Butternut squash and rutabagas are hearty and filling– perfect for warm meals on chilly days. They’re fall and wintertime foods, and while it’s technically spring, I found myself craving a thick squash soup yesterday. Perhaps it’s because the temperatures have dropped back down to the 40’s. Perhaps it’s my goodbye to winter and its thick, filling root vegetables and squashes and hello to spring and the bounty to come.
- 8 oz peeled butternut squash, cut into 1 inch chunks, reserving the seeds
- 10 oz rutabaga, peeled and cut into 1 inch chunks
- 1 carrot, cut into 1 inch chunks
- 1 onion, peeled and cut into 1 inch chunks
- 1 clove garlic, very finely minced
- 1 thin slice ginger, finely chopped
- 2 cups vegetable stock
- 1 teaspoon olive oil
- pinch of cumin, cinnamon, smoked paprika and salt
- 1 teaspoon toasted sesame oil
- pinch of sea salt
- freshly ground pepper
- 2 tablespoons minced fresh chives
In a large soup pot, combine squash, rutabaga, carrot, onion, garlic, ginger and stock and bring the mixture to a boil. Reduce the heat to low and simmer until the vegetables are fragrant and tender, about 20 minutes.
Meanwhile, preheat oven to 400 degrees. Rinse butternut squash seeds, dry them and toss them with olive oil, cumin, cinnamon, smoked paprika and salt. Spread them on a cookie sheet and bake for 15 minutes or until golden brown.
Let the soup cool slightly, then remove and discard the ginger. Puree the soup in batches in a processor or blender until smooth, adding the sesame oil, salt and pepper halfway through. Garnish with chives and roasted butternut squash seeds.
For more recipes like this one, check out the Domesticity page.