It’s officially squash season, so time to enjoy: acorn, butternut, spaghetti, and pumpkin.
Try all your fall favorites.
Starting with our spicy squash soup.
Welcome autumn with this great vegan, gluten and dairy free soup!
Eating Sustainable and Local
Squash is a wonderful seasonal and affordable ingredient during this time of the year. Buying local and in-season isn’t just great for your wallet but it’s also great for the environment. Local and seasonal produce travels less. That means less greenhouse gas emissions are involved in the process of acquiring your produce, which is pretty amazing! Bonus most if not all of the produce from this recipe can likely be found at your local farmer’s market. So enjoy this month’s recipe, knowing you did something good for the environment and your tummy.
Curry Butternut Squash
- 1 Medium Butternut Squash
- 1 Large Acorn Squash
- ½ Onion
- ½ Shallot
- 2 Cloves Garlic
- 2 Tablespoon Olive Oil
- 1 Quart Vegetable Stock
- Freshly Ground Black Pepper
- Freshly Ground Salt
- ½ Tablespoon Curry
- ½ Teaspoon Turmeric
- ½ Teaspoon Cumin
- ½ Teaspoon Coriander
- ½ Teaspoon Paprika
- ½ Teaspoon Salt
- 1. Preheat the oven to 350 degrees Fahrenheit.
- 2. Mix together spices and salt in a bowl and set aside.
- 3. Cut both squashes in half lengthwise.
- 4. Lay the squash on a baking sheet, skin-side down, and brush or drizzle 1 tablespoon of olive oil over the squash. Rub about ¾ of the spice mix over the squash.
- 5. Put the squash in the preheated oven, skin side down for 20 minutes.
- 6. As the squash cooks, dice your onions, shallot and garlic.
- 7. After 20 minutes, raise the oven temperature to 400 degrees Fahrenheit. Cook for an additional 7 minutes. Flip the squash, skin-side up, and cook for another 7 minutes. You’ll know the squash is done when you can stick a fork in the flesh without any resistance.
- 8. Remove the squash from the oven and let cool.
- 9. While the squash is cooling: add your last tablespoon of olive oil, onions, shallots, garlic and the remainder of the spice mix to a large pot on high heat. Sauté while mixing it constantly for about 5 minutes
- 10. Scoop out the squash from the skin into the pot, mixing as you go.
- 11. Sauté for about 2 minutes.
- 12. Pour in the quart of vegetable stock and bring the mixture to a boil. Let it boil for 5 minutes.
- 13. Turn off the heat and let the mixture cool for about 30 minutes.
- 14. Blend the soup in a blender or with an immersion blender.
- 15. Serve up and enjoy!
NOTE: This recipe is a little spicy because of the curry so add more or less depending on your taste preference.
Check out other recipes on the Yoga District Blog!