Butternut Soup

Butternut squash is one of the first things I think about when fall approaches. I have grown it before, and it was so rewarding. I will again hopefully next year! But, when they’re in season, you can find great ones at the grocery store.

You can purchase a bunch of these and store them wrapped in paper in your basement. Then when creativity hits or that craving for comfort food, you can go get one. From soups to stews to breads, casseroles, pasta dishes, cookies and even pie and ice cream, your options are endless.

For now, let’s talk about butternut soup. This one was thought out to be very flavorful. You have to think it before it can come to pass, right? The added roasted garlic, fresh gingerroot, freshly grated nutmeg, and maple syrup are among the flavor-boosters I use for this soup.

Choose small squash for the best flavor. You may substitute one large. Enjoy the process of this simple delicious soup!

Yield: about 9-11 cups

2 small butternut squash (about 2-1/2 pounds)
3 cloves roasted garlic (optional)
1 tablespoon extra-virgin coconut oil
1 large onion, sliced
3 shallots, sliced
2 teaspoons freshly grated gingerroot
1 garlic clove, sliced
1/8 cup quality sherry
2 tablespoons organic cottage cheese or ricotta or Greek yogurt (plus more for garnish)
1/2 cup plain soymilk or other unflavored milk
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg, plus more for garnish
Dash ground cloves
1-2 tablespoons maple syrup (optional)
Sea salt or desert salt (Sunfood), to taste
White pepper, to taste
3-4 cups low sodium organic vegetable broth

Preheat oven to 375 °

Cut squash in half lengthwise and spoon out seeds. Place squash cut side down on a baking sheet. Add a little water to the pan. Roast squash until skin starts bubbling on the top. Insert a knife to test for doneness as well. Cool slightly then peel.

If using roasted garlic, put the cloves in a small piece of foil. Pour in a teaspoon or two of olive oil. Wrap tightly and place in the oven with the squash.

Heat the oil in a large heavy saucepan over medium heat. Then add onion, shallots and gingerroot. Sauté for 4-5 minutes or until onion is tender and yielding. Add sliced garlic and sauté 30 seconds or until fragrant. Add sherry to pan, scraping bottom of pan. Remove from heat.

In a food processor, combine squash, milk, onion mixture, and cottage cheese.

For the roasted garlic, squeeze the garlic out of its skin and add to the processor bowl with squash. Process until smooth. Transfer mixture back to the pan. Add remaining ingredients adding the amount of broth desired for consistency and quantity. Bring to a bare simmer. Adjust seasonings to your taste. Reduce heat and simmer for 15 minutes. Garnish with freshly grated nutmeg and pureed ricotta cheese if desired.

For Cranberry Swirl: