Tuesday, 27 October 2015

Butternut Squash Soup with Spiced Whipped Cream

This is a new twist on a #basic Pumpkin Spice Latte. But obviously, way less basic. 

We had an amazing time presenting this recipe on Daytime Ottawa- If you're a Rogers customer, check it out

You'll need:
1 good sized Butternut Squash, cubed and peeled; or a package of pre-cut butternut squash
1 chopped onion
chicken or vegetable broth - about 3 cups
1-2 tbsp Cumin
1 tsp Coriander
1 tsp Turmeric
2 tbsp butter or fat alternative like coconut oil (if vegan)
1 tbsp olive oil
salt and pepper to taste
1 small carton of whipping cream (or dairy substitute like almond milk)

Start by tossing  your squash with half your spices and some olive oil until coated. Roast in the oven at 375 for 25 minutes or until golden.

Once your squash is roasted, melt 2 tablespoons of butter (or alternative) in a big soup pot and sauté the onions for about 5 minutes until they're soft. Season with salt and pepper and a bit more cumin.

Add the squash cubes into your sauté being sure to get all the cooking liquid from roasting into the pot as well. Add enough broth to cover and simmer for about 20 - 30 minutes until everything is soft. Puree in a blender or with an immersion blender.

If you are making the vegan version of this soup, whisk in about 2 cups your diary alternative. Taste and add more seasoning as necessary.

For the non-vegan/dairy –free version, pour the cream into a large bowl and add the rest of the spice. Using an immersion blender, automatic mixer, or good, old fashioned strength, whip until peaks appear.

Add a dollop (or quenelle if you’re fancy) as garnish. The cream melts into each bowl of soup and adds a delicious creaminess.  Serve piping hot on a crisp fall day!

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