Roasted Butternut Squash Soup
Duration: 50 minutesA creamy and rich butternut soup.
Utensils
- Baking sheet
- Large pot
- Immersion blender or blender
Ingredients
- 1 medium butternut squash, peeled, seeded, and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- Optional garnishes: fresh thyme, roasted pumpkin seeds, drizzle of cream
Instructions
- Preheat the oven to 400°F (200°C).
- Place the diced butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat evenly.
- Roast the squash in the preheated oven for 25-30 minutes, or until tender and lightly browned.
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until softened.
- Add the roasted butternut squash to the pot, along with ground cumin, ground cinnamon, and vegetable broth. Bring to a simmer.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
- Season with additional salt and black pepper to taste.
- Serve hot, garnished with fresh thyme, roasted pumpkin seeds, and a drizzle of cream if desired.
Butternut Squash and Spinach Risotto
Duration: 50 minutesDeeply delicious and full of flavour.
Utensils
- Large pot
Ingredients
- 1 medium butternut squash, peeled, seeded, and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 2 cups fresh spinach leaves
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until softened.
- Add diced butternut squash to the pot and cook for 5-7 minutes, until slightly softened.
- Stir in Arborio rice and cook for another 2-3 minutes, stirring frequently.
- Begin adding vegetable broth to the pot, one ladleful at a time, stirring constantly and allowing the liquid to absorb before adding more.
- Continue adding vegetable broth and stirring until the rice is creamy and cooked to al dente, about 20-25 minutes.
- Stir in fresh spinach leaves until wilted.
- Remove the pot from heat and stir in grated Parmesan cheese until melted and creamy.
- Season with salt and black pepper to taste.
- Serve hot, optionally garnished with additional grated Parmesan cheese.
Butternut Squash and Black Bean Tacos
Duration: 40 minutesTasty goodies wrapped up in a delicious portable package.
Utensils
- Baking sheet
- Small saucepan
Ingredients
- 1 medium butternut squash, peeled, seeded, and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 can (15 oz) black beans, drained and rinsed
- 8 small corn or flour tortillas
- Optional toppings: diced avocado, salsa, chopped cilantro, lime wedges
Instructions
- Preheat the oven to 400°F (200°C).
- Place the diced butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with chili powder, ground cumin, and smoked paprika. Toss to coat evenly.
- Roast the squash in the preheated oven for 25-30 minutes, or until tender and caramelized.
- Warm the tortillas according to package instructions.
- In a small saucepan, heat the black beans over medium heat until warmed through.
- Assemble the tacos by filling each tortilla with roasted butternut squash and black beans.
- Top with diced avocado, salsa, chopped cilantro, and a squeeze of lime juice if desired.
- Serve immediately.