Roasted Butternut Squash Soup, Kale Chips and Pumpkin Seeds
Tis the season for endless squash and pumpkin roasting. I’ve been making so much soup lately and have to say butternut squash and pumpkin soup are unbeatable. They both wrap up the cold weather in a sweet and savory envelope and allow me to relax under a blanket after a long day.
Oven at 425 degrees
Kale: Rinse Kale, drizzle with olive oil, grind on sea salt, squeeze half a lemons juice…bake until slightly browned and crispy (about 5 or 10 minutes, just keep track and check often.)
Seeds: Same drill as the kale: add olive oil, salt, and lemon. Roast for about 15-25 minutes or until they’re a little bit caramelized and browned. Again check often there’s nothing worse than burnt kale and pumpkin seeds.
Butternut squash soup: Cut up your squash, fill a 2-inch deep pan halfway with water and submerge the squash (skin side up) Bake until the squash is tender (depending on your squash size 30-45 min or so). Put two tablespoons of butter (I use goat butter) add a chopped, whole onion. Cook for a few minutes, add 2 cloves of chopped garlic, and if you like a few chunks of fresh ginger. Cook a few more minutes and then scrape all the squash out into your soup pot. Cook for 5 or so minutes, then add 4 cups of water (I add more or less depending on squash size). Bring to a gentle boil, simmer, then puree in your blender. Salt and pepper to taste. Important: if you do not want to suffer from butternut squash burns like I did the first time, cover the hole in the top of the blender with a dish towel.
I eat the soup with the bacon from our friends pig, chopped up, and oyster mushrooms browned in the bacon fat. It is also incredible with goat cheese, pumpkin and butternut squash seeds, bits of the roasted kale, and fresh herbs like cilantro.