It’s officially fall here in Louisville – which means two things. It’s soup season, and I have a kitchen full of butternut squash. This simple recipe helps with both. It is from the lovely Isa Chandra Moskowitz, and was featured in her first cookbook Vegan with a Vengeance. I highly recommend this book for the simple recipes and strong flavors that it features.
- 2 good sized butternut squash
- 2 tablespoons olive oil
- 1/2 onion chopped
- 1 tablespoon grated ginger
- 1 hot pepper chopped
- 3 cups of water
- 2 teaspoons of maple syrup
- 1 lime (juiced)
- dash of smoked cayenne
First cut the butternut squashes in halves and drizzle a little olive oil on them. Then place them facedown on baking sheets (I use parchment paper to avoid a sticky mess). Cook them at 425 degrees for 45 minutes. Then remove and let cool.
As the squash cools sauté the onion, pepper, ginger and garlic in a large stockpot with the remaining olive oil over low heat for about 10 minutes. When the squash has cooled enough to handle pull off the outer skin and pop in the blender with 3 cups of water. Blend and add back to the stockpot. Heat the soup through and add the maple syrup, lime juice and cayenne to taste.
I topped mine off with a spoonful of greek yogurt.