Savory-Sweet Butternut Squash Soup
This is a creamy, hearty, yummy soup, thick and satisfying. Perfect for the upcoming season.
Of course, omit or adjust jalapeno to your taste. If you don’t have a high speed blender, it may be difficult to get the squash pureed. I had to blend it so much, it was a little warm when we ate it! Any suggestions onhow to do it differently?
Also, be aware that it takes a little foresight if you want the squash to be dehydrated, which I think makes it a little heartier and softer tasting. (Not a fan of raw pumpkin/squash)
Next time I make it, I might try it withCurry or cinnamon for an even more autumnal flavor!
1 Butternut Squash, peeled, de-seeded and sliced into 1/4 inch slices
1 large cucumber, peeled and cut into large chunks
1 orange, juiced
3 clove garlic
1 inch ginger, peeled
¼ cup white wine
¼ cup nama shoyu
1 tablespoon dried sage
1 teaspoondried rosemary or 2 tablespoons fresh
1-2 cups water
freshly ground black pepper
olive oil and fresh rosemary for garnish
Rub each slice of squash with a little olive oil. Dehydrate the slices of squash overnight or until they are soft and don’t smell like starchy raw pumpkin. Set aside.
In a high speed blender, blend cucumber, tomatoes, lemon and orange juice. Add squash, ginger, garlic, jalapeno, wine, olive oil, nama shoyu, sage and rosemary. Blend, blend, blend until the soup is of a consistency you like (no chewy bits of squash). Add water until the thickness is just right.
Pour into serving bowls. Garnish with olive oil, black pepper and sprigs of rosemary.