It has been so chilly here lately! What happened to that early 80 degree spring weather?! I had to search for some fall/winter soup recipes to warm up the other night! Naturally, I turned to my new BFF, Pinterest. I have actually been doing a good job of keeping up with making the things I have pinned (of course this recipe is an adaptation of one….). Only one recipe from Pinterest hasn’t worked out so far, but I am going to try it one more time before I give up on it (just to satisfy your curiosity it was this Sesame Spaghetti Squash recipe; It ended up being really soupy and gooey, and it had wayyyy to much sesame oil). If you’re not on Pinterest yet, you’re missin’ out; If you are, I hope you’re following me
Butternut squash soup with sweet potato and chard (Original recipe from the blog Inspiring the Everyday)
- 3 medium-large butternut squash
- 1 medium shallots, diced
- 2 large garlic cloves, minced
- 1 medium or large sweet potato, peeled & cubed
- 1/2 large bunch chard, stems removed & torn into pieces
- Veggie stock
- 1 sprig of fresh thyme
- Dash of oregano
- Dash of red pepper flake
- Olive oil
- S&P, to taste
1. Roast squash – Cut squash in half and scoop out the seeds. Lay both sides cut side down on a pan with a few centimeters of water (it cooks faster this way). Bake at 350°F until tender, approximately 35 minutes.
2. Boil your cubed sweet potatoes until tender, drain and let cool)
3. Once squash is cool enough to handle, scoop out flesh into a food processor and purée until smooth. If the squash is dry and doesn’t seem to be reaching the right consistency add a little bit of stock to encourage it (but not too much, you’ll add the bulk of the stock later)
4. Sauté shallots and garlic in olive oil on medium to low heat until translucent.
5. Add chard and let cook for about 5 minutes. Once tender, add your squash, sweet potatoes and gradually add stock until you reach the desired consistency. I started with adding about a cup then just added more while stirring until it was juuuuust right!
6. Stir in the herbs and seasonings and serve! (I didn’t add the S&P until after it was served but a dash of each was perfect)
Of course my camera is terrible and does not do it justice, so you’ll just have to trust me… (*ahem* boyfriend, family – camera for b-day pleassssse