Cream of Roasted Butternut Squash + Toppings

It’s still pleasantly warm here in Ibiza but even so, one can sense that the cooler season is just around the corner. For us that means lighting candles and enjoying hot cups of tea. It’s also a perfect time to set new intentions and goals, or to lay the ground work for new habits.

Our intention this fall is to dedicate more time to meditation and to give more space to intuition when it comes to food. Nothing is more nourishing than realizing the inner wisdom that we all have and giving it space to grow.

Cream of Roasted Butternut Squash (2)

Today we’re sharing a long-time favorite recipe with you because nothing beats the autumn chill like a steaming bowl of delicious soup. This fuss-free recipe makes a hearty and velvety soup plus two optional toppings – asparagus or mushroom.

Cream of Roasted Butternut Squash (5)Cream of Roasted Butternut Squash (4)

Cream of Roasted Butternut Squash Soup

Serves 4

4.4 lbs / 2 kg butternut squash (or other pumpkin)
4 garlic cloves
2 1/4 cup / 500 ml vegetable broth
3/4 cup / 200 ml almond milk
4 springs fresh rosemary
4 tablespoons extra virgin olive oil
Salt and pepper to taste

Preheat the oven to 430°F / 220°C. Cut the butternut squash into big pieces (5×10 cm) and scoop out the seeds.

Line a baking tray with parchment paper. Place the butternut squash skin down, and arrange garlic cloves, rosemary springs evenly between the pieces. Drizzle with olive oil, salt and pepper. Cover with aluminium foil and roast until tender, about 1 hour. When ready let cool enough to handle.

Using a large spoon, scoop the flesh into a blender. Add vegetable broth and almond milk, blend until smooth and taste for salt. Transfer to a sauce pan and bring to boil. Let simmer for 10 minutes.

Serve in bowls and garnish with a topping, a drizzle of olive oil and freshly ground black pepper.

Asparagus Topping

8 pieces of asparagus

Cut the asparagus tips. Peel the steams and cut into 1 cm pieces. Blanch in salted water for 5 minutes and drain. Stir pieces of asparagus stems into the cream of butternut squash, keeping the tips apart. Garnish with asparagus tips.

Mushroom Topping

½ lbs of your favorite mushroom, sliced
1 garlic clove, crushed
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 tablespoons extra virgin olive oil
1 tablespoon white wine
Salt and pepper to taste

Heat oil in a pan. When hot, add garlic and mushroom. When the garlic get some color remove it and add herbs. Stir for a couple of minutes before adding wine. Season with salt and pepper. Serve as a garnish on the cream of butternut squash.

Buon Appetito!

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  • Reply Sarah | Well and Full September 6, 2015 at 11:00 pm

    I love how you’ve set an intention for fall. I might follow suit! In the colder weather it’s much easier to eat mindlessly because our bodies are telling us we need to create fat stores for the winter! I hope to avoid that this year and eat more intuitively 🙂

    • Reply foodieawareness September 7, 2015 at 1:06 pm

      We love setting intentions, it’s a great practice of self-care. Food is such an important part of our life and health so to bring more awareness to it is so good!

  • Reply Claudia | The Brick Kitchen September 7, 2015 at 5:11 am

    This soup looks absolutely gorgeous, especially with that asparagus topping! So perfect for slightly cooler weather, and I love how simple it is to make 🙂

    • Reply foodieawareness September 7, 2015 at 1:03 pm

      Yes Claudia! In our kitchen simple is GOOD 🙂

  • Reply Thalia @ butter and brioche September 7, 2015 at 5:15 am

    I do love making a classic butternut squash soup and must try your recipe out here. The colour is seriously incredible!

    • Reply foodieawareness September 7, 2015 at 1:02 pm

      Thanks Thalia! It is truly delicious (and pretty) so do make sure to try it, I’m quite sure you’ll love it!

  • Reply Rene September 11, 2015 at 6:35 am

    I just love this post, as it means so much more to me than just beautiful nourishment for our body…I love that you are dedicating time to meditation and giving space to intuition (food related). These are things I am practicing in my soulful nourishment and should also practice when it comes to what I consume. Thank you. I can’t wait to try this…and your pictures are beautiful.

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