Roasted Butternut Squash Soup

I love fall squash, especially sweet, mild butternut squash! Roasting the squash first is an extra step, but definitely worth the time! It creates a much more caramelized, nutty flavor. As with making many pureed or creamy soups, an immersion blender is a invaluable tool!

1 med butternut squash, cut and de-seeded
2 cups vegetable broth
1 cup water
2 T maple syrup
1/2 tsp salt
1/4 tsp onion powder
Other spices – few dashes dried parsley, sage, thyme
Garnish – Toasted pumpkin seeds, chopped parsley

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Pre-heat oven to 375 degrees.
Prepare cookie sheet with olive oil or cooking spray.
Lay squash cut side down and prick with fork.
Bake squash for 40 min or until soft.
Let squash cool a bit and scoop out flash with a spoon.

 

 

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In a soup pot, add cooked squash, veggie broth, water, maple syrup and spices.
Bring to boil and simmer 15 min.

 

 

Puree soup with immersion blender (or food processor).

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Garnish with toasted pumpkin seeds and fresh parsley.
Enjoy this delicious, warming soup!

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Pureed Red Lentil Soup

One of my favorite Italian/Mediterranean restaurants has a pureed red lentil soup that is to die for! I’ve been on a mission to recreate it, and I think I’ve succeeded. Now instead of spending 5 bucks on a cup of soup, I can make a whole pot for the same price!
(Note: Red lentils are much smaller than other types of lentils and therefore, don’t need to be soaked ahead of time. My grocery store carries the Bob’s Red Mill brand and the Goya brand. Also, a hand-held immersion blender is a great investment and the perfect tool for making pureed soups. I also use it for potato-leek soup and squash soup!)
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1-1/2 cups red lentils, uncooked
6 cups veggie broth/water
2 med potatoes, diced
3 carrots, diced
1 small can tomato sauce
1 Tblsp lemon juice (optional)

 

 

Bring broth/water and tomato sauce to a boilHCV_RedLentilSoup2
Add red lentils
Add potatoes and carrots
Add herbs and spices (I use salt, garlic powder, onion powder, parsley and curry powder)
Simmer for 25 min.
At the end, add lemon juice (this adds some freshness and acidity)

You can eat this soup at this point (i.e. chunky), or puree with hand-held immersion blender.
(I prefer it pureed, but it’s good either way!)


Enjoy with a green salad or some garlic bread, or both!