer chickpea miso or white miso
Cashews
Apple – try to get a sweeter variety such as Honeycrisp, Gala, or Pink Lady
Veggie broth – low sodium of course!
Water
How to Make Butternut Acorn Squash Soup
Line a baking sheet with parchment paper or a silicon baking mat and preheat the oven to 400 degrees.
Using a paring knife, pierce the squash, place them on the baking sheet, and bake for 20 minutes. Once they are done cooking, let them cool slightly before dicing into cubes.
Heat the olive oil over medium high heat in a large pot. Add the garlic, carrots, and onions.
Saute for about 3 minutes or until the onions start becoming translucent.
Add the nutmeg and garam masala and stir to coat the veggies.
Stir in the miso, cashew, cubed squash, and apple. Once combined, add the veggie broth and water. Make sure everything is covered and use more water if needed.
Simmer for 30 minutes, until the squash is tender and season with salt and pepper.
Add the soup to a blender in batches and blend until smooth. You could also use an immersion blender directly in the pot if you are using stainless steel.
Do You Have to Roast the Squash First?
Roasting the squash ahead of time makes them softer and much easier to peel and dice.
My Soup is Too Thick, What Should I Do?
Once you blend all of the ingredients together and you find that it’s thicker than you would like, simply stir in water a little at a time until it’s your desired consistency.
Is this Butternut Acorn Squash Soup Healthy?
You betcha! These winter squash varieties are full of antioxidants and vitamins! Not to mention the healthy fats and fiber from the cashews, and the nourishment of the broth base.
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1 apple, peeled and diced (preferably a sweet variety like Honeycrisp, gala, pink lady)
4 cups low-sodium vegetable broth
2 cups water
1/4 teaspoon black pepper
salt, to taste
Instructions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. To easily cut the squashes, pierce butternut squash and acorn squash with a paring knife. Place on a baking sheet and bake for 20 minutes to soften, so it will be easier to chop. Let cool until able to handle. Peel and dice squash into cubes.
In a large pot, heat olive oil over medium-high heat. Add onions, garlic, and carrots. Saute for about 3 minutes, until onions start to become translucent.
Add the garam masala and nutmeg and coat the vegetables.
Stir in the chickpea miso, cashews, butternut squash, acorn squash, and apple. Stir to combine. Add the vegetable broth and water, covering the vegetables. (Use more water, if needed).
Simmer soup for 30 minutes, until squash is tender. Season with salt and pepper.
In batches, add soup to a blender. Blend until smooth. If soup is too thick, add more water.
Serve warm. (Optional: sprinkle pepitas on top to garnish)
Vegetable noodles galore! Vegetable pasta has become all the rage. As a Registered Dietitian, I am ALL about it. More fun ways to enjoy vegetables, count me in. The trend started strong with the “zoodle” aka. zucchini noodle, but now you can pretty much spiralize anything.
Head on over to the Healthy Aperture to check out my Butternut Squash Noodles topped with Tofu Ricotta. I am discussing the various spiralizers on the market.
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Turn leftovers into something brand new like this Butternut Squash and Kale Pita Pizza. Disclosure: By posting this recipe I am entering a recipe contest sponsored by Toufyan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
This recipe was inspired by leftovers and of course Toufyan Bakeries. Adrian and I like to watch Chopped and anytime I have a refrigerator full of leftovers, I pretend I am on an episode. In this mystery basket, the items that I had to work with was leftover roasted butternut squash, an already baked sweet potato, and kale that was on its last legs.
I utilize pitas for pizzas often as they are the perfect size for a personal pie. Toufayan Bakeries uses old-world recipes with only top quality, wholesome ingredients. Toufayan Pita is naturally cholesterol free and trans fat-free, so it’s the perfect vessel to load with your favorite toppings! I was pleasantly surprised how thick, creamy, and delicious the base of the sweet potato came out, which helped the pita not get soggy when baked. The edges crisped up perfectly in the oven.
I wanted to try something different than mozzarella cheese on top, so I went for fontina. It paired perfectly with this flavor combination since this semi-soft cow’s cheese has a gentle buttery and nutty flavor. The recipe notes that the balsamic glaze drizzled top is optional, but I might change that to mandatory!
Remove the skin from the sweet potato. In a small food processor, puree the sweet potato, garlic, chicken stock, and black pepper. Spread evenly on both of the pitas.
In a large saute pan over low-medium heat, saute onions until caramelized. Just as the onions are about done, add the kale and saute until kale has wilted. Season with salt and pepper.
Assemble your pizzas by spreading the sweet potato mixture at the bottom, adding the caramelized onions and kale, then butternut squash.
Sprinkle with cheese and place in the oven for 2-3 minutes, until cheese has melted and pizza is warmed through.
Let slightly cool and drizzle with balsamic glaze, if using.
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What have you recreated with your leftovers?
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